Fiesta Azteca Mexican Rest Degrades its Sanitary Rating

Basic - Case/container/bag of food stored on floor in kitchen./rice **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair./ ceiling tile fell out due to storm and rain above the dishmachine GM has one to replace it

Basic - Exterior door has a gap at the threshold that opens to the outside./ exit door dinning area and the entrance door in between the doors large gap

Basic - Floor tiles cracked, broken or in disrepair./ Several in the kitchen area

Basic - Gaskets with slimy/mold-like build-up.

Basic - Hole in or other damage to wall./ peeling by hot water heater -tile missing by office

Basic - Hood filter being suck up leaving opened gaps froautomatic fire suppression/exhaust system. **Repeat Violation**

Basic - Observed standing water in bottom of reach-in cooler./ cooks line

Basic - Raw fruits/vegetables not washed prior to preparation./lettuce re-educated **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized./ observed chef clean cutting board was going to utilize without doing the sanitizer step- re-educated **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ shredded cheese heavily pack and above the chill line chef put up 2 hrs ago recommended rapid chill **Corrective Action Taken**

Intermediate - Heavy Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**

Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Basic - Hood filter for automatic fire suppression/exhaust system. / hood being sucked up leaving open gaps in the hood system **Warning**/still the same vent being sucked up leaving open gap

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

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

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Corrected On-Site** **Warning**

Basic - Hood filter for automatic fire suppression/exhaust system. / hood being sucked up leaving open gaps in the hood system **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Moderate Build-up of grease along side of the equipment cooks line **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit./chef states he took product from walk in and out in reach in about 1-1/2 hrs ago recommended rapid chill to 41°GM states that the unit froze up last evening- chef may have not adjusted properly before putting product in **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over ready-to-eat food/ raw beef over lemons walk in **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ cook line cooler **Warning**

Intermediate - Moderate Accumulation of black/green mold-like substance inside the ice bin./server station **Corrected On-Site** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled./blue cleaner **Corrected On-Site** **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.//shelving in storage **Warning**

Basic - Walk-in freezer gasket torn/in disrepair. **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.//shelving in storage **Warning**

Basic - Walk-in freezer gasket torn/in disrepair. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**time extend manager has at his house must have by 9/9 2015

Basic - Carbon dioxide/helium tanks not adequately secured./prep area **Warning**

Basic - Case/container/bag of food stored on floor in dry storage area./ rice **Repeat Violation** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation./ chef's- need to wear hair restraints even when prepping **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting./ metal cambros showed employee how to lay the containers for air drying **Corrective Action Taken** **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves./wire rack **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit./cooks line unit **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.//shelving in storage **Warning**

Basic - Storage of tools on shelf above or with food./hammer and drink stored with cans **Warning**

Basic - Walk-in freezer gasket torn/in disrepair. **Warning**

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./ help educated chef- on prime for machine after a few runs got at 50 ppm chlorine **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler./ raw chicken over raw beef **Corrected On-Site** **Warning**

High Priority - Spray hose at dish sink lower than flood rim of sink./reeducated **Corrected On-Site** **Warning**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.chlorine reeducated 50 ppm **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ rice in walk in **Corrected On-Site** **Repeat Violation** **Warning**

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

Basic - Build-up of food debris, in the outside handles of bulk containers

Basic - Clean cups/glasses not properly air dried - wet nesting.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Drain cover(s) missing./ hand sinks in rest room

Basic - Food placed in soiled container/equipment./observed bag of rice stored on top of soiled bucket

Basic - Heavy Build-up of grease on nonfood-contact surface./on side of flat top

Basic - Hole in ceiling./hole in ceiling tile kitchen

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

Basic - Single-service articles not stored inverted or protected from contamination./ cooks line on top if microwave

Basic - Walk-in freezer gasket torn/in disrepair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./front line **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./0 ppm chlorine - to 50 ppm chlorine **Corrected On-Site**

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.

