AMIGOS MEXICAN & SPANISH REST

Violations (8)

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef while placing to cook then handled clean utensils, clean dishes and unwrapped single service takeout containers to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef while placing to cook then handled clean utensils, clean dishes and unwrapped single service takeout containers to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single use gloves preparing food then touched hand washing sink knob to fill container with water then continued preparing food wearing same single use gloves. Operator advised employee who then washed hands and changed gloves.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single use gloves preparing food then touched hand washing sink knob to fill container with water then continued preparing food wearing same single use gloves. Operator advised employee who then washed hands and changed gloves. **Corrected On-Site**

  High Priority

• 01B-01-4Critical

  Dented/rusted cans present. 1 #10 size can of tomatoes dented through seam. 1 #10 size can of peppers dented through seam. See stop sale.

  High Priority - Dented/rusted cans present. 1 #10 size can of tomatoes dented through seam. 1 #10 size can of peppers dented through seam. See stop sale.

  High Priority

• 53A-05-6Corrected on site

  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/ 6 employees present and engaged in food preparation/handling, no certified food service manager present. Certified food service manager arrived during inspection.

  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/ 6 employees present and engaged in food preparation/handling, no certified food service manager present. Certified food service manager arrived during inspection. **Corrected On-Site**

  Intermediate

• 08B-38-4Corrected on site

  Food stored on floor. At walk-in cooler; bag of unwashed carrots stored on floor. Operator moved to shelf.

  Basic - Food stored on floor. At walk-in cooler; bag of unwashed carrots stored on floor. Operator moved to shelf. **Corrected On-Site**

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels. **Corrected On-Site**

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line flip top(s); cut tomato (48F - Ambient Cooling 11:35/48F 12:05). Operator stated tomato cut at 9am, cooling in overfilled pan on make top , at this rate will not reach 41F within 4 hours, moved to reach in portion of cooler to facilitate faster cooling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line flip top(s); cut tomato (48F - Ambient Cooling 11:35/48F 12:05). Operator stated tomato cut at 9am, cooling in overfilled pan on make top , at this rate will not reach 41F within 4 hours, moved to reach in portion of cooler to facilitate faster cooling. **Corrective Action Taken**

  Intermediate

• 31A-11-4Corrected on site

  Hand wash sink on cook line used for filling containers with water (purposes other than handwashing). Operator discussed with employee who then got water from triple sink.

  Intermediate - Hand wash sink on cook line used for filling containers with water (purposes other than handwashing). Operator discussed with employee who then got water from triple sink. **Corrected On-Site**

  Intermediate