MOLE CANTINA MEXICANA

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched their face than proceeded to handle clean utensils and equipment without washing their hands- educated operator - employee washed their hands. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grated paper towel in direct contact with herbs/ chopped greens- operator removed. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Glenda Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- cooked pork prepared two days ago not date marked- operator date marked. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee use a towel to kill fly then with the same towel that he grabbed proceeded to handle clean utensils Employee washed hands Corrected On-Site Warning

High Priority - Live, small flying insects found 1 live small flying insect flying around cook line. Operator killed and sanitized Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer . Raw shrimp over bread Operator moved bread Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line. Raw pork over cooked onions Operator removed Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef 8/16 Cooked chicken 8/16 Taco sauce 8/15 Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 6 lives roaches crawling on back door frame on back of the kitchen. Doors leads to the outside. Operator killed . Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in Salsa verde 68F cold holding , crema 58F cold holding , cheese 58F cold holding per operator product stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in Salsa verde 68F cold holding , crema 58F cold holding , cheese 58F cold holding per operator product stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Overstocked on steam table. Cooked beef 120F hot holding per operator product stored for 2 hours. Operator moved to reheat to 165F++ Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. WD40 stored above a case of avocados on prep area. Operator removed Corrected On-Site Warning

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/ Thomas Nunez. 6/23/26 expired Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork sauce not date marked. Per operator product prepared 30 hours ago. Operator dated marked Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. Warning

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. Observed employee touch cell phone then handle several pans of cooked food; no hand wash. Employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies flying around in bar area; 1 landing on hose for soda. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of acid in spray bottle. Advised operator to label. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Steak thawed at room temperature. Warning

Basic - Various stored food not covered in walk in cooler. Warning

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar: Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint - From follow-up inspection 2024-11-14: Technician is actively working on dishwasher at bar. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies flying around at bar area. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-14: Approximately 3 flies flying around at bar area. 1 fly flying around in kitchen. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. 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 2024-11-14: Operator ordered booklets for training by Florida Restaurant and Lodging Association as evidenced by receipt. Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar: Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handle clean dishes; no hand wash. Dishwasher washed hands. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher clean pan at triple sink then places on clean drying rack but did not sanitize. Dishwasher placed pan in dishwasher to clean and sanitize. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies flying around at bar area. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams and mussels. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked beans (45F - Cold Holding); house made marinara (44F - Cold Holding); beef soup (53F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked beans (45F - Cold Holding); house made marinara (44F - Cold Holding); beef soup (53F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on grill: cooked peppers (83F - Hot Holding); cooked green onions (102F - Hot Holding) Both roasted 1 hour prior, as per operator. Operator placed to reheat to 165F. Corrective Action Taken Warning

Intermediate - No tag on/for original container of raw, in-shell clams and mussels. See stop sale. Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

High Priority - - From initial inspection : Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Warning Priority: High Priority - From follow-up inspection 2024-03-15: At walk in cooler: red salsa (48F - cooling); green salsa (46F - cooling); cooked pork (48F cooling) As per operator, items prepared last night and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Admin Complaint

High Priority - - From initial inspection : Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. Admin Complaint Priority: High Priority - From follow-up inspection 2024-03-15: 1 live, small flying insect flying around in dining area. Approximately 3 live, small flying insects flying around on expo line. Operator killed 2 of the live, small flying insects . Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Warning Priority: High Priority - From follow-up inspection 2024-03-15: At walk in cooler: raw pork (48F - Cold Holding); cooked chicken (cold holding 48F); habanero sauce (46F cold holding) Items stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: red salsa (48F - cooling); green salsa (46F - cooling); cooked pork (48F cooling) As per operator, items prepared last night and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Admin Complaint

High Priority - - From initial inspection : Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Warning Priority: High Priority - From follow-up inspection 2024-03-15: At walk in cooler: raw pork (48F - Cold Holding); cooked chicken (cold holding 48F); habanero sauce (46F cold holding) Items stored overnight. Not prepped or portioned today. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning Priority: Intermediate - From follow-up inspection 2024-03-15: Same. Time Extended