Intermediate - No paper towels or mechanical hand drying device provided at any handwash sink./ utilizing toilet paper **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ re- educated chef took corrective action

No Violations Were Observed

Basic - Accumulation of food debris/soil residue on handwash sink. / cooks line

Basic - Food stored in holding unit not covered./ tall freezer ice crem **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Moderate Accumulation of debris on exterior of warewashing machine.

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cooks line, prep area, server station

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit./ cooks line sour cream, diced tomatoes, cut lettuce, shredded cheese 53-55 degrees f Raw beef , raw chicken 45-50 degrees f- manager stated they just put the product in the reach in cooler a little bit ago recommended rapid chill

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ 200 ++++++

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/hr/food-lodging/managercertification.html.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ thermometer not working at all can't get to come on

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / cooks line

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked chicken Beans

Basic - Bowl or other container with no handle used to dispense food.metal container used to scoop uncooked rice

Basic - Ceiling tile missing.above dish machine area

Basic - Ceiling tiles bowing and had accumulation of mold-like substance.over reach in freezer in prep area and over dry storage rack

Basic - Condensation or other drainage not disposed of according to law.water laying at the bottom of cook line cooler

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**

Basic - Interior of microwave moderately soiled with encrusted food debris.prep area

Basic - Screen in door torn/in poor repair. Back door

Basic - Single-service articles not stored inverted or protected from contamination.foam Togo containers stored on microwave **Corrected On-Site**

Basic - Stored not covered in freezer. Ice cream and ice cream balls

High Priority - Chlorine Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage - direct contact with food.metal # 10 can used to mold flour tortillas into nacho bowls

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.cook line cooler

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked beef cooked chicken beans in the walk in cooler **Corrected On-Site** **Repeat Violation**

Basic - Hood filter missing from automatic fire suppression/exhaust system. / left side of the grill **Corrected On-Site**

Basic - Ice machine door falls off not properly hinged

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.200 to 100 ppm **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked beef, cooked beans **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells. Manager discarded

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked beef, chicken walk in cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese above the chill line recommended rapid chill- re temp at 41 degrees f **Corrected On-Site**

Basic - Food stored on floor./ bottle of liquid margarine **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Wiping cloth/towel used under cutting board.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cooks line

Critical - No conspicuously located thermometer in holding unit.cookline reachin cooler

Critical - Observed raw animal food stored over cooked food.2 flats of raw shell eggs are stored over ready to eat salsa Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Observed ripped/worn tin foil used as shelf cover.in the kitchen area as pan liners

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.one filter is missing above the operating char grill

Wet wiping cloth not stored in sanitizing solution between uses.on the cookline reachin cooler

Observed floor area(s) covered with standing water.in front of the cookline reachin cooler

Observed hole in wall.small holes observed in the prep area and near the dishmachine

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.chlorine at plus 200 ppm Corrected On Site.at 50 ppm

Carbon dioxide/helium tanks not adequately secured.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked taco meat,cooked beef in walkin coolerCorrected On Site.Repeat Violation.

Critical - burritto sjells not stored in a dry location that is not exposed to splash Corrected On Site.

Critical - Observed container of raw chicken stored over cooked foods in the walkin cooler Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ servers not washing hands when taking dirty plates than touching clean glass and scooping ice.

Observed ripped/worn tin foil used as cover for container for cooked shells.

Observed reach-in cooler gasket torn/in disrepair.cook lineRepeat Violation.

Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

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

Critical - Observed heavy buildup of slime in the interior of ice machine.

Critical - Vacuum breaker mising at hose bibb.for hose out back

Critical - Observed toxic item improperly stored.dishmachine Corrected On Site.

Critical - Observed unlabeled spray bottle.Corrected On Site.

Critical - Observed expired Food Manager Certification.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.expired

Critical - Observed 12 dented/rusted cans of chipotle peppers.Corrected On Site.OPERATOR DISCARDED WILLINGLY NO STOP SALE ISSUED

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked beans,cooked beef cooked shredded pork cooked shredded chicken in walkin coolerCorrected On Site.

