EL MENEO RESTAURANT & LOUNGE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen fliptop lower cooler, cooked vegetables (45-46F - Cooling). Per employee prepared on 1-12 and in unit overnight. See stop sale. Warning

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, containers of pork tamales labeled 1-30-26. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled exterior door handle when reentering kitchen from secondary storage area and continued to prepare food items without washing hands and changing gloves. Reviewed proper procedures with manager and employee washed hands and changed gloves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen fliptop lower cooler, cut cheese (45F - Cooling). Per employee prepared on 1-12 and in unit overnight. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen fliptop lower cooler, cooked vegetables (45-46F - Cooling). Per employee prepared on 1-12 and in unit overnight. 3) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop lower cooler, raw steak (48F - Cold Holding); raw chicken (50F - Cold Holding). Per employee neither prepared or portioned today and in unit more than 24 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop lower cooler, raw steak (48F - Cold Holding); raw chicken (50F - Cold Holding). Per employee neither prepared or portioned today and in unit more than 24 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen fliptop lower cooler, cut cheese (45F - Cooling). Per employee prepared on 1-12 and in unit overnight. See stop sale. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hose bibb outside back door. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried milk residue. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1) At bar hand sink. Employee replaced. 2) Electric hand dryer in women's restroom not operating. Employee placed roll of paper towels for use. Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk sugar and spices in dry storage area. Employee removed cups. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Plastic bottled beverages on floor in separate dry storage area. Warning

Basic - Ice scoop handle in contact with ice. Scoop handles in contact with ice inside machine. Employee moved scoops from ice. Corrected On-Site Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front counter. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef cold held in walk in cooler at 44F. Per operator, item transfer to unit 2 hours prior to the inspection. Advise operator to placed ice pack on beef for quick chill. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans hot held at 125F in steam table. Per operator, beans reheat and placed in steam table 1 hour prior to the inspection. Operator reheat beans to 179F. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen block with several cutting boards. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on soups stored in walk-in cooler . Per operator,soup cooked yesterday morning. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with degreaser at dishwashing area. Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cutting boards stored underneath hand wash sink in kitchen. Operator removed, washed and sanitizer. Corrected On-Site Warning

Basic - Food stored on floor. -Observed various food items stored on walk-in cooler floor. -Observed various food items stored on dry storage floor. Warning