FIESTA GRANDE MEXICAN GRILL III INC

Intermediate - Handwash sink used for purposes other than handwashing. Food worker filling container with water at,wash ware area hand sink. Educated operator.. Corrected On-Site

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/

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in cook line make table unit, prepared two days ago. Opera updated. Corrected On-Site

Basic - Cook line soiled with accumulated grease, food debris, and/or dust. Operator cleaned area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

High Priority - Live, small flying insects found 4- flying insects in kitchen area. Operator removed 2 flying insects, Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table diced tomatoes (45F - Cold Holding); stuffed poblanos (47F - Cold Holding)/ placed less than 4 hours. Operator placed in walk in cooler. -Front line table top salsa (57F - Cold Holding)/2 hours . Operator placed ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled with grime,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat prepared 24 hours ago in walk in cooler, not date marked. Operator updated. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server lacking salsa wearing a watch, Efucated operator Corrective Action Taken

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle microwave soiled with food debris.

Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-01-09: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife was being washed in wash ware area hand sink, by food worker. Educated operator. Corrective Action Taken

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 - Cove molding at kitchen floor/wall juncture broken/missing.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing a watch while preparing food. Corrected On-Site

Basic - Ice buildup in storage area ,freezer chest .

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Walk in cooler floor , covered with standing water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 45-51F Cooked pork cooling in walk in cooler overnight.Operator instructed to discard. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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 - Bowl or other container with no handle used to dispense food., used to dispense sour cream, cook line .make table Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair, in food storage area. Warning - From follow-up inspection 2023-09-05: operator has scheduled to be repaired. Time Extended

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

Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop being washed at wait station. Educated operator. Corrective Action Taken

Intermediate - Spray bottle sanitizer containing toxic substance not labeled. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Reuse of gallons of orange juice used for margarita drinks

Basic - Water leaking from bar sink pipe and/or faucet/handle.

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt not labeled in plastic containers in kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline Guacamole made in house with tomatoes 44F. 30 minutes . Operator closed lid. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.

Intermediate - Spray bottle containing toxic substance not labeled. Brown liquid in spray bottle under kitchen food preparation table. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of soda on food preparation table Corrected On-Site Repeat Violation

Basic - Hole in or other damage to kitchen wall, by exterior door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair, by washware area hand sink. Warning - From follow-up inspection 2022-05-17: Time Extended

High Priority - Container of medicine improperly stored. Cold medicine stored on shelf of drying racks. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station red salsa (50°F - Cold Holding)30 minutes. Operator placed in reach in freezer. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice machine soiled with mold-like substance -bar soda gun holster soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Washware sink blocked by garbage can and ladder, Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled by mop sink.

Basic - Buildup of food debris/soil residue on equipment door handles.walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. 2- male food workers .

Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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