CRAZY BURRITO AUTHENTIC MEXICAN GRILL IV INC

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. Emailed operator form HR 5030-104

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance in ice machine. Operator cleaned and sanitized ice machine during inspection. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelves in kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal pizza stored above produce for customers in reach in cooler in back prep area. Operator moved pizzas to proper location. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Operator had employee remove watch. Corrected On-Site

Basic - Equipment in poor repair. Door of reach in cooler on cook line in disrepair.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of deep fried on cook line. Operator moved tongs. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler has rust pitted.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink set up with quaternary sanitizer testing at 500+ PPM. The employee diluted the chemical with water. Quaternary is now testing at 200 PPM. Corrected On-Site

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. Emailed person in charge DBPR Clean-Up of Vomiting and Diarrheal Events form during the inspection. The establishment carries chlorine onsite. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler and near hot holding steam wells on cook line.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink across from three compartment sink.

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

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler and near hot holding steam wells on cook line.

Basic - Faucet/handle missing at plumbing fixture. Hand sink on cook line missing cold water handle.

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand wash sink. Operator removed the pan from the hand wash sink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees involved in food preparation not wearing hair restraints. Discussed the importance of wearing hair restraints

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on wire shelf with food. Operator removed cell phone Corrected On-Site

Basic - Food stored on floor. Buckets containinf dried peppers stored on the floor under prep table. Discussed the need to store all food a minimum of 6" off the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 48F cold hold, operator discarded by choice

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored in box with disposable cups. Operator removed stainless steel cleaner. No contamination observed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle containing food removed from its original container not labeled with common name.

High Priority - Nonfood-grade bags used in direct contact with food. Cilantro stored in black garbage bag after washing, cilantro wrapped in paper towel. Discussed with operator the need to use materials approved for food contact for food storage.

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. Information provided to operator via email. Discussed with operator

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. Information and hand out provided to operator via email

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on cook line 85F. Discussed the need to use water that is a minimum temperature of 135F to store in use utensils. Operator removed utensils from standing water.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pinto beans cooked yesterday placed in reach in cooler in deep pan over night. 46F on the inner edge 56F inner area of container. See stop sale

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. Operator touched the top of shredded cheese with bare hands in make table. Discussed the importance of not having bare hand contact with ready to eat foods.

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored above unwashed produce discussed proper food storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pinto beans cooked yesterday placed in reach in cooler in deep pan over night. 46F on the inner edge 56F inner area of container. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes stored in foam bowl above the rim of the make table56F. Discussed with operator the need to hold all cold foods below 41F, tomatoes have been out less than 4 hours. Operator placed tomatoes in cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with clean glasses

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse wiping cloth Discussed the need to use hand was sink for hand washing only

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 - Wet wiping cloth not stored in sanitizing solution between uses. Cook line wet wiping cloth on counter.

High Priority - Nonfood-grade bags used in direct contact with food. Cooked shrimp stored in grocery bag in lower half of prep table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board behind front counter stained

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand wash sink behind front counter Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Partially eaten plate of food on grill top behind counter.

High Priority - Toxic substance/chemical improperly stored. Lysol spray stored next to napkins Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have a quaternary ammonium test kit.

Basic - Employee with no hair restraint while engaging in food preparation. Discussed the importance of wearing a hair restraint when involved in food prep