EL PASO MEXICAN RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on phone in kitchen then proceeded to touch clean dishes. Coached employee on proper hand washing procedures.

High Priority - Nonfood-grade bags used in direct contact with food. Beef in grocery bags in walk in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Employee removed shell eggs from over unwashed produce in walk in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Employee removed glass cleaner next to dishes in ware washing area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards on cook line stained with food debris. Can opener blade soiled.

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/ Manager came during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to walk in cooler. 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. Employee marked chicken and beef in walk in cooler held for 24 hours per operator. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed cup on reach in cooler cutting board on cook line. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cellphone from dry storage shelves with condiments and seasonings. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed to cooks with no hairnet.

Basic - Floor soiled/has accumulation of debris. Employee cleaned beef blood off floor of the walk in cooler. Corrected On-Site

Basic - Food stored on floor. Employee removed boxes of oil on floor of cook line. Employee replaced green onions from floor in walk in cooler. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Underneath cutting board on prep table.

Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee tested sanitizer bucket at server station at 0ppm. Employee remade bucket and retested at 100ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Employee labeled all bulk containers of rice,beans,sugar and flour in prep area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fries in cooler. Operator immediately removed. ( corrected on site) Raw shell eggs over greens in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steamwell 114-122F hot holding. Less than 4hrs per operator. Advised to reheat to 165F for tempersture recivery. Corrective Action Taken

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef made 2pm 9/14 no date or label. Operator immediately labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice and bread crumbs. Operator immediately removed Corrected On-Site

Basic - Ceiling tile missing. At end if cook line

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator immediately removed Corrected On-Site

Basic - Equipment in poor repair. Gaskets in prep cooler

Basic - Floor area(s) covered with standing water. Behind fryer

Basic - Food not stored at least 6 inches off of the floor. -Boxed oil , buckets of chili, bucket of condensed milk , on floor in kitchen. Operator immediately removed (corrected on site) container of veggies on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of both ovens - can opener ( operstor removed to be cleaned ( corrective action taken) - coke nozzle at bar operator immediately cleaned ( corrected on site)

Basic - Light not functioning. Under hood system

Basic - No handwashing sign provided at a hand sink used by food employees. In womens bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers - interior rim of chest freezer - lid to blender( operator removed to be clean( corrective action taken ) - top of dishwasher

Basic - Screen in door torn/in poor repair

Basic - Screening is not 16-mesh to the inch. Back door.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat onions in prep cooler. Operator immediately removed Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish in walk in cooler. Operator corrected. Corrected On-Site - From follow-up inspection 2025-03-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler per operator more than 24 hours. - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above storage closet by ice machine. - From follow-up inspection 2025-03-13: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked cactus on shelf in walk in cooler - From follow-up inspection 2024-11-14: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beans (51F - Cold Holding); pork (51F - Cold Holding); shrimp amuse (53F - Cold Holding); beef (45F - Cold Holding); . In walk in cooler from yesterday - From follow-up inspection 2024-11-14: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (112F - Hot Holding); mixed vegetables (109F - Hot Holding);. In steam table less than 4 hours. Manager placed on the stove to get hot. Corrective Action Taken Repeat Violation - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole around pipes over fryer - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones above make table on the cook line. Manager removed items. Corrected On-Site - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook. Added hair net. Corrected On-Site - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No wash sink setup. Manager educated staff and asked to setup sink. Corrective Action Taken - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladle on handle of stove. Staffed removed utensils. Corrected On-Site - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk in cooler. - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with snickers on them on the cook line. Staff washed vegetables. Corrected On-Site - From follow-up inspection 2024-11-14: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mixed vegetables (127F). Held above hot holding unit. Manager placed inside of steam table. Less than 4 hours in steam table. Corrective Action Taken - From follow-up inspection 2024-06-14: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table with food placed to cool? - From follow-up inspection 2024-06-14: Time Extended

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 form employees signed. Corrected On-Site

Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Women's bathroom.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in seasoning. Staff removed. Corrected On-Site

Basic - Ceiling tile missing. In storage room

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Pot of cooked corn on the floor on cook line. Staff picked it up. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in uncooked rice. Manager removed. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado on cookline. Staff cleaned Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One unisex restroom missing closure.