MEZCAL MEXICAN GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- pico 45F, guacamole 45F, shredded cheese 47F, sour cream 45F (2:45-3:42) ambient 50F. Operator moved all food to another reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb on right side at mop sink.

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/.

Basic - Clean linens stored in improper location. Bags of clean linens stored on floor in storage closet.

Basic - Equipment in poor repair. Cold hold- make bar- pico 45F, guacamole 45F, shredded cheese 47F, sour cream 45F (2:45-3:42) ambient 50F. Do not use until repaired and can hold TCS foods at 41F or below.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in sugar. Operator removed scoop from sugar. Corrected On-Site Repeat Violation

Basic - Multiple Soiled dry wiping cloths in use and stored on food contact surface in kitchen. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Hot hold- warmer- pulled chicken 164F with old label stating black beans. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times in prep kitchen. Sink blocked with oversized pot. Manager removed pot from sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at make bar in wait station, Repeat Violation

Basic - Multiple Cloths used as a food-contact surface under food pans and cutting boards. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at both sinks in prep kitchen. Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area over spice shelf and prep sink in prep kitchen. Manager removed strip from area and discarded. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. ROP Mahi 38F, thawed inside packaging.

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

Basic - Cutting boards have cut marks and are no longer cleanable at wait station and on cook line. Repeat Violation

Basic - Food stored on floor. Package of ROP Mahi and case of churros stored on floor in walk in cooler. Bag of onions and 2 oil jugs stored on floor in dry storage area. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in bin of sugar. Manager removed scoop and sent to warehouse washing area. Corrected On-Site

Basic - Multiple In-use tongs stored on oven door handle between uses. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at prep sink and next to 3 compartment sink.

Basic - Stored food not covered. Ice cream stored in walk in freezer not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. ROP Mahi 38F, thawed inside packaging. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. In back prep/ cook area slicer parts stored in hand wash sink. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs 65F (8:00-12:00). Provided establishment with written form.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in blackened seasoning. Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine heavily soiled. Exterior of chip bins soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Cooling- salsa 52F (8:00-9:43). Salsa stored in walk in cooler not covered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple bins of spiced not labeled. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior lid of chip bin soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar in dry storage/ prep area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice paddle stored on floor under shelf in walk in freezer.

Basic - Soiled dry wiping cloth in use in wait station. Repeat Violation

Basic - Stored food not covered. Corn on cob and shredded pork stored in walk in cooler with no cover. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- drawers- mahi 50F, shrimp 49F (11:00-1:00 ). Manager discarded food instead of cooling to 41F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, sugar, flour and rice bin lids soiled. Repeat Violation

Basic - Cloth used as a food-contact surface at tea dispensers. Repeat Violation

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

Basic - Food stored on floor. Jugs of oil stored on floor next to warmer. Breaded chicken Pattie's stored on floor in walk in freezer. Repeat Violation

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

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop handle stored on top of ice maker.

Basic - Soiled dry wiping cloth in use on food contact surface in prep kitchen.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Went over requirement for employee reporting with manager.

High Priority - Nonfood-grade bags used in direct contact with food. Rice store in plastic shopping bag in warmer, and a Shopping bag is used as a lid over taco meat in warmer. Manager discarded items in non food grade bags. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cold holding drawer- raw beef 50F stored on top of raw chicken 50F. Employee discarded beef and chicken immediately during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 50F, raw chicken 50F. Employee discarded beef and chicken at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef 134F, cooked corn on cob 130F. Employee is reheating beef and corn to 165. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Trim at ceiling in dry storage held together with duct tape.

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

Basic - Cloth used as a food-contact surface at bar area and under pans at steam well.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and charger stored on food contact prep table. Repeat Violation

Basic - Food stored on floor. Breaded chicken strips, Mexican pastry and box of banana leaf stored on floor in walk in freezer. Repeat Violation

Basic - Ice bucket/shovel stored on top of ice maker between uses.

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

Basic - Stored food not covered. Beef patty and cooked chicken wings stored in walk in cooler uncovered. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheated taco meat (11:15-12:15) 105F. Manager had employee pull to reheat taco meat to 165F . Recheck 12:25 171F. Corrected On-Site

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

Intermediate - Equipment drain line draining into handwash sink at bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lid to sugar bin soiled. Can opener blade soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sink near ware washing area and prep area has a cord sitting in sink that is plugged and in use for a fan" Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area and in kitchen. Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handles heavily soiled.

Basic - Ceiling tile missing. 2 small rectangle ceiling tiles missing in kitchen near ice maker.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings and ac duct dusty in dining room over guest tables. Ceiling tiles soiled in cook kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with deep grooves and heavily soiled in use in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf near food containers in dry storage.

Basic - Food stored on floor. Liquid mix stored in bucket in walk in cooler on floor. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Stoves, grill and ovens soiled with heavy build up.

Basic - Ice scoop handle in contact with ice at bar. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in sugar.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and under grill top heavily soiled.

Basic - Stored food not covered. Pulled chicken, taco meat, raw chicken stored in walk in cooler uncovered. Multiple items such as corn on cob, lettuce, diced tomatoes, and salsa in walk in cooler uncovered. Ice cream in walk in freezer uncovered. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in cooler not working. Manager is trying to order one.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen behind flat top and grill.

Basic - Working containers of food removed from original container not identified by common name. Sugar, black beans, pinto beans and tortilla chips stored in containers not labeled.

Basic - Worn, torn and/or soiled floors/carpeting. Floors soiled with standing grease in front of and under fryers.

Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher stored on floor near front entry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled not in use. Repeat Violation

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. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen near cook line.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Inverted pans on shelf holding water around the lip. Employee removed to air dry. Corrected On-Site

Basic - Food stored on floor. Corn and shrimp stored on floor in walk in freezer. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice maker. Manager removed ice scoop sent to ware wash area. Corrected On-Site

Basic - Light shield damaged/in disrepair. In walk in cooler.

Basic - Scoop handle in contact with warm tortillas. Manger removed scoop and sent to ware wash area. Corrected On-Site

Basic - Stored food not covered. Pulled chicken stored in walk in cooler not covered. Employee covered chicken. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn 81° at room temperature less than 30 minutes.

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

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at end of the line and on back line used as dump sinks. Cilantro and other food residual in them. Operator had cook clean them during inspection. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Bar dish machine 0 ppm Operator will use kitchen dish machine until bar dish machine is sanitizing properly. Operator called Ecolob. Kitchen dish machine 0 ppm Operator primed machine 2nd reading 100 ppm Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwash sink next to chop bin. Operator stocked- CORRECTED No soap at handwash sink on back line closest to dish machine. No soap at bar.

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. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin that scoop is in is soiled at bottom. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Ice scoop that is being used to scoop ice has missing handle.

Basic - Employee beverage container in ice machine/ice bin. Employee drink stored at bottom right side of ice machine. Operator removed during inspection. Corrected On-Site