PUEBLO VIEJO MEXICAN RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers stored over ready-to-eat ham in reach-in cooler near walk-in cooler. Operator moved and stored correctly. Corrected On-Site

Basic - Ice scoop handle in contact with ice in bar ice bin and in kitchen ice bin. Operator corrected. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed toxic spray chemical stored next to clean dishes on cook line and containers of medicine stored next to alcohol on storage shelf and dry storage rack. Operator moved and stored correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in bar area blocked with a server's tray. Operator moved. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in wait station area. Operator labeled. Corrected On-Site

Basic - Floor tiles in disrepair by rear kitchen door.

Basic - Food stored on floor. -kitchen; 1 large pot of cooked chicken (155F), 1 large pot of ground beef (165F), operator removed and stored properly. Corrected On-Site

Intermediate - - From initial inspection : 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 states certificates are at home office Warning - From follow-up inspection 2024-05-06: Operator does not have certificates present at time of callback inspection. Admin Complaint

Intermediate - - From initial inspection : 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. Provided operator with DBPR HR Form 5030-103. Operator had employees sign Corrected On-Site Warning - From follow-up inspection 2024-05-06: No proof provided at time of callback inspection. Provided form electronically to operator and discussed requirements. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. In front of reach in cooler where walk in cooler used to be located Repeat Violation Warning - From follow-up inspection 2023-10-17: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with an accumulation of food debris. Operator had can opener blade cleaned and sanitized. Corrected On-Site

Intermediate - No soap provided at handwash sink to the left of the cook line next to the ice machine. Operator placed soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Cooling oil containers stored on floor in hallway off of wait station.

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. Read 00ppm. Operator will setup chlorine dip station. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. operater had can opener washed . Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Seasoned beef, seasoned chicken and refried beans operator David foods in the walk-in cooler. Corrected On-Site

Basic - Bowl with no handle used to dispense food. In red beans operator removed bowl from beans. Corrected On-Site

Basic - Employee beverage container on a food preparation table. On cooks line operator removed beverages from cooks line. Corrected On-Site

Basic - Floor tiles in disrepair. Broken tiled in walk in cooler

Basic - Floors not constructed to be easily cleanable. Walk in cooler removed.

Basic - Hole in or other damage to wall.by chips and 2 door glass cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in 50*F stand water. Operator moved shrimp to coolers. Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator educated staff regarding proper hand washing procedures Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray can of carbon off on top of dishwasher machine operator removed caustic from top of dishwasher. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris can opener. Operator hand can opener cleaned at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator filled paper towel dispensers. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked beef cooked chill in 2 door reach in cooler under grinder. Operator labeled all foods in small reach in cooler. Corrected On-Site Repeat Violation

Basic - Accumulation of hard water substance in the interior of the ice machine

Basic - Employee beverage container on a food preparation table. Operator removed beverages from food prep areas. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Five white buckets of chicken, beef, beans and raw shell egg stored on floor in walk in cooler. Operator removed all foods from floor in walk in cooler. Corrected On-Site

Basic - Food stored on floor. Cooking oil and case of coke in a box-stored on floor operator moved all foods from the floor Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Inspector discussed how to properly fill out time as a public health control form with operator. Operator marked cheese sauce was placed on time as a public health control at 11am. Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Rice reheating in microwave uncovered. Operator placed lid on rice to complete reheating process Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line cooler next to storage room heavily soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. 2 spoons in hand wash sink next to ice machine. Operator removed spoons Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to back door. Operator refilled 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. Multiple items in both reach in coolers cook line. Operator states they were prepared yesterday and dated food items Corrective Action Taken Repeat Violation

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen area in disrepair/soiled Floor tiles in dish washing area in disrepair Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on prep table in kitchen. Operator removed beverages Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. discussed with operator proper air drying of equiptment. Operator moved equiptment to be rewashed and properly dried. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives in dish washing area stuck between wall and metal bar. Operator removed to be washed Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill heavily soiled Exterior of cooking equipment

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line interior soiled

Basic - Reuse of single-service or single-use articles. Milk jugs reused for sauces. Discussed with operator Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers stored over prepared vegetables in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths in kitchen and bar area

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. 25 ppm,

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line - Beef in zip loc bags over cream cheese dessert and tamales, operator rearranged freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line- sour cream in lift top cooler 50°, was put into cooler approximately 2 hours ago, moved to bottom of cooler. Discussed not over filling pans or containers Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cheese sauce at wait station, removed from refrigeration approximately 2 hours ago, no time mark, operator put time next to sauce Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Retried beans reheating , not covered, operator put plastic on top Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce made in house with milk - 121°, operator put on to reheat

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, 3 in kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In wait station area, acoustic tile has water damage

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station- glass of beverage over clean dishes, operator moved to bottom shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cooler at front counter, yogurt, candy, canned beverages.

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook chopping onions

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses

Basic - Equipment in poor repair. Shelf under prep table rusted, can opener base rusted

Basic - Floor soiled/has accumulation of debris. Floor drains

Basic - Ice scoop handle in contact with ice. At both soda station, operator put scoop handles up and discussed with staff Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine, light shield missing

Basic - Reuse of single-service or single-use articles. Milk jug used for salsa verde, discussed with manager on duty Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Fan guard in walk in cooler