MI PUEBLITO PAISA RESTAURANT LLC

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator added more water. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed can opener stored inside front service handwash sink. Operator removed can opener. Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at front service handwash sink.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In double door reach-in cooler left at entrance to kitchen, cooked chunky tomatoes sauce (73F - Cooling) for more than 2 hours 30 minutes per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In double door reach-in cooler left at entrance to kitchen, cooked chunky tomatoes sauce (73F - Cooling) for more than 2 hours 30 minutes per operator.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing vacuum breaker on side not connected to chemicals. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket with ice in sink in front half restaurant. Operator cleared for proper use. Corrected On-Site

Basic - Ice buildup in reach-in freezer, right side double door at entrance to kitchen.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service gloves stored under handwash sink in middle of kitchen. Repeat Violation

Basic - Standing water in bottom of reach-in-coolers on cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In large middle silver reach-in cooler cooked rice (75F - Cooling) for more than 3 hours per operator. See stop sale.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed two packages chocolate per operator for sale on front counter, no verifiable source or invoice.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator states technician has been working on fixing dispensing machine. Inspector showed operator correct way to test triple sink. Operator states they will test and manually adjust quaternary concentration each time sink is refilled. Quaternary test after manually refilling is 300ppm quaternary sanitizer. Emailed operator manual ware washing handout in Spanish to aid in training of staff. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw fish over ready-to-eat hotdogs and cooked sausage in middle large silver reach-in cooler at entrance. Referred operator to posted handout HR 5030-099, Safe Refrigerator Storage - Spanish, already on reach-in cooler, to aid in training of staff for proper placement of foods in coolers. Admin Complaint

High Priority - Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed two packages chocolate per operator for sale on front counter, no verifiable source or invoice.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large middle silver reach-in cooler cooked rice (75F - Cooling) for more than 3 hours per operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table cooked tomatoes and onions (118F - Hot Holding) for one hour per operator. Containers was set on top of others over the steam well. Operator moved to stovetop for quick reheating, in 5 minutes to 171F. Operator placed closer to heat source in steam well for hot holding. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing vacuum breaker on side not connected to chemicals.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In large middle silver reach-in cooler cooked rice (75F - Cooling) for more than 3 hours per operator. Container was observed to be densely packed and covered inside cooler. Emailed operator cooling methods handout.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service gloves and storage bags stored under handwash sink in middle of kitchen.

Basic - Stored food not covered. In tall silver reach-in freezer right, and in smaller silver reach-in freezer left, arepas made in house stored uncovered.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw meats in reach-in cooler. Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary sanitizer at 75ppm. Discussed proper sanitation steps with operator, operator replaced sanitizer in third sink, quaternary 150ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked soup in reach-in freezer/cooler. Operator rearranged foods for proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide at time of inspection. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection.

Basic - Food stored on floor. Bottle oil on floor in office. Containers corn and raw pork on floor of kitchen. Repeat Violation

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. Warning - From follow-up inspection 2023-12-07: Time extension given to allow operator time to train employees. Time Extended - From follow-up inspection 2024-02-06: Operator states that manager has all training certificates, manager not on site and unable to provide certificates at time of inspection. Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added to mop sink with no vacuum breaker.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in either small 2 door reach in coolers in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink in kitchen.