LAREDO'S

High Priority - Live, small flying insects found Observed eight flying insects in the following areas: 3 observed on cook line, 1 near ice machine, 2 in prep area, 1 in bar area, and 1 in warewashing area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail stored over ready to eat french fries in reach in deep freezer at end of cook line. Also, raw beef stored over ready to eat cut tomatoes in glass door reach-in cooler outside of cook line. Operator removed quail and beef to properly stored. Also, raw beef stored over raw shrimp in reach in freezer, not all products commercially packaged. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed hole in ceiling in walk-in-cooler, water coming in from rain and leaking on fresh cilantro. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken, raw beef, raw shrimp (46F-54F - Cold Holding) in reach-in cooler drawers below grill; Also, sour cream, raw pork (50F-54F - Cold Holding) in flip top reach-in cooler across from grill. Operator stated the lid has been open during lunch rush and the drawers have been opened and closed a lot during lunch. Operator closed lids on reach-in cooler to help foods chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed container of bleach stored next to bag in box soda at front service line. Also, observed spray bottle of bleach stored on shelf on cook line next to single use to go trays. Operator removed both containers to properly store. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm) at front service line. Test strip turned dark purple. Operator added more water to sanitizer solution to dilute. Retested solution at 100ppm Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip top reach-in cooler across from grill soiled/ stained. Also, holster for soda gun in bar area soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in warewashing area used to store container and also used to fill bucket with water. Discussed with operator. Employee removed container from hand wash sink. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored on bottom shelf on cook line. Operator labeled spray bottle of bleach. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense raw chicken in bottom reach-in cooler drawer below grill. Operator removed cup. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelving in dry food storage area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed flip top reach-in cooler across from grill unable to maintain temperature of 41F and below. Observed standing water in bottom of reach-in cooler. Operator stated he will have some one take a look at rpcooler. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf in warewashing area unable to properly air dry

Basic - Equipment in poor repair. Observed torn gasket on reach-in cooler drawer below grill and also on the reach-in deep freezers on cook line.

Basic - Hole in or other damage to wall/ ceiling. Observed hole in wall below double sink in prep area. Also, hole in wall next to paper towel dispenser in prep area. Also, hole in ceiling in walk-in-cooler, water coming in from rain and leaking on fresh cilantro. See Stop Sale Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between wall and stainless counter at warewashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed electrical junction boxes on cook line between flip top reach-in cooler and food warmer table soiled with an accumulation of grease and debris. Also, gasket and track on glass door reach-in cooler outside of cook line soiled. Also, gaskets on reach in deep freezers on cook line soiled, exterior bins and lids of seasonings and rice soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior and interior shelving in glass door reach-in cooler outside of cook line soiled. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket at front service line stored next to equipment and single use items on bottom shelf. Operator removed bucket of sanitizer solution to properly store. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor throughout kitchen, cook line and prep areas.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, Birria (56F - Cold Holding); Birria sauce (57F - Cold Holding); carnitas (54F - Cold Holding); enchilada sauce (56F - Cold Holding); cut lettuce (56F - Cold Holding) per operator stored in walk in cooler overnight. Instructed operator to discard. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line; guacamole (47F - Cold Holding); cut lettuce (48F - Cold Holding); pico de gallo (45F - Cold Holding); cut tomatoes (47F - Cold Holding); sour cream (44F - Cold Holding). In the cook line drawer reach in cooler; shrimp (49F - Cold Holding); beef (53F - Cold Holding); chicken (51F - Cold Holding). Per operator all items placed on the line at 11am from walk in cooler or reach in cooler. Operator instructed employee to add ice to products. In the walk in cooler, Birria (56F - Cold Holding); Birria sauce (57F - Cold Holding); carnitas (54F - Cold Holding); enchilada sauce (56F - Cold Holding); cut lettuce (56F - Cold Holding) per operator stored in walk in cooler overnight. Instructed operator to discard. All other products in walk in cooler per operator received that morning and sealed or prepared that morning. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store soiled dishes by warewashing area. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for three compartment sink.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by warewashing area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No product date marking for food products in walk in cooler, some prepared the previous day.

Basic - Bowl or other container with no handle used to dispense food. Portion container used as scoop in bulk seasoning container. Operator removed the portion cup. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. cardboard lining dry storage shelf used to store sauce bottles.

Basic - Employee eating in a food preparation or other restricted area. Employee lunches half eater on top of food prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer and stand up reach in cooler on cook line over food for customers.

