ALEBRIJE MEXICAN GRILL & TEQUILA BAR

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door Repeat Violation Warning - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - exterior of cooking equipment - top side of lowboy cooler Warning - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind ice machine -behind cook line Repeat Violation Warning - From follow-up inspection 2024-04-23: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun in bar -cutting boards in bar and on make line Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.-at bar Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -make line Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -in bar area under and between equipment Repeat Violation

Basic - Food stored on floor. -in storeroom. Moved by operator. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lower shelving in bar soiled near hand sink Repeat Violation

Basic - Outer openings not protected with self-closing doors.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cook line

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. 0ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: steak (45F - Cold Holding); chicken (44F - Cold Holding); pork (44F - Cold Holding). Advised manager to monitor.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line.

Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle stored in sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid. Bar.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Bowl on flour.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door by restrooms.

Basic - Floor soiled/has accumulation of debris. Under equipment.

Basic - Food stored on floor. Flour.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make line unit.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dishwasher racks soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Container of medicine improperly stored. Avdvil stored over prep table. Corrected On-Site

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. Kitchen and bar 0ppm.

High Priority - Nonfood-grade bags used in direct contact with food. - tortillas stored in to go bags

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: salsa (45F - Cold Holding). Advised to add more ice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef 98F, chicken, 108F, less than 1 hour off temperature control. Operator placed in freezer. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near ice machine. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - numerous items in walk in cooler made longer than 7 days ago as indicated by prep date marked on pan not marked to indicate discard date

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on steam table shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grills soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

High Priority - Toxic substance/chemical improperly stored. -white board cleaner stored in contact with skillets Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.