ANEJO COCINA MEXICANA

High Priority - At callback : violation in compliance at time of inspection. No queso being reheated. *Complied

High Priority - At todays callback : hands washed adequately Complied

High Priority - At today’s callback : cooked chicken at 50°. 51°. 50°. In walk in cooler. (Overnight temperatures). Cooked pork 49° 50°. 47° 49°. In walk in cooler. (Overnight temperatures). Cooked beef 50°. 49° 48°. In walk in cooler. (Overnight temperatures). Admin Complaint

High Priority - At today’s callback : cooked chicken at 50°. 51°. 50°. In walk in cooler. (Overnight temperatures). Cooked pork 49° 50°. 47° 49°. In walk in cooler. (Overnight temperatures). Cooked beef 50°. 49° 48°. In walk in cooler. (Overnight temperatures). Admin Complaint

High Priority - Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures). Warning

High Priority - Priority: High Priority Observed: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom and engaged in food service activity with washing hands second time. Inspector intervened. Corrective Action Taken Warning

High Priority - Priority: High Priority Observed: Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out tuna in walk in cooler. Repeat Violation Admin Complaint

High Priority - Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures). Warning

High Priority - Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (90F, Hot Holding) in warming unit in prep line. Item reheated to 170°. Placed about 1 hr prior. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Priority: Intermediate Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantities of foods , stacked , covered pans during cooling. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures).

Basic - Observed: Ceiling tile missing. Missing ceiling tile in corner kitchen. Priority: Basic

Basic - Priority: Basic Observed: Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Priority: Basic Observed: 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. 5 packages of fully thawed out tuna in walk in cooler. Repeat Violation

Basic - Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple jackets / clothing on food containers / food prep areas in kitchen. Moved by manager. Corrective Action Taken

Basic - Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Priority: Basic Observed: In-use tongs stored on equipment door handle between uses. Multiple tongs over oven handles. Moved by manager. Corrective Action Taken

Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Repeat Violation

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. Reading 0ppm, sanitizer container empty, container replaced and re tested to 100ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee touched raw beef with gloved hands then handled clean plate with ready to eat food without washing hands or changing gloves between tasks.

High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bags on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp ceviche and box of raw hamburgers stored over bag of onions in walk in cooler. Also raw chicken stored over raw shrimp and raw beef in reach in cooler drawers under grill on cook line, items flipped.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Soiled soda line inside bin of drink at bar. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef and raw chicken (46F - Cold Holding) in reach in cooler drawer under grill on cook line, per manager cooler recently broke and had employees put ice in cooler, items in cooler less then a couple of hours. shredded lettuce (49F - Cold Holding) in over filled container in top section of reach in cooler on cook line, per employee items have been there less then 1 hour, excess lettuce moved. shredded cheese (45F - Cold Holding); raw chicken (46F - Cold Holding); cut tomatoes (46F - Cold Holding) in walk in cooler per manager door to cooler has been consistently open for several hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth seasoning (119F - Hot Holding) on grill on cook line, per employee sauce has been there less then a couple of hours, sauce moved to warmer part of grill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Multiple bottles of all purpose cleaner stored with napkins in cabinet in dining area.

Intermediate - No soap provided at handwash sink. At hand wash station at bar.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line. At hand wash station at bar area. Employee corrected during inspection

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes straight from the box in prep of kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. To go to containers in server area in kitchen.

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus. Warning - From follow-up inspection 2024-02-21: 60 day warning from initial inspection Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of pineapple juice at bar. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of milk in server area by bar with a date of 2/13.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers (61F - Cold Holding); cooked corn on the cob (54F - Cold Holding) sitting out on counter next to cook line, per employee both items where taken out of walk in cooler no more then a couple of hours ago, both items placed back in walk in cooler. queso dip (48F,48F,48F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (46F - Cold Holding); shredded cheese (44F - Cold Holding) all items in walk in cooler per manager the cooler was being serviced and door was consistently opened approximately 2 hour prior. raw beef (54F - Cold Holding) sitting out in prep area in kitchen, per manager they employees are going to prep beef, but beef was sitting out the duration of the inspection, manager put beef back in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tamales (119F - Hot Holding) in warming unit in prep area in kitchen, per employee tamales have been in warmer for several hours, temperature of warmer turned up. Corrective Action Taken

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in kitchen. Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). Warning - From follow-up inspection 2023-08-04: At time of follow up inspection establishment has had maintenance on the walk in cooler but ambient air temperatures still holding at 48F. All items prepared the night before stored in the walk in beer cooler and relocated to the walk in cooler. In the walk in cooler stop sale on all time/temperature control food for safety cold holding; cooked shrimp 50F, Squid 49F, bacon wrapped peppers 49F, can of peeled tomatoes 48F, birria 49F, cut lettuce 48F, ham 49F, fish 49F, salmon 48F, tuna 48F, shrimp 49F, steak 49F, pork 49F, chicken 48F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). Corrective Action Taken Warning - From follow-up inspection 2023-08-04: At time of follow up inspection establishment has had maintenance on the walk in cooler but ambient air temperatures still holding at 48F. All items prepared the night before stored in the walk in beer cooler and relocated to the walk in cooler. In the walk in cooler stop sale on all time/temperature control food for safety cold holding; cooked shrimp 50F, Squid 49F, bacon wrapped peppers 49F, can of peeled tomatoes 48F, birria 49F, cut lettuce 48F, ham 49F, fish 49F, salmon 48F, tuna 48F, shrimp 49F, steak 49F, pork 49F, chicken 48F. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in the area between the prep station and dish area. One fly observed in the dry storage area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer uncovered container of raw beef patties stored over plastic wrapped bags of raw fish. Operator asked employee to rearrange the walk in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw beef patties over container of ready to eat cake.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands, without removing gloves or placing a new glove over the washed glove.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan on the side of the grill area, shrimp (119F - Hot Holding). Operator asked employee to reheat the shrimp or discard the shrimp. Shrimp to be cooked for employee per operator. Corrective Action Taken Repeat Violation Admin Complaint

