CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At end of prep table on make line, raw shell eggs (50F - Cold Holding ambient). Manager stated eggs were out of refrigeration for approximately 1 hour. Eggs moved to walk in cooler to lower temperature. 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. At steam well on make line, ground beef (126F - Hot Holding); shredded chicken (128F - Hot Holding). Both items were in warmer unit for approximately 1.5 hours. Manager turned up temperatures on steam well. 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. Establishment has no clean up plan. Inspector emailed manager clean up plan. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink had dirty dishes, metal scrubber and dish soap in sink. Manager removed from sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips. Inspectors used personal strips to test sanitizer. Manager stated he will order more strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink, no paper towels or soap. Manager supplied both. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee trainings are expired.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at end of make line, employee water bottle. Manager removed drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back room where in box soda are located, employee bags and jackets on boxes. Manager moved employee belongings away from area. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on multiple clear plastic containers. Manager separated containers to air dry properly. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Gaskets of walk in cooler are torn/hanging.

Basic - Food stored on floor. At dry storage room in back, two cases of cooking oil on ground. Manager removed from ground. Corrected On-Site Repeat Violation

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of stove on make line. Employee removed tongs from stove handle. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of raw rice in back room, scooper handle in direct contact with product. Manager lifted handle out of product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers have grease build up. Repeat Violation

Basic - Open dumpster lid. Shared dumpster lid open. Manager had employee close. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers not inverted above make line. Manager inverted. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe of hand wash station by triple sink not connected. Manager reconnected pipe. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on cutting board at make line not stored in sanitizer between uses. Manager moved rags back to sanitizer. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, covered plastic bucket of refried beans at 61F from the previous day. Operator asked employee to remove the refried beans. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in the walk in cooler. Operator relocated the raw shell eggs. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in the drawers of the reach in cooler opposite the flat top grill. Operator asked employee to switch the storage levels. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, covered plastic bucket of refried beans at 61F from the previous day. Operator asked employee to remove the refried beans. On the main kitchen line; quesadilla (87F - Hot Holding); Chile rellenos (95/102F - Hot Holding). Employee voluntarily disposed of both items.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main kitchen line; quesadilla (87F - Hot Holding); Chile rellenos (95/102F - Hot Holding). Employee voluntarily disposed of both items. 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 steam table has build up of food residue staining. Soda nozzle behind the bar counter area has build up of soda syrup around the nozzle. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the warewashing area used to store soiled utensils. Employee removed the utensils from the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef in on the walk in cooler stored overnight with no product labeling. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots at the bottom of the deflector plate. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the bulk seasoning in the dry storage area. Metal bowl used as scoop in bulk ice bin. Operator removed the bowls. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employees food and beverages stored on the prep table on the service side of the pass through window. Employee relocated the employee food. Corrective Action Taken

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

Basic - Floor area(s) covered with standing water. Standing water on floors through warewashing area. Employee removed the standing water. Corrected On-Site Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over center of the kitchen and the prep table. Employee removed the fly sticky tape. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Behind the bar counter, margarita mix stored on the floor. Operator asked employee to relocate the margarita mix. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing from the main cook line during inspection. Operator states hood filters aren't being dried out back. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging off the oven door handles on the main cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the prep line. Operator removed the wet wiping cloth. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the service side of the pass through window has accumulation of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has build up of mold like substance along the door gasket. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line oven next to fryer and bottom shelf of the prep table on the service side of the pass through window.

Basic - Time/temperature control for safety food thawed in an improper manner. Sausages thawing at ambient air temperatures on the shelf opposite the three compartment sink. Operator had employee relocated the sausages to the walk in cooler. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling a personal cell phone place on gloves and began to plate food with no hand wash.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly on the main cook line, fly landed on clean plates, operator removed the plate to be rewashed and was able to kill and dispose of the fly. In the main dining room, one fly observed landing on tables and bar. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw fish stored over frozen ice cream balls and raw bacon stored over unwashed peppers. Operator rearranged the storage in the reach in freezer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw beef stored over unwashed container of lemons. Operator relocated the beef to the correct storage location. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the side of the flat top grill, pork (98F - Hot Holding). Operator placed the pork back on the stove top to properly reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep table has old food debris on the blade. Operator had the can opener cleaned sanitized and replaced. Soda gun behind the bar counter has food debris residue build up. Operator had employee clean and sanitize the soda gun. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line blocked by large trash bin. Operator relocated the trash bin to allow access to the hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at the hand wash sink on the main cook line. Operator replaced the hand soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked container of pork, tamales and chile rellenos stored with no product date marking. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots on the deflector plate. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. On the fly sticky tape over the main kitchen line, accumulation of dead flies.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Behind the bar counter, employee jacket and bag stored on containers of bottles and canned beverages.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf opposite the three compartment sink, clean containers stacked while wet. In the wait station area, clean Pepsi drink cups stacked while wet.

Basic - Floor area(s) covered with standing water. Through the kitchen walkways floors slick with water from the dishwashing area. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple sticky fly tapes stored over the main cook line and server pass through window. Repeat Violation

Basic - Food stored on floor. Behind the bar counter, bulk containers of margarita mix stored on the floor. In the dry storage area, bulk container of salt stored on the floor. Operator relocated the salt to the correct storage location. Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, two knives stored in between the hot hold line and the flip top reach in cooler. Operator relocated the knives. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the unisex or womens restroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has build up of mold like substance on the underside of the dispenser behind the nozzles.

