MI TIERRA LATINA

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag in direct contact with tortilla shells.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink with no device on hose connection side.

Intermediate - Handwash sink not accessible for employee use at all times. Lids and tongs in hand wash sink in prep area. Removed during this inspection. Corrected On-Site Repeat Violation

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/ Eight employees currently working with no CFM. Repeat Violation Admin Complaint

Basic - Bathroom door left open other than during cleaning or maintenance. Men's and women's.

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several missing tiles near walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near walk in cooler. Removed during this inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. In back prep area of kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 76F in server station.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Bottom of reach in freezer near ware wash area soiled with food debris. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools on shelf over prep sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline : raw beef in pan on shelf over container of sliced onions and shrimp. Employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Blue cleaner in spray bottle on shelf over single service lids in dry storage area. Manager moved chemical. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female manager does not have certifiaction.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate.

Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsed dessert spatula in dessert area handwashing sink. Male employee placed bowl inside cookline handwashing sink.

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/ Five employees currently working with no certified food manager. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and Birria cooked Saturday with no date mark on pans. Chef prepared three days ago on Saturday. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Two bowls in rice in kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf of storage racks next to microwave. Utensils with food contact surface up. All were inverted or moved during this inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt on shelf over drinks. Moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Screw driver and lighter on shelf over prep sink. Both were moved. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. One on cookline. Removed by operator. Corrected On-Site

Basic - Inside/outside of dumpster not clean. Liquid inside dumpster producing odor around enclosure. Also, restroom trash on pad under dumpster. Repeat Violation

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. Raw beef not in original package stored over yuca fries in reach-in freezer next to dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to shelf with kitchen microwave: shrimp (45F - Cold Holding); clams (45F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items inside of cooler to reduce temperature to 41F. Corrective Action Taken

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. No written procedure available. Inspector provided operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.

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/. No certified food manager with five employees working.

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. No proof two employees have been informed of their reporting responsibilities.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and rice stored in kitchen reach-in cooler next to kitchen entrance to dining room. Employee stated teams prepared the previous morning.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored on shelf next to three compartment sink.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf underneath microwave next to fryers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of reach-in cooler across from cook line grill.

Basic - Equipment in poor repair. Handles for reach-in cooler next to kitchen entrance.

Basic - Food stored on floor. Case of cooking oil stored on kitchen floor. Container of prepped onions stored on floor in walk-in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of kitchen ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.

Basic - Old labels stuck to food containers after cleaning. Pan stored on clean dish shelf in dish area.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Single-service articles improperly stored. To go containers stored on floor in back storage area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over portioned sauces in reach-in cooler next to kitchen entrance.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (pico 53F, sour cream 48F, cut tomatoes 53F and 50F, green hot sauce 58F, tomatillo sauce 53F, cheese 51F, guacamole with cut tomatoes 50F, rice 53F, raw fish 47F, raw beef 54F). Ambient temperature of 54F. Warning - From follow-up inspection 2023-03-02: Reach-in cooler at the cook line (on ice bath), cut tomatoes 43F, eggs 43F, lettuce 43F, raw beef 43F. Operator will replace unit. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. No water available, manager opened water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the kitchen a trance, also no soap, manager provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup no handle inside sugar bin, employee moved. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drinks on prep table, employee removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the women bathroom and three compartment sink area

Basic - Working containers of food removed from original container not identified by common name. At the prep table, bins no labeled, manager labeled sugar and flour. Corrected On-Site

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. 0 ppm, manager set up three compartment sink with chlorine (50-100ppm). Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (top part) tomatillo sauce 46°, manager moved to freezer. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At the prep area, bowl no handle inside rice container, Manager moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk-in cooler, onion buckets and sauce buckets on floor.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers and cups no inverted, manager inverted. 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. For a male employee

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, beans made 08/17/21, Manager date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside sugar container, employee removed the bowl. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the cook line bucket with white powder not lab, Employee labeled. Corrected On-Site