Critical - Observed raw chicken cold held at greater than 41 degrees Fahrenheit.found st 66F in 3 bay sink. Corrected On Site.started to cook

Critical - Observed cooked beef,pork,shredded chicken held at greater than 41 degrees Fahrenheit. ranging 43F to 47F in walkin cooler.pic states had door open for a while.recommend to rapid chill items to 41F rechecked cooked foods in walkin cooked beef found 44F,cooked beans 45F found them dropping in temperature

Critical - walkin cooler incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature 45F.REFRIDERATORATION REPAIR GUY CAME AND SAID IT WAS IN DEFROST MODE ADJUSTED THERMOSTAT AND BY THE END IF INSPECTION WALKIN COOLER WAS AT 40F. no 24 hour warning issused

Critical - Walkin cooler Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.+7 degrees

Critical - No conspicuously located thermometer in holding unit.cook line RIC

Critical - Observed raw beef over bags og flour in walkin freezer. Corrected On Site.

Critical - Observed uncovered taco bowls on cook line

Critical - Observed cloth used as a food-contact surface.tamales on stove reheating

Observed cook line reach-in cooler gasket torn/in disrepair.

Observed cleaned wiping cloth that has food debris/soil.

Critical - Observed nacho container heavly encrusted with grease and/or soil deposits.

Observed build-up of grease on vent of fryers

Cleaned and sanitized equipment, plates on cook line not properly stored protected over night.

Observed floor area(s) covered with standing water.under cook line cooler

Critical - Observed unlabeled spray bottles.

No copy of latest inspection report. CALLED OFFICE TO RECEIVE INFORMATION ON INSPECTION REPORT

Critical - Observed food stored on floor./walk in cooler Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./cutting lemons prep area Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./bulk storage beans

Observed employee with no hair restraint.Repeat Violation.

Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.

Observed old food stuck to clean dishware/utensils./cooks line.have remove soiled dishes to rewash Corrected On Site.

Critical - Observed heavy buildup of slime in the interior of ice machine.

Critical - Observed heavy soil buildup inside ice bin./wait station

Observed moderate build-up of grease on hoods above fryer

Observed single-service articles improperly stored./to go containers not inverted wait station Repeat Violation.

Critical - Observed toxic item stored by food./bags cement ,mortar stored with canned goods

Critical - Observed toxic item improperly stored.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked beans,cooked taco meat,cooked shredded chicken,cooked shredded pork all in the walkin cooler Repeat Violation.

Critical - Observed food being cooled by nonapproved method.cooked beans placed in deep plastic pan to cool over night

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked beans cooling over night found at 59F.

Critical - Observed uncovered ice cream balls and block of cheese in RIF

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling gloves

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook line Corrected On Site.

Observed employee's with no hair restraint.

Equipment or utensils not designed or constructed in a durable manner.meatal pan with no handle used to scoop dry rice

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.where they place hot plates to melt

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.nacho buckets

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored protected over night

Equipment and utensils not properly air-dried.ice buckets

Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees.all hand sinks Repeat Violation.

Observed heavy dust on ceiling air conditioning vent covers.allRepeat Violation.

Critical - Observed unlabeled spray bottle.by dish machine Repeat Violation.

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured.liquor room Repeat Violation.

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.Corrected On Site.MANAGER CAME IN Repeat Violation.

No Violations Were Observed

Ceiling tile missing and damaged in back kitchen.

Employee lockers improperly located; employee purse on shelf with single service items in waitress area.

Critical - Employee training provided. Expired. Employees must all be retrained for food safety. This violation must be corrected by : 5/6/09.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking observed on cooked foods in walkin cooler held more then 24 hours.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.

Observed build-up of grease and dust on hood filters.

Critical - Observed buildup of slime in the interior shield of ice machine.

Observed ceiling in disrepair in back kitchen, water damaged ceiling tiles.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used for jalapenos at cook's line.