Basic - Food stored on floor. In the main kitchen area, liquid margarine container on the floor. In the dry storage area, soda syrup box stored on the floor. Operator relocated. Corrective Action Taken Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in prep area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris interior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in door gaskets. Hood filters over flat top has debris build up. Repeat Violation

Basic - Single-service articles improperly stored. In dry storage area, single service dinner napkins stored on the floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the cook line. Repeat Violation

Basic - Stored food not covered. In the dry storage chest freezer, uncovered sheet tray of chile rellenos.

Basic - Working containers of food removed from original container not identified by common name. In dry storage area, bulk containers with no product labeling.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding), Corrective Action Taken Warning - From follow-up inspection 2024-10-23: In the cook line reach in cooler chicken 48F and Beef 49F cold holding per operator removed from walk in cooler and placed in cook line reach in cooler minutes before inspection. Operator had employee add ice bags. In the walk in cooler 2 containers of queso 50F and 51F and 1 container of beef 50F per operator all prepared the day before and not cooled properly. Admin Complaint - From follow-up inspection 2024-10-28: At time of follow up inspection, all time/temperature control food for safety moved from cook line cooler to flip top reach in cooler. In reach in cooler, beef 48F and 44F, chicken 50F and 45F, shrimp 50F, chorizo 48F. All cold holding, per operator placed in cooler around 11:30am. Operator adjusted settings on the reach in cooler and turned down the system to 35F to help bring product temperatures down. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding), Corrective Action Taken Warning - From follow-up inspection 2024-10-23: In the cook line reach in cooler chicken 48F and Beef 49F cold holding per operator removed from walk in cooler and placed in cook line reach in cooler minutes before inspection. Operator had employee add ice bags. In the walk in cooler 2 containers of queso 50F and 51F and 1 container of beef 50F per operator all prepared the day before and not cooled properly. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of cook line has build up of food residue staining. Warning - From follow-up inspection 2024-10-23: Cutting board opposite fryers has food residue staining, portable cutting boards at prep area with residue staining build up. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with build up of dust on vent and surrounding tile. Ceiling tiles in dining room some have visible water damage and mold like substance. Come tiles have build up of dust around air vents. Warning - From follow-up inspection 2024-10-23: At time of follow up inspection ceiling tiles in dining room not repaired/cleaned. Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line drawer reach in cooler has loose fitting bottom drawer where beef and chicken are stored and a ambient air temperature of 45F at time of inspection. Operator has been asking ice bags to time/temperature control food for safety to attempt to hold correct temperature. Corrective Action Taken Warning - From follow-up inspection 2024-10-23: Ambient air of cook line reach in cooler 47.3F and digital thermometer states 31F, bottom drawer fits loosely. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of debris on the filters. Operator has cleaning scheduled. Corrective Action Taken Warning - From follow-up inspection 2024-10-23: Hood filters over cook line with grease build up. Scheduled cleaning for this week. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding), Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of cook line has build up of food residue staining. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with build up of dust on vent and surrounding tile. Ceiling tiles in dining room some have visible water damage and mold like substance. Come tiles have build up of dust around air vents. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line drawer reach in cooler has loose fitting bottom drawer where beef and chicken are stored and a ambient air temperature of 45F at time of inspection. Operator has been asking ice bags to time/temperature control food for safety to attempt to hold correct temperature. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of debris on the filters. Operator has cleaning scheduled. Corrective Action Taken Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Warning - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-08-12: In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-08-14: In the walk in cooler chicken date marked 8/12 at 48F and Queso cheese prepared the day before per operator at 49F. Operator removed the chicken from the walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Corrective Action Taken Warning - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. Admin Complaint - From follow-up inspection 2024-08-12: In the cook line drawer reach in cooler, shrimp 45F cold holding, beef 46F cold holding, chicken 45F cold holding. Operator had employee place ice bags on the time/temperature control food for safety in the cook line drawers. All other food in cooler non time/temperature control food for safety In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. All other time/temperature control food for safety in the walk in cooler delivered 10 minutes prior. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-08-14: In the cook line drawer reach in coolers shrimp 47F beef 49F and chicken 48F all cold holding. Per operator prepared at opening of restaurant around 11am placed in reach in cooler with ambient temperature of 42F. Discussed with operator ice bags or use of different cooler until repair is completed. In the exterior walk in cooler, chicken date marked 8/12 at 48F and Queso cheese prepared the day before per operator at 49F. All other time/temperature control food for safety in the walk in cooler either in cooling phase or commercially sealed as established received truck 10 minutes prior to callback inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Warning - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-08-12: In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Corrective Action Taken Warning - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. Admin Complaint - From follow-up inspection 2024-08-12: In the cook line drawer reach in cooler, shrimp 45F cold holding, beef 46F cold holding, chicken 45F cold holding. Operator had employee place ice bags on the time/temperature control food for safety in the cook line drawers. All other food in cooler non time/temperature control food for safety In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. All other time/temperature control food for safety in the walk in cooler delivered 10 minutes prior. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Warning - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Corrective Action Taken Warning - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. Admin Complaint

