AZUL TEQUILA 5 MEXICAN CUISINE

High Priority - Food stored in ice used for drinks. See stop sale. Lemons stored in container in drink ice in kitchen. Person in charge removed. 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 fruit flying insects in the back storage area, observed two fruit flying insects in bar area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table beans 122°F, queso 109°F. Retemped items at 166-167F. At cookline pork 65°F. Items have been on line less than 4 hours per person in charge. Person in charge began reheating queso and beans, brought pork to freezer to chill rapidly. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibb by hand wash sink by triple sink in kitchen with red hose attached. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen, person in charge provided. 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. At the time of inspection one employee with no training.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible at back door right side. Repeat Violation

Basic - Food stored on floor. Case of food stored on floor in kitchen, also case of onions stored on floor in walk in cooler. Person in charge raised during inspection. Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Dump sink at bar not utilized due to clogged pipe.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro stored over washed prepped onions in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation

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 time of inspection, dishmachine testing at 0ppm. Sanitizer solution is empty, does not have another to replace the solution. Has made call to have one delivered. Will utilize triple sink to sanitize until sanitizer can be replaced. Corrective Action Taken

High Priority - Food stored in ice used for drinks. Container of cut lemons stored in drink ice. Person in charge moved lemons to reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in drawers under the cook line and in the walk in cooler Sour cream, Chicken, Tomatoes, Shrimp, Beef, Cheese (57-60°F - Cold Holding). Person in charge states when he arrived to work, the reach in cooler in which the food was stored was not working properly. Ambient temp of 86° F at the time of inspection. Items have been out of temperature for an unknown period of time as they were in the unit overnight. Person in charge discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in drawers under the cook line and in the walk in cooler Sour cream, Chicken, Tomatoes, Shrimp, Beef, Cheese (57-60°F - Cold Holding). Person in charge states when he arrived to work, the reach in cooler in which the food was stored was not working properly. Ambient temp of 86° F at the time of inspection. Items have been out of temperature for an unknown period of time as they were in the unit overnight . Person in charge discarded and called for repair during inspection. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb by hand wash sink in the kitchen, no vacuum breaker with hose attached.

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/ Two employees with expired food manager certifications at the time if inspection.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection, operator is unable to provide chlorine test strips for the dishmachine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath and to the right side of the back door with light visible.

Basic - Food stored on floor. In the walk in freezer, cases of food stored on floor. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes and cilantro over washed and prepped onions in walk in cooler person in charge began rearranging items. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink with black mold like substance/ debris.