BURRITACOS CHIHUAHUA CORP

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor in kitchen between cold hold drawers and steam well. Employee smashed roach, removed roach from floor and placed in trash can. Employee mopped and sanitized area during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork carnitas 101F (10:07-1:07)reheated 167F. Corrected On-Site Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with quaternary test strips. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. Observed 1 dead roach in kitchen on floor in front of upright freezer. Employee removed roach from floor and placed in trash can. Employee mopped and sanitized area during inspection. Corrected On-Site Warning

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Portioned Pork stored in upright freezer not labeled. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawer- shell eggs 47F, baked potato 47F (overnight) ambient 53F. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawer- shell eggs 47F, baked potato 47F (overnight) ambient 53F. See stop sale. Repeat Violation Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Reheating diced beef. ( inspector checked temp 169F) Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Blood in bottom of upright cooler.

Basic - Working containers of food removed from original container not identified by common name. Multiple bags of, chicken, beef, pork and tilapia bagged/portioned with out labels and stored in upright freezer. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Empanada 109F (7:00-10:10), refried beans 117F (7:09-10:10) reheated- empanada 179F, refried beans 181F. Corrected On-Site

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

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. Employees unable to provide training certificates and unable to understand English even with using electronic translator. Warning

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. Unable to view, employees do not under stand English even with electronic translator.

Basic - Cardboard used to line food-contact shelves in side reach in coolers at front counter.

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use at front counter and near refried bean steam well on cutting board.

Basic - Water leaking from pipe and/or faucet/handle under hand wash sink in kitchen . Pan under sink to catch water.

Basic - Working containers of food removed from original container not identified by common name. Upright- tilapia, pork, crab meat. Upright- diced beef, diced chicken, cut pork. All Food prepped and re bagged with no labels and stored in both upright freezers. Repeat Violation

High Priority - Employee washed hands with cold water at prep sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Per manager all food held overnight. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Per manager all food held overnight. See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold-chicken thighs 121F, beef empanada 112F (9:30-10:30). Manager reheated chicken on grill to 174F and beef empanada in oven to 171F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Hot hold-chicken thighs 121F, beef empanada 112F (9:30-10:30).

Basic - Ceiling tile missing to left of hood in cook kitchen over food trays and steam well.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Reach in cooler drawers 51.2 ambient.

Basic - Faucet/handle missing at plumbing fixture. Let hot water Handle missing at prep sink .

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave plate soiled.

Basic - Open dumpster lid. Repeat Violation

Basic - Plumbing system in disrepair. No running water at only hand wash sink. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on cook line.

Basic - Working containers of food removed from original container not identified by common name. Multiple bags of food not labeled in upright freezer. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding At front counter- chicken quarters 124F, cut chicken mix 117F ( 9:30-1:38 ). Cold holding- drawers- shell eggs 49F, chicken 49F, beef 49F, pork 50F, ham 50F ( 9:30-1:15 ) recheck- shell eggs 48F, chicken 47F, beef 47F, pork 48F, ham 48F (1:15-1:50). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- drawers- shell eggs 49F, chicken 49F, beef 49F, pork 50F, ham 50F ( 9:30-1:15 ). All items moved to freezer to reduce temperatures, recheck- shell eggs 48F, chicken 47F, beef 47F, pork 48F, ham 48F (1:15-1:50). See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding At front counter- chicken quarters 124F, cut chicken mix 117F ( 9:30-1:38 ). See stop sale. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Bottles with chemical hanging off food shelf.

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with multiple buckets.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles with yellow chemical not labeled. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soIiled.

Basic - Employee eating in a food preparation or other restricted area. Cashier eating chips on line near hot holding food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse stored on food contact shelf near front counter. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Paint cans/ buckets stored on ground around dumpster. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in sugar.

Basic - Open dumpster lid. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Repeat Violation

Basic - Soiled dry wiping cloth in use in multiple areas through out kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Rice, pinto beans, sugar and multiple other spices stored in plastic bins not labeled.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook was eating some food and then started to wash dishes without washing hands first. Manager asked him to wash his hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 55°, shredded cheese 48°,salsa 48° held in upright reach in cooler less than 3 hrs. Cook stated the temperature in the cooler was 38° at 6:30 am. Cooks have been in and out several times during inspection. Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quaternary, but owner said they are temporarily using bleach to sanitize. Inspector provided a few chlorine strips. Corrected On-Site

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 - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.