High Priority - Container of medicine improperly stored. Employee ibuprofen stored on shelf over flip top reach in cooler. Operator relocated the medicine. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in the prep area of the kitchen over the flip top reach in freezer. Observed 1 fly at the bar counter area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. 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. On the cook line pass through, cheese enchilada (89F - Hot Holding) per operator pulled from walk in cooler preheated then held on line a couple at a time. Discussed with operator relocating to steam table, making to order or time as public health control. Operator had employee relocated the product to the walk in cooler to cool. Corrective Action Taken

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. Portable cutting board has build up of food residue staining. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in cook line hand wash sink. Operator removed the knife. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees on the cook line working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf of the waitstation area by bulk ice bin, clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Reach in chest freezer on cook line with cracked plastic line exposed insulation. Prep area reach in freezer with heavy rust build up. Sliding door reach in cooler with broken door handles.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exterior door to walk in cooler has door gap at bottom and doesn't self close.

Basic - Food stored on floor. Jug of margarine and cooking oil on the floor of the cook line. Box of soda syrup on the floor by the bag and box dispenser. Operator relocated all items observed on the floor. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board opposite the pass through window. Operator removed the wiping cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with burn marks, grease forming on the filters. Cook line drawers reach in cooler with build up of debris on the partitions and gaskets. Repeat Violation

Basic - Single-service articles improperly stored. Behind the bar counter single service carry out cups stored in the floor. Operator relocated the cups. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop, pico, chicken, chili relleno, pico 50-54F. Person in charge states unit has been open for lunch rush, has been out of temperature for less than 4 hours. In walk in cooler chicken, enchiladas, salsa 45F. Person in charge states has had door open for delivery that left 1.5 hrs ago. Repeat Violation Admin Complaint - From follow-up inspection 2023-08-04: In fliptop chicken, sour cream, chorizo 50-52F. Person in charge states moved items from walk in and reach in cooler this morning approximately 2 hours ago. Water observed in bottom of unit. Person in charge began icing items down. In walk in cooler chicken, flan, chorizo,beef 44-45F. Person in charge states door has been open. States unit was holding temperature correctly upon arrival at 9:30. Beverage walk in holding ambient temperature of 39F. Person in charge began moving time/temperature control for safety foods to beverage walk in cooler until other unit can be serviced. Admin Complaint

High Priority - Container of medicine improperly stored. Employee injectable medicine stored in cooler on shelf with beverages to be served to customers. Person in charge removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen, two at bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop, pico, chicken, chili relleno, pico 50-54F. Person in charge states unit has been open for lunch rush, has been out of temperature for less than 4 hours. In walk in cooler chicken, enchiladas, salsa 45F. Person in charge states has had door open for delivery that left 1.5 hrs ago. 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. Pork sitting in pan on oven at 118F, person in charge began reheating. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ice cream base, items in reach in cooler with no date mark.

Intermediate - Handwash sink used for purposes other than handwashing. Steaks thawing in hand wash sink, also cups stored in hand wash sink by dishmachine. Items were removed. Corrective Action Taken Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. One manager on duty with no proof of CFM.

