CON SABOR MEXICANO RESTAURANT LLC

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. PIC Campo Elias Fulla no CFM or Food Handler Training Warning - From follow-up inspection 2023-09-14: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-14: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-14: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, pinto beans and chicken. Operator was able to determine the prep date and dated accordingly Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloth left on cook line. Discussed the need to store the wiping cloths in sanitizer between uses

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed the importance of labeling any food removed from its original container with common name.

High Priority - Toxic substance/chemical improperly stored. Bleach stored next to clean dishes. Operator moved bleach to chemical shelf Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked bagged meat.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil not labeled. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25ppm. Manager fixed to 50ppm and re washed dishes. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals next to clean pots. Manager moved to chemical storage shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine sanitizer. Manager began to fix bucket to proper ppm. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance, degreased, not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's bathroom 89°F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse over single service items by register area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket.