EL CHARRO LLC

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch his hat and apron on cook line without changing gloves or washing hands, educated cook on changing gloves and importance of handwashing. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed manual can opener with food debris on it.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on food preparation tables and shelves throughout the kitchen. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard on.

Basic - Equipment in poor repair. Observed gasket torn on the middle walk in cooler door. Repeat Violation

Basic - Food stored on floor. Observed one case of vegetables on floor in walk in freezer, operator put on shelve. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler in the kitchen next to back door the shelves rusted.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine read in sanitizer at 00ppm, operator corrected and read at 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food in the hand wash sink in the kitchen next to the walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the men's bathroom, operator replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap in the employees bathroom, operator replaced. Corrected On-Site Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory, per menu serve eggs and ceviche, printed a copy for the operator. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of beef stew made in the reach in cooler not date marked, operator stated made yesterday morning.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed a can of paint next to cantaloupe and a container of oil on a shelve in the kitchen, operator moved. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved on the prep tables.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in several areas of the kitchen employees cups in food preparation area, operator moved. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelets on while preparing food, employee removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed torn gaskets on the walk in cooler and reach in cooler in the kitchen. Repeat Violation

Basic - Food stored on floor. Observed two cases of beef roast on the floor in the walk in freezer and cases of water on the floor in back of kitchen next to reach in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease.

Basic - Open dumpster lid. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling test strips changed gloves with no hand wash to work on food prep, educated employee on the importance of washing hands, employee washed hands. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap coming from the dispenser in the employees bathroom, employee changed out. Corrected On-Site

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed operator testing the sanitizer with quaternary test strips and not chlorine test strips, educated on how to use both test strips. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in the container of flour, operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile near the walk in cooler with water damage.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelets and rings on while prepping food.

Basic - Equipment in poor repair. Observed gaskets on the reach in cooler on the cook line and the gaskets on two of the walk in coolers torn.

Basic - Food stored on floor. Observed bottled water on the floor next to the walk in cooler towards back of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on the walk in freezer are soiled with dirt.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed shrimp, sliced onions and sliced peppers in containers not covered correctly in the reach in cooler on the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat products in the kitchen reach in cooler and the walk in cooler. Operator moved the ready to eat products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the buffet line: Pinco de galo (50F - Cold Holding); Prepped cabbage (48F - Cold Holding). Operator stated they have been out for approximately 2hrs. Operator placed them lower in the machine with ice. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed an employee container of scented hand sanitizer stored over clean dishes in the ware washing area. Operator disposed of it. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for their chlorine triple sink.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet wiping cloth stored under a cutting board. Operator removed the cloth. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee drinks stored inside the cook line coolers.

Basic - Unclean building components, attachments or fixtures. Observed both walk in coolers fan covers with dust build up.

High Priority - Container of medicine improperly stored. Observed first aid kit stored over gas of beans in dry storage area. Operator removed Corrected On-Site

Basic - Dumpster overflowing garbage. Observed overfilled dumpster with lid open, unable to close lid due to garbage if tried.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses stored over bags of beans in dry storage area. Operator removed. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable.Observed tortillas stored on cloth covered surface in kitchen. Cloth may not be used as a food contact surface. Manager had employee put food on plate. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle in food on dry storage bulk rice container. Employee corrected. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Operator sent items back through dishwash. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered. Observed bulk rice bin at dry storage with lid open. Employee covered. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwaves with food debris on exterior .

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed pots stored on floor at back prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved and stained cutting boards at prep coolers.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cookies and pastries repackaged onsite for consumer sale with no labeling.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered. Observed pan of tamales with lid not on in freezer. Manager re-lidded..

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 0ppm. Corrected to 50ppm

High Priority - Dented/rusted cans present. See stop sale.Hunts 6 Tomato paste cans with heavy denting in dry storage not segregated from useable cans. manager segregated items for return. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef over raw pork and shrimp in reachin upright cooler at cookline. manager rearranged cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Foods on buffet found above 41Fpico (47F - Cold Holding); slaw (48F - Cold Holding); green sauce (47F - Cold Holding); red sauce (47F - Cold Holding); chili sauce (46F - Cold Holding); stewed carrots (48F - Cold Holding); flan (39F - Cold Holding) all will be discarded if not served by 200pm. Operator will use ice on the cold table to facilitate cooling of product. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed whole lime stored in handsink beside prep atea. Manager removed. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes on open wire rack shelf not inverted and no overhead protection. Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoops buried in dried beans and rice bulk containers at dry storage . Manager replaced properly. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 20lb LP tank stored in building across from walk-in coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk-in cooler set at 40F all foods on cooler at 42F or 43F. Reset cooler to 34F. Items dropped to 41at inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer stored in dry storage at back with food still adhering to blade cover.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom at back cooler areas.

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

Basic - Dumpster overflowing garbage.

Basic - Equipment in poor repair.observed gaskets on walk-in cooler door broken.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system with grease dripping from back edge along wall area.

Basic - Old food stuck to clean dishware/utensils.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered. Observed open containers in dry storage area, rice on open pot and lid not reclined on bulk bean storage bin.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over tamales. Operator switched the food items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat sauce.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade.

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator able to arrive during inspection to show proof of food manager certificate. Corrected On-Site

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/Person in Charge, Michael Merlo. Repeat Violation

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. Operator able to arrive during inspection to show proof of state approved employee training booklets, however, training not completed. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at prep table.

Basic - Food stored on floor. Observed multiple food item at Display Walk in Cooler and Walk in Cooler/ Freezer. Repeat Violation

Basic - In-use multiple labels stored on equipment door handle between uses. Observed at oven handle.

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

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at ware washing area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed at salt container.