MI CARRETA RESTAURANT AND BAKERY

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 50ppm discussed with manager to add more chlorine.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes with soap and water only employee was adding chlorine to three compartment sink at time of inspection. Corrective Action Taken

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over cut lettuce. Management removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over uncooked potatoes in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese baked desserts at 65F held overnight in service line bakery unit. Guava cheese danish baked 65F same location.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line Cold holding : raw beef 47F raw chicken 47F cut employee added ice underneath pans. 2nd temp all to 43F Cheese baked desserts at 65F held overnight in service line bakery unit. Guava cheese danish baked 65F same location. See stop sale discussed time as public health with manager. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cooks line tested to 200 ppm chlorine. Discussed with management to add more water. Retested to 100 ppm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink.

Intermediate - Handwash sink used for purposes other than handwashing. Stored plastic container inside hand washing sink by ware washing area.

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.

Intermediate - No soap provided at handwash sink. At multiple hand washing sinks.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For bakery front line

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For eggs. Printed consumer advisory and posted on wall Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of tomatoes over cooked rice walk in cooler.