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. Soda gun behind the bar counter has soda syrup build up in the nozzle. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the dish area used to stored wooden plate holder. Operator relocated the item from the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only a quaternary test kit available to test the chlorine dish machine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the hand wash sink at entrance to the dining room from the kitchen the hot water handle is not functioning, faucet handle over torqued and unable to be turned to the on position.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine has accumulation of mold like substance along the top of the ice bin and by the ice chute area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as an scoop in the bulk sugar container. Operator removed the plastic portion cup. Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves in the dry storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets hanging from the bulk ice bin not inverted or covered for protection. Operator inverted the ice buckets. Corrected On-Site

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. In the walk in cooler, fully thawed vacuum packaged salmon and tuna packets fully sealed in the reduced oxygen packaging. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on in use prep station. Employee drinks stored on prep table used for chips and salsa. Operator relocated the employee beverages. 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 personal items stored on shelf over bulk bags of food in the dry storage area. Operator began to remove the personal items. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Char grill on the main cook line missing front cover plate, exposing interior of the grill and catch trays.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging on kitchen ceiling over rack of clean glasses. Employee removed the fly tape from the kitchen. Corrected On-Site

Basic - Food stored on floor. Fryer oil stored on the floor on the side of the main cook line and in the dry storage area. Multiple containers of food stored on the floor in the walk in freezer. Operator asked employee to rearrange the walk in freezer. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in beer cooler have mold like substance build up in the door gaskets.

Basic - Old labels stuck to food containers after cleaning. Old labels attached to clean containers on the shelf over the three compartment sink.

Basic - Stored food not covered. Multiple containers of food in the walk in cooler uncovered. In the walk in freezer uncovered container of frozen beef patties. Repeat Violation

Basic - Utensils in poor condition. Bulk container for rice in the dry storage area has cracked lid being held together by tape.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths not stored in sanitizer solution. Sanitizer solution bucket available at 0ppm.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers in the prep area with no product labeling. Operator asked employee to label the bulk containers. Corrective Action Taken Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers raw shrimp or fish (tilapia) for ceviche items on menu. Per Person In Charge , raw shrimp or fish ceviche is provided when customers request it. Menu item : "Anejo Naked Ceviche. Lime infused shrimp or fish, onions , cilantro , Serrano Chile, tomatoes, avocado, sea salt &olive oil " Menus item : "Mango Habanero Ceviche. Fresh juicy shrimp marinated with our house made mango habanero salsa , fresh lime juice , red onions , diced mango, tomatoes, cilantro and avocados " Establishment has consumer advisory under ceviche items on menu. Non-exempt fish, shrimp may not be served raw or undercooked. Consumer Advisory must be in place. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened Employee drinks on reach in cooler with restaurant foods.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on top of cans by dry goods area.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : kitchen.

Basic - Stored food not covered. Bags of flour in dry goods uncovered.

Basic - Water leaking from pipe and/or faucet/handle. Leak under Hand wash sink located by cookline.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked black bean 49°. Cooked beans 47°. Cooked chicken 50°. Cooked beef 47°. (Overnight temperatures) Warning - From follow-up inspection 2021-07-30: At todays callback : cooked foods same temperature as all other foods. 51°. See stop sale.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked black bean 49°. Cooked beans 47°. Cooked chicken 50°. Cooked beef 47°. (Overnight temperatures) Salsa 47°. Butter 47°. Sour cream 49°. cheese 48°. In reach in cooler / make table. Opposite grill. Items in cooler since early this morning. Warning - From follow-up inspection 2021-07-30: At todays callback : Cooked chicken 51°. Cooked pork 51°. Cooked beans 51°. Cooked corn 51°. Salsa 51°. (Overnight temperatures) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 47°. Butter 47°. Sour cream 49°. cheese 48°. In reach in cooler / make table. Opposite grill. Items in cooler since early this morning. Stop sale issued. Warning - From follow-up inspection 2021-07-30: At todays callback : foods in walk in cooler at : Cooked chicken 51°. Cooked pork 51°. Cooked beans 51°. Cooked corn 51°. Salsa 51°. (Overnight temperatures) (Note : walk in cooler not holding foods to safe food temperatures) Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked black bean 49°. Cooked beans 47°. Cooked chicken 50°. Cooked beef 47°. (Overnight temperatures) Warning

High Priority - Displayed food not properly protected from contamination. Cut lemons uncovered at bar. Covered by manger. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled equipment then put on gloves without washing hands. Manager intervened. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. fried tacos in non food grade containers. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked black bean 49°. Cooked beans 47°. Cooked chicken 50°. Cooked beef 47°. (Overnight temperatures) Salsa 47°. Butter 47°. Sour cream 49°. cheese 48°. In reach in cooler / make table. Opposite grill. Items in cooler since early this morning. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 47°. Butter 47°. Sour cream 49°. cheese 48°. In reach in cooler / make table. Opposite grill. Items in cooler since early this morning. Stop sale issued. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked soup at 115°. Item reheated to 180° by manger. Was placed at 1 pm per manager. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. 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. No proof of any employee training available. Warning

Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in flour.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple throughout. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen by food area. Manager intervened. Corrective Action Taken

Basic - Stored food not covered. Bag of flour uncovered in dry goods area. Covered by manger. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cheese in bags thawing at room temperature. Items still below 41°. Moved by manager to reach in cooler Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipe/s on counter on kitchen. Repeat Violation