ESCOBAR'S MEXICAN RESTAURANT

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from three compartment sink: cheese (56F - Cold Holding); lettuce (54F - Cold Holding); cabbage (53F - Cold Holding); sour cream (56F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Warning - From follow-up inspection 2022-05-05: Cheese 48F, tomatoes 47F, lettuce 48F. Manager stated items placed in cooler at 2:00 pm. Manager moved items to reach-in freezer to reduce temperature to 41F. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef and raw fish in reach-in cooler across from back door. Owner moved chicken to bottom shelf . Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from three compartment sink: cheese (56F - Cold Holding); lettuce (54F - Cold Holding); cabbage (53F - Cold Holding); sour cream (56F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Dish soap stored on shelf next to rice in dry storage. Owner placed soap on floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from three compartment sink. Cutting boards stored at the end of the three compartment sink.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment. Warning

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

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. No proof of any training for employees. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans in reach-in cooler across from back door. Owner stated items placed in cooler three days earlier. Owner placed proper date on beans. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf next to oven.

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. Reach-in cooler across from three compartment sink, 46F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf across from kitchen reach-in freezer.

Basic - Food stored on floor. Cabbage stored on floor in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Kitchen reach-in freezers.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Owner moved tongs to top of oven. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board on kitchen prep table. Owner removed towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above oven greasy. Reach-in freezer gasket. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack next to three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go container lids stored on top of reach-in cooler. Owner turned lids over. 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. corn on the cob (64°F - Cooling); pork tamales (78°F - Cooling) left in pots on oven in kitchen, per operator both items where cooked last night and left sitting out.

High Priority - Food with mold-like growth. See stop sale. Container of moldy cut onions in reach in cooler in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over salsa in standing reach in cooler in kitchen, manager rearranged items during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in standing reach in cooler in kitchen, manager rearranged during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. corn on the cob (64°F - Cooling); pork tamales (78°F - Cooling) left in pots on oven in kitchen, per operator both items where cooked last night and left sitting out.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using chlorine for sanitation but does not have any test strips.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile over back door to kitchen and around vent are not sealed. Warning

Basic - Equipment in poor repair. Hole in hand wash sink by stove.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of debris on standing fan in kitchen.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Frame around screen door to kitchen is unsealed wood. Warning

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer in kitchen not under hood system and hood system in place is not big enough to accommodate all equipment producing grease laden vapors.