VIDA COCINA & TEQUILA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans and refried beans at 50F per operator in walk in cooler overnight Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans and refried beans at 50F per operator in walk in cooler overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken, steak and shrimp 46F. Per operator less than 4 hours. Recommended operator to move to a different cooler for temperature recovery Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at prep station Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small plastic cup in seasoning container in dry storage Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Low boy internal temperature 46F at cook line Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler at sushi station. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of food at dry storage. Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at server station

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to griddle Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm quaternary. Operator added more solution 300ppm quaternary Corrected On-Site

High Priority - Live, small flying insects found. -3 small flying insects on inside of bar windows. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over empanadas in walk-in cooler, raw chorizo over limes. Items relocated. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. -strainers in hand wash sink at bar. Employee removed. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -facility has QR code menus only. Tuna and salmon on sushi menu in multiple items, tilapia and trio ceviche, over easy and sunny side up eggs need to be identified as raw. May be marked with asterisk that is at beginning of menu's consumer advisory. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -CFM arrived during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink. -no soap at either hand wash sink behind bar. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -facility using sushi rice. Discussed options with kitchen staff, provided printed copy of Time Plan. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open cup of coffee above cook line cooler. Employee removed. Corrected On-Site Warning

Basic - Food stored on floor. -case of food on floor in walk-in freezer not from todays delivery. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -green handled knife on cook line. Removed. Corrected On-Site Warning

Basic - Presetting of unwrapped silverware and/or tableware outdoors. -plates not inverted pre-set on outside tables. Silverware is wrapped, cups are inverted. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -tomatillo salsa made yesterday 57 degrees in the center. Product in deep container. Product discarded.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -tomatillo salsa

High Priority - Food placed in soiled container/equipment. -washed avocados returned to cardboard box. Advised. Corrected On-Site

High Priority - Items stored in ice used for drinks. -bottles in ice well behind bar. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 small flying insects on windows behind bar, 2 small flying insects on windows in dining room, 1 small flying insect in storage area of kitchen near back door. No flies observed on food or food contact surfaces. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above greens in cook line reach-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -queso 43-45 in walk-in cooler less than 4 hours. Product moved to freezer for temperature recovery.

Intermediate - Handwash sink not accessible for employee use at all times. -strainer in hand wash sink at bar. Asked bartender, stated it was used for dump sink. Removed.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -manager unable to locate. Emailed new blank forms.

Intermediate - Records/documents for required employee training do not contain all of the required information. -training date not filled in on certificates.

Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle on expo line not labeled. Corrected On-Site

Basic - Ice scoop handle in contact with ice. -in wait station ice bin. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometer in horchata cooler in expo area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -2 front garage doors and patio door open at start of inspection. Air curtains not turned on. Corrected On-Site

Basic - Water draining onto floor surface. -hand wash sink at front of bar heaps water running onto floor.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -no sanitizer connected to dish machine in kitchen, hose laying on ground behind detergent and rinse aid baskets. Operator added sanitizer to dish machine. Retest greater than 100 ppm. Clear hose runs from bucket of sanitizer to primer, red hose attached at primer. -bar dish machine 0ppm. Blue hose in sanitizer bucket, clear hose in rinse aid, unsure if sanitizer is being dispensed into wash cycle instead of rinse cycle. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -carnitas 110 in pan on cook line, not in steam table. Product moved to flat grill to reheat. Corrective Action Taken Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -quat sanitizer bucket greater than 400 ppm. Added more water, discussed with staff. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -server filling sanitizer buckets in hand wash sink on cook line. Advised. -fruit strainer in hand wash sink next to dish machine at bar, being used as dump sink. Bar manager removed. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee open beverage on top of dish machine. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife placed between 2 coolers on cook line. Educated manager and staff. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -at bar hand wash sink next to dish machine. Warning

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. -garage doors open, only 2 of 4 air curtains in operation. See provisos from licensing inspection. Corrected On-Site Warning