EL PASO 2

Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (54F - Cooling); cooked ground beef mix (53F - Cooling); house salsa (55F - Cooling); chicken soup (55F - Cooling). Per employee all items prepared on 10-11 and in unit overnight. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, sour cream (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); cooked chicken (52F -Cold Holding); refried beans (53F - Cold Holding); cooked plantains (52F - Cold Holding); cooked beef (52F - Cold Holding); raw whole fish (51F - Cold Holding); raw fish filets (51F - Cold Holding); raw steak (51F - Cold Holding); raw burgers (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 3) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (54F - Ambient Cold Holding). Per employee eggs in cooler more than 24 hours. 4) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house salsa (52F - Cooling). Per employee prepared on 10-11 and in unit overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (54F - Cooling); cooked ground beef mix (53F - Cooling); house salsa (55F - Cooling); chicken soup (55F - Cooling). Per employee all items prepared on 10-11 and in unit overnight. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, sour cream (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); cooked chicken (52F -Cold Holding); refried beans (53F - Cold Holding); cooked plantains (52F - Cold Holding); cooked beef (52F - Cold Holding); raw whole fish (51F - Cold Holding); raw fish filets (51F - Cold Holding); raw steak (51F - Cold Holding); raw burgers (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 3) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (54F - Ambient Cold Holding). Per employee eggs in cooler more than 24 hours. 4) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house salsa (52F - Cooling). Per employee prepared on 10-11 and in unit overnight. **Repeat Violation** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, sour cream (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); cooked chicken (52F -Cold Holding); refried beans (53F - Cold Holding); cooked plantains (52F - Cold Holding); cooked beef (52F - Cold Holding); raw whole fish (51F - Cold Holding); raw fish filets (51F - Cold Holding); raw steak (51F - Cold Holding); raw burgers (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, sour cream (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); cooked chicken (52F -Cold Holding); refried beans (53F - Cold Holding); cooked plantains (52F - Cold Holding); cooked beef (52F - Cold Holding); raw whole fish (51F - Cold Holding); raw fish filets (51F - Cold Holding); raw steak (51F - Cold Holding); raw burgers (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. See stop sale. **Warning**

High Priority

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house salsa (52F - Cooling). Per employee prepared on 10-11 and in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house salsa (52F - Cooling). Per employee prepared on 10-11 and in unit overnight. See stop sale. **Warning**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (54F - Cooling); cooked ground beef mix (53F - Cooling); cooked beef (55F - Cooling); chicken soup (55F - Cooling). Per employee all items prepared on 10-11 and in unit overnight. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (54F - Cooling); cooked ground beef mix (53F - Cooling); cooked beef (55F - Cooling); chicken soup (55F - Cooling). Per employee all items prepared on 10-11 and in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority

Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee failed to wash for adequate amount of time when washing at triple sink. Reviewed proper procedures and employee correctly washed hands going forward.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee failed to wash for adequate amount of time when washing at triple sink. Reviewed proper procedures and employee correctly washed hands going forward. **Corrected On-Site** **Warning**

High Priority

Nonfood-grade bags used in direct contact with food. In walk in cooler and reach in freezer by server glassfront cooler, unwrapped tilapia filets stored directly in standard to go plastic bags. Employee removed and placed in proper containers.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler and reach in freezer by server glassfront cooler, unwrapped tilapia filets stored directly in standard to go plastic bags. Employee removed and placed in proper containers. **Corrected On-Site** **Warning**

High Priority

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer by server glassfront cooler, non commercially wrapped raw steaks above bag of raw fish filets. Employee moved steaks to bottom of freezer.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer by server glassfront cooler, non commercially wrapped raw steaks above bag of raw fish filets. Employee moved steaks to bottom of freezer. **Corrected On-Site** **Warning**

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (54F - Ambient Cold Holding). Per employee eggs in cooler more than 24 hours. See stop sale.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (54F - Ambient Cold Holding). Per employee eggs in cooler more than 24 hours. See stop sale. **Warning**

High Priority

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In server glassfront cooler, open gallon of milk missing date mark. Per employee opened on 10-10. Employee added date mark.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In server glassfront cooler, open gallon of milk missing date mark. Per employee opened on 10-10. Employee added date mark. **Corrected On-Site** **Warning**

Intermediate

Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with soap water at triple sink while inspector using hand sink. Reviewed with employee to only use hand sink when washing hands. Employee did so going forward.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with soap water at triple sink while inspector using hand sink. Reviewed with employee to only use hand sink when washing hands. Employee did so going forward. **Corrected On-Site** **Warning**

Intermediate

Handwash sink not accessible for employee use at all times. Clean pots in hand sink by cookline. Employee removed.

Intermediate - Handwash sink not accessible for employee use at all times. Clean pots in hand sink by cookline. Employee removed. **Corrected On-Site** **Warning**

Intermediate

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. All training certificates expired in March 2026.

Intermediate - 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. All training certificates expired in March 2026. **Warning**

Intermediate

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on shelf above back prep table not inverted. Employee properly inverted all.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on shelf above back prep table not inverted. Employee properly inverted all. **Corrected On-Site** **Warning**

Basic

Spray bottle containing toxic substance not labeled. Unknown substances in 2 spray bottles hanging by triple sink. Employee labeled as degreaser and general cleaner.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in 2 spray bottles hanging by triple sink. Employee labeled as degreaser and general cleaner. **Corrected On-Site** **Warning**

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to clean plates beside fliptop unit. Employee removed beverage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to clean plates beside fliptop unit. Employee removed beverage. **Warning**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on top plate at end of cookline. Employee removed keys and sent plate to dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on top plate at end of cookline. Employee removed keys and sent plate to dish machine. **Corrected On-Site** **Warning**

Basic

Equipment in poor repair. Gaskets on fliptop lower cooler doors damaged.

Basic - Equipment in poor repair. Gaskets on fliptop lower cooler doors damaged. **Warning**

Basic

In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop unit and steam well at cookline. Employee removed knife to dish machine to be washed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop unit and steam well at cookline. Employee removed knife to dish machine to be washed. **Corrected On-Site** **Repeat Violation** **Warning**

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave beside fliptop unit soiled with food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave beside fliptop unit soiled with food debris. **Warning**

Basic

Wall soiled with accumulated grease, food debris, and/or dust. 1) Wall between triple sink and prep table and hand sink soiled. 2) Wall to right of walk in cooler door soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1) Wall between triple sink and prep table and hand sink soiled. 2) Wall to right of walk in cooler door soiled. **Warning**

Basic

Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths under cutting board in prep area and on counter beside cook line. Employee removed cloths.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths under cutting board in prep area and on counter beside cook line. Employee removed cloths. **Corrected On-Site** **Warning**

Basic