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. One employee working longer than 60 days with no,proof of training. Repeat Violation Admin Complaint

Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table by tea dispensers, person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarettes stored on shelf above clean dishware. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items in clean dish area wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of back door rusted out, light visible. Repeat Violation

Basic - Food stored on floor. Buckets of food on floor in kitchen. Also, tortilla shells uncovered in kitchen below missing ceiling tile by hood. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer in dry storage by indoor walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Steaks thawing at room temperature in hand wash sink. Person in charge moved to prep sink and turned on cold water. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Enchiladas on plate stored in direct contact with to go bag. Person in charge replaced during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked pork. Person in charge moved to,appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler enchilada date marked 1/16, flan date marked 1/18.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers under cookline shrimp at 46F. Other items in unit at 43F or below, has been open frequently for rush per person in charge. Also, in walk in cooler Cheese, flan, enchilada (45-49F - Cold Holding) person in charge states have been in and out of unit for lunch rush, that unit has been holding temperature. Ambient temperature did reach 40F during inspection. Person in charge will monitor temperatures, and if they do not come to temperature will move items to beer walk in cooler. 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. Enchiladas on cookline at 80F. Also, pork on cookline 108F, person in charge reheated pork to 168F. Recommended holding enchiladas on time. Warning

High Priority - Toxic substance/chemical improperly stored. Hydrogen peroxide and alcohol stored over clean utensils, person in charge removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk in hand wash sink in bar area, item was removed. Corrected On-Site

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. Person in charge only able to provide proof of training for one employee during inspection. States has a class scheduled next week. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. License dated from 2021 displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of back door rusted out, light visible.

Basic - Food stored on floor. Cases of oil stored on floor in kitchen. Buckets of lard on floor in dry storage, Buckets of queso on floor in walk in cooler. Person in charge began raising. Also, observed tortilla chips, taco shells uncovered in kitchen. Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted in kitchen. Person in charge inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed water in bottom of flip top.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed power washer s cleaning head stored on case of tortillas, person in charge removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insect in the bar area, one live flying insect in the kitchen and 5 live flying insects in the kitchen by the dishwashing area. Warning - From follow-up inspection 2022-03-14: Observed one live flying insect in kitchen during callback. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Only CFM for establishment has certification that expired in 2019. Warning - From follow-up inspection 2022-03-14: Operator needs more time to obtain training. Time Extended

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. At the time of inspection dishmachine testing at 10ppm at dishlevel. Person in charge primed and retested at 50ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insect in the bar area, one live flying insect in the kitchen and 5 live flying insects in the kitchen by the dishwashing area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler raw quail stored over ready to eat prepped tomatoes, also raw shell eggs stored over limes. In reach in cooler by cookline raw shell eggs stored over ready to eat pork. Person in charge began rearranging. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw chicken with gloves, then handle raw beef. Person in charge cooked raw beef to 180F during inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler quail, shrimp, salsa 49-53F. Person in charge states door has been open for lunch rush. Ambient temperature of unit 43F. Person in charge turned unit down. 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. Enchilada sitting out at make table 81°F, spoke to operator about holding item on time. Person in charge voluntarily discarded. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink at dishwashing area.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Only CFM for establishment has certification that expired in 2019. Warning

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/ Observed 4+ employees working at establishment with no CFM present.

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. Cooks on cookline working more than 60 days with no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork made Friday per person in charge with no date mark. Person in charge marked appropriately. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages throughout kitchen on prep tables and shelving with clean dishes. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple food items in glass door reach in cooler that person in charge states are employee foods that are not segregated.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap visible at back door.

Basic - Food stored on floor. Bag in box soda stored on floor in dry storage area. Person in charge raised. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. At reach in cooler across from cooktop.

Basic - Stored food not covered. In reach in freezer meat not stored in bag, also chilis stored uncovered. Person in charge covered. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from mop sink behind dishmachine. Repeat Violation

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 droppings behind cooking line equipment. Observed approximately 15 under soda box hook ups. Approximately 6 in dry storage room with canned goods outside of walk in cooler. Approximately 10 droppings in corner where dish machine is located. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Bottle of peroxide stored on shelf next too and above clean dishes on cooks line. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rigoberto Canela 9/6/2021. Uriel Canela 8/28/2019. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse sanitizer bucket in Handwash sink by Three compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in the kitchen/cooks line. Operator turned hot water back on. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used the tape together a tomato corer and spoon. Operator disposed of tape. Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed carpet under dry storage shelving soiled.

Basic - Food stored on floor. Marinating chicken on floor of walk in cooler.

Basic - Ice buildup in reach-in freezer. On cooks line and in office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Fan guards in walk in cooler soiled. Hood filters soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at end of cooks line near reach in freezer.

Basic - Standing water in bottom of reach-in-cooler. On cooks line.

Basic - Stored food not covered. Chiles in reach in freezer and fish in other reach in freezer on cooks line. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 100 ppm. Operator made new bucket with chlorine sanitizer 100ppm. Corrected On-Site