High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Warning Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. Admin Complaint Priority: High Priority

High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12/01/23. Admin Complaint Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Warning Priority: High Priority

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cooler drawers along cookline: cooked chicken (44F at 4:05; 49F at 5:13pm- Cooling); cooked pork (46F at 4:05; 48F at 5:13pm- Cooling) As per operator, cooling since approximately 11:30am. At current rate of cooling, items will not cool to 41F within a total of 6 hours. Operator moved items to walk in cooler to quick chill. At expo line, on prep table: pico de gallo (52F at 3:40; 52F at 4:30pm- Cooling) As per operator cooling since 20 mins. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored double panned on ice bath. At expo line, on prep table: green salsa (51F at 3:40; 54F at 4:32- Cooling) As per operator, cooling since 3 hours. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Item stored double panned on ice bath. Operator placed properly into ice bath. Corrective Action Taken Warning Priority: Intermediate

Intermediate - Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning Priority: Intermediate

Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Observed, pots stored outside the back of kitchen on rack. Advised operator to clean, sanitize and store inside. Warning Priority: Basic

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating in the cook line, put on new gloves and engaged in food preparation without hand-washing first. Employee washed hands. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects landing on prep table in the cook line located in the back of the kitchen. Observed 2 flying insects landing on top the microwave in the cook line located in the kitchen. Observed 5 flying insects landing on the counter at the bar located in the dining room area. Observed one flying insect landing on a covered container of pico de Gallo in the cook line located in the kitchen. Observed two flying insects landing on the tomato slicer and 1 flying insect landing on a clean plate on the prep table located in the kitchen. Operator washed, rinsed and sanitized tomato slicer, and plate. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs stored above a container of cooked beans in the walk in cooler. Operator stored properly. Observed non commercially packaged raw pork stored above tamales-leaves in the upright reach in cooler in the back of the kitchen. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella cheese (45°F - Cold Holding) per operator product held less than four hours in the flip top unit in the cook line. Per operator product haven't been prep or portion today. Oper moved product to the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed several utensils stored inside hand washing sink in the back of the kitchen. Operator removed utensils. Corrected On-Site Warning

Intermediate - Nonservice animals in the food establishment or on premises. Observed non service dog in the dining room-patio. Advised operator to let the owners know about it. Dog and owners left premises. Corrected On-Site Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided employees training by an unapproved provider. Employees training by ServSafe-National Restaurant Association. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed two Employees eating in a food preparation area in the cook line in the kitchen. Employees decided to discard food. Employees washed hands. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cellphone stored in the cook line. Operator removed. Observed personal jacket and backpack stored in the storage shelving unit in the back of the kitchen. Operator stored properly. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimps thawing in standing water in the cook line. Operator moved product to walk in cooler. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnished with bare hands cheese and chopped cilantro right on top of cooked beef dish ready to serve to guess . Operator discarded dish. Operator educated staff on proper hand washing procedures plus wearing gloves when touching ready to eat food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above a container with cooked chicken inside tall reach in cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50°F - Cold Holding); vegetables stock (46°F - Cold Holding); cooked pork (46°F - Cold Holding); cooked rice (46°F - Cold Holding)mole (46°F cold holding)inside walk-in cooler. Per operator all products stored for approximately 3 hours. Per operator walk-in cooler door left open for floor cleaning for approximately 45 minutes. Per operator products not prepared or portioned today. Operator iced down walk-in cooler with multiple containers with ice. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed server washing metal pan inside hand washing sink on front side expo. Operator educated staff on proper use of hand washing sink. 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. Observed several containers with shrimp ceviche not labeled stored inside reach in cooler #1 on front counter expo. Per operator product prepared two days ago. Operator date marked product. Corrected On-Site