Basic - Single-service articles not stored inverted or protected from contamination. On the top shelf of the main cook line, single service carry out tins not stored inverted or covered. Repeat Violation

Basic - Stored food not covered. In the walk in cooler, containers of prepared chicken and pork stored with no cover. Operator placed lid on the containers. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Operator relocated the wet wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In the dry storage room, bulk container of salt stored with no product labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on main cook line crack raw shell eggs on the grill then continue to work with spatulas and other foods on the flat top grill. Operator instructed employee to wash hands and educated about washing hands and switching gloves inbetween tasks. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies flying around the dirty dishes stored in the three compartment sink by the rear exterior door. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef stored on shelf over open bulk container of salsa. Operator relocated the beef to proper storage shelf. In the walk in cooler raw beef stored over unwashed whole lettuce. Operator relocated raw beef. In the standup reach in freezer on the main cook line by the entrance to the bar area, raw frozen fish stored over frozen prepared tamales stored wrapped on a sheet tray. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. On the storage shelf opposite the three compartment sink, jug of bleach stored on the shelf over clean container lids. Operator relocated the bleach to the proper storage location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the prep table across from the dishwashing machine, can opener with old food on the blade. At the soda dispenser in the waitstation area, mold like substance build up around the Pepsi and Diet Pepsi soda nozzles. At the soda dispenser behind the bar, build up of syrup residue on the soda gun nozzle. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink located between dry storage and the dishwashing area, dirty container to be washed stored in employee hand wash sink. Operator removed the containers from the hand wash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, bulk containers of chicken,pork and beef cooked the previous morning stored with no date marking. Operator placed date marker on all the bulk containers. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. On the bottom storage shelf of the dishwashing machine, red chemical spray bottle with no product label. Operator instructed employee to label the chemical spray bottle. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin next to the waitstation area has mold like substance spots along the top of the deflector plate. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of sugar on the bottom shelf of the prep table, salsa bowl used as a scoop stored in the container of sugar. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal frozen pizza stored on shelf in the walk in freezer over frozen Chile rellenos.

Basic - Floor area(s) covered with standing water. Build up of standing water on the floor in front of the three compartment sink and dishwasher.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly sticky tape devices hanging over the main cook line and server pass through window.

Basic - Food stored on floor. At wait station area in kitchen, bulk container of chips stored on the floor. Behind the bar area, frozen drink mixes stored on the floor. In the dry storage room, container of uncooked beans stored on the floor. Operator relocated the uncooked beams to the proper storage location. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging off the oven door handles. Operator instructed employee to relocate the tongs. Corrective Action Taken Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On the end of the service side of the main cook line closest to the rear exterior door, wet wiping cloth stored under in use cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the unisex restroom. Repeat Violation

Basic - Open dumpster lid. Shared dumpster lid open. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. On the top shelf of the main cook line, single services tin bowls stored with top containers not protected, one single service carry out tin bowl in contact with sticky fly tape. Operator voluntarily discarded the single service bowl.

Basic - Stored food not covered. In the walk in cooler, multiple containers of sauce and salsa with no cover. In the walk in cooler containers of pork,beef,chicken with no cover, operator covered the pork,beef and chicken with plastic lids. Corrective Action Taken

Basic - Utensils in poor condition. On the main cook line, chefs knife with broken tip. Operator voluntarily disposed of the broken chefs knife. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the wait station prep table bulk container of sugar stored with no product label. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen area by fryers and rear exterior door.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On main cook line reach in cooler under flat top grill, raw beef,chicken and pork stored over peppers and onions. Operator reversed the storage levels. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On main cook line server pass through window plate of Chile rellenos prepared for lunch at least 3 hours prior at 74°F On main cook line to the side of the flat top grill, ground beef cooked during lunch at least 3 hours prior at 75°f 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. On main cook line server pass through window plate of Chile rellenos prepared for lunch at least 3 hours prior at 74°F On main cook line to the side of the flat top grill, ground beef cooked during lunch at least 3 hours prior at 75°F

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink no backflow preventer after splitter for connected black hose, operator connected the hose to a backflow preventer. Corrected On-Site

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. Sanitizer solution by hand wash sink at entrance to kitchen too strong, operator removed and refilled the sanitizer solution. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind the bar soda dispenser has build up of mold like substance in the nozzle. Walk in cooler shelves have a build up of food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler containers of chicken,beef and pork lacking a date label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has a build up of mold like substance.

Basic - Bowl or other container with no handle used to dispense food. In bulk sugar, single service cup used as scoop with no handle.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen,dish and storage area ceiling vents/tiles have a build up of dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean prep table closest to dish area. Operator removed the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Behind the bar employee jackets stored over single service bar napkins.

Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwashing area clean containers stored on storage shelf behind dish machine stacked while wet. At server station in kitchen clean customer cups stacked while wet.

Basic - Food stored on floor. Behind the bar, prebatched containers of margarita mix stored on the floor. Bulk containers of tortilla chips stored on floor. Operator relocated most to proper storage levels, two containers left stored on the floor. Operator buying another floor cart for chip containers. Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On main cook line, in use knife stored in between reach in cooler door and side of reach in cooler. Operator relocated the knife to proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On main cook line tongs on oven door handle. Operator removed the tongs from the oven door. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on server side of cook line has build up of food debris. Operator had employee clean out the microwave. Corrected On-Site

Basic - No copy of latest inspection report available. At time of inspection no copy of last inspection present.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink closest to the dish area, hand wash sign is illegible. In womens and family restroom no hand washing signage.

Basic - Open dumpster lid. Shared dumpster lid open. Operator had employee close lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind bar by the frozen drink dispenser wet wiping cloth stored on counter.

Basic - Working containers of food removed from original container not identified by common name. No label on bulk sugar/salt containers on server side of main cook line and under server station.