LA FONDA MEXICAN KITCHEN

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front make coolerbeef (51F - Cold Holding); raw chicken (46F - Cold Holding) - From follow-up inspection 2023-08-25: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored over clean utensils on the line - From follow-up inspection 2023-08-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2023-08-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong date label on shredded chicken, carnitas - From follow-up inspection 2023-08-25: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured - From follow-up inspection 2023-08-25: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Expired license on display - From follow-up inspection 2023-08-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -handle to the chip drawer is broken -fry baskets damaged -gasket ripped on the make cooler in the kitchen -white refrigerator not operating -broken blade on the chopper - From follow-up inspection 2023-08-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has a trash can collecting water - From follow-up inspection 2023-08-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hot sauce bottles on the expo table -wire shelf over the open make cooler soiled -missing fan gaurd in the walk-in cooler - From follow-up inspection 2023-08-25: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed straw berries at the front make cooler - From follow-up inspection 2023-08-25: Time Extended

Basic - - From initial inspection : Basic - Recycling bin has been filled with trash - From follow-up inspection 2023-08-25: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2023-08-25: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded chicken from prior day (58 F); cheese from prior day (52F - Cold Holding); salsa sauce heated from prior day (55F - Cold Holding); items stored in a deep hotel pan

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Beer glasses in the white refrigerator have a black mold like substance

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked ground beef stored in a container labled as 2/27/23 operator steps it was made Tuesday

High Priority - Toxic substance/chemical improperly stored.in one rack fly spray, cleaner and clean glasses

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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Opercooling in a deep full hotel pan

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Carbon dioxide/helium tanks not adequately secured. At the soda bag in box area 6 tanks not secured

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in the kitchen are not smooth and cleanable

Basic - Equipment in poor repair. Gasket to the make cooler is ripped

Basic - Hole in or other damage to wall.at the mop sink faucet the FRP is pealing from the wall

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White frigidaire freezer is iced up at the bottom no food is stored here ambient temperature In the walk in cooler ice build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up under the flat top grill Grease build up behind the fryer Exterior of the "towel" warmer is dirty top and door

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados prepped without washing

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Container of medicine improperly stored. Cough medicine stored over clean glasses

High Priority - Dented/rusted cans present. See stop sale. Del sol tomatillos , damaged can

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer blades are not clean -can opener blade

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/ 5 employee working with no manager on duty Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Condensation or other drainage not disposed of according to law. In the walk in cooler water is collected in a bucket from the condenser

Basic - Equipment in poor repair. Gasket ripped make cooler -dish washer not operating

Basic - Floor area(s) covered with standing water. At the front cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor covered with ice

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. . Kitchen floor is worn

High Priority - Dented/rusted cans present. See stop sale.1 can of tomatillo damage on the rim , 1 can of chipotle deep dent

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/ 4 employees engaged in food service 2 wait staff 2 kitchen staff with no food service certified manager present

Basic - Equipment in poor repair. Frigidaire refrigerator in the stock room not in service

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer , floors have a ice build up

Basic - Stored food not covered. Chicken base in prep lid missing , employee replaced Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. A black mold like substance is present on the wall at the 3 compartment sink, Mold build up in the mop sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the bucket.

High Priority - Dishmachine is not operating properly currently the machine is down

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler salsa 49°

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink splitter

Intermediate - No probe thermometer provided to measure temperature of food products. Unable to locate thermometer

Basic - Unnecessary items/unused equipment on the premises. Old equipment freezer, make cooler and kegerator all present and not working

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor sealer is worn, kitchen floor needs to be resealed

Marked exit/path to marked exit blocked. For reporting purposes only. In the dinning room a table has been placed in front of the exit door