PANCHO'S MEXICAN GRILL

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles above cooks line has grease build up. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken prepared at 11:00 at 52F not cooled within 6 hours.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during time of inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken out of box stored above raw beef in reach in freezer. Food items were not frozen completely.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella cheese 52F Pico de gallo 52F Beef 52F Salsa 52F Guacamole 53F Chicken 52F Lettuce 52F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding: Guacamole 53F

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed Mozzarella cheese 52F Pico de gallo 52F Beef 52F Salsa 52F Guacamole 53F Lettuce 52F prepared at 11:00am. Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine nozzles soiled in kitchen area.

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup with no lid on prep table in kitchen area.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking at three compartment sink, and handwashing sink in kitchen next to reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored above ready to eat meat.

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

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 employee training during time of inspection. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping in raw chicken.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on temperature gage on oven.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipe cloth on cutting board next to margarita machine.