Amigos Mexican & Spanish Rest

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and plates to prepare food for customer without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings in kitchen on dry storage area shelves/boxes. Approximately 50 rodent droppings in kitchen on floor in dry storage area. Approximately 3 rodent droppings in kitchen on floor in prep/dish machine area. Advised Operator to remove droppings, clean and sanitize areas. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked onions (94F - Hot Holding); cooked plantains (100F - Hot Holding). Operator stated onions cooked and plantains reheated prior to being held for less than 2 hours. Operator moved items to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Warning**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 100ppm. **Corrected On-Site** **Warning**

Basic - Visibly soiled dry wiping cloth in use on cutting board at cook line. Operator removed. **Corrected On-Site** **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. In Kitchen;Employee handled raw chicken then handled clean utensils without washing hands Advised employee who washed hands **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw chicken stored above raw beef Operator fixed **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster

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 poster

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (108F - Cooling 2:15pm). Operator stated rice cooling since 10:00am, stored in deep, covered pan, did not reach 70F within 2 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (108F - Cooling 2:15pm). Operator stated rice cooling since 10:00am, stored in deep, covered pan, did not reach 70F within 2 hours. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over sour cream. Operator moved sour cream to top shelf. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage on flip top cooler cutting board. Operator removed. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked plantains (121F - Hot Holding); cooked onions (126F - Hot Holding). Operator stated items prepared 30 minutes prior, held at room temperature until served. Advised Operator to reheat to 165F and properly hot hold at 135F or above. **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in kitchen on floor under triple sink. 1 rodent dropping in kitchen on floor in front of ice machine. 2 rodent droppings in kitchen on window sill behind clean dish storage rack. 1 rodent dropping on bar behind drink dispenser. 3 rodent droppings on sticky trap on floor in corner behind bar. 2 rodent droppings on floor behind bar. Advised Operator to remove droppings and clean/sanitize areas. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; plastic wrapped/portioned raw pork stored over uncovered pan of ready to eat cheese empanadas. Operator moved empanadas above raw pork. **Corrected On-Site** **Warning**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At dry storage area; plastic bucket designed/labeled for chemical use only used to store/in direct contact with rice. Advised Operator to use food grade storage container. **Warning**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At Triple Sink (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked rice, no date mark. Operator stated rice was prepared two days prior, applied appropriate date mark. **Corrected On-Site** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in dining room on floor next to door entering expo line. 4 rodent droppings on floor behind bar under liquor rails. 4 rodent droppings on floor under sliding glass door reach in cooler at expo line. 4 rodent droppings on floor at dry storage area. **Repeat Violation** **Admin Complaint**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed, rinse and placed to dry food storage containers without sanitizing. Employee set up triple sink to chlorine 100ppm, properly sanitized dishes. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical improperly stored. At expo line, glass cleaner stored on shelf with single service articles and over bottled water. Operator removed. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cookline,#1 flip top cooler cooked yuca (57F - Cold Holding); cooked spinach (55F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked pork (57F - Cold Holding) See stop sale. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At dry storage area; 50lb bag of rice chewed through with rodent droppings on and around bag. See Stop Sale. **Repeat Violation** **Admin Complaint**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings in kitchen dry storage area on top of bags of rice, boxes of corn starch, containers of sugar and boxes of single service articles. Approximately 50 rodent droppings in kitchen dry storage area on floor under shelves. Approximately 10 rodent droppings in kitchen on top of bag in box soda dispensing system. 5 rodent droppings in kitchen on prep table. 3 rodent droppings in kitchen prep area on top of boxes of rice. Approximately 20 rodent droppings in kitchen on floor under dish machine. 10 rodent droppings in kitchen on floor behind reach in freezer. 10 rodent droppings in kitchen on window sill behind clean dish storage shelves. Approximately 10 rodent droppings in kitchen under triple sink. Approximately 10 rodent droppings in kitchen under/behind ice machine. Approximately 10 rodent droppings on shelves under expo window. Approximately 100 rodent droppings behind bar on shelves with clean glasses/liquor bottles. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside oven at cookline, cooked rice (126F - Hot Holding); cooked beef (115F - Hot Holding); cooked chicken (117F - Hot Holding); cooked onions and peppers (77F - Hot Holding) Per operator, food prepared today 2 hours prior, held until served. Advised operator to reheat food to 165F for hot holding. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler #1, cooked yuca (57F - Cold Holding); cooked spinach (55F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked pork (57F - Cold Holding). Operator stated food been held overnight. See stop sale. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach in freezer, raw bacon in portioned wrapped paper, stored over portioned cooked pork. Advised operator to move raw below ready to eat food in freezer. At chest freezer raw fish not commercially packaged, stored over tortillas. **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and proceeded to prepare plates of cooked food without washing hands and changing gloves. Advised operator to educate employee on proper handwashing protocol. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of tomatoes **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked chicken, cooked beef, cooked beans no date mark, made 2 days prior. Advised operator to date mark food. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with visual mold like substance inside. Advised operator to clean and sanitize. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages in food prep area, over food storage areas in kitchen and expo line. Operator removed beverages. **Corrected On-Site** **Warning**

Basic - Food stored in a location that is exposed to splash/dust. At expo line, shelf above prepared uncovered salsa visually soiled with heavy dust buildup. Advised operator to cover salsa and clean shelf. **Warning**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Hands Clean and Properly Washed

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Approved Thawing Methods Used

Toilet Rooms Maintained

Lighting Adequate; Required Shields in Place

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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

High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with cleaned cup, jar at dishwashing area. Employee moved **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles...chlorine over ++++200 ppm. Employee delusion chlorine at 50 ppm. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing...several scrubs stored in handwashing sink by the dishwashing sink . Employee moved. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...not provided Chlorine test kit.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the dishwashing sink . Employee provided **Corrected On-Site**

Intermediate - No soap provided at handwash sink by the dishwashing sink . Employee provided **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...beef sauce, chicken sauce, cooked vegetables, tomato sauce , green salsa at walk in cooler . Employee date marked. **Corrected On-Site**

Basic - Floor tiles missing and/or in disrepair by the dishwashing sink.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....black beans 50°, black beans 45° in walk in cooler . Per Cook food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....3 live small flying insects underneath Dishmachine, 2 live fly ,flying around Dishwashing area. Employee killed them. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above cooked plantain in reach in cooler at kitchen. Employee properly stored food **Corrected On-Site** **Repeat Violation**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....black beans 50°, black beans 45° in walk in cooler . Per Cook food was cooked yesterday. ... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....red salsa 47°, yuca 47°,green salsa 48°, yellow sauce 48°, brown sauce 48° in produce walk in cooler being held more than four hours ( since yesterday) . **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....red salsa 47°, yuca 47°green salsa 48°, yellow sauce 48°, brown sauce 48° in produce walk in cooler being held more than four hours ( since yesterday) . Stop sale issue. Employee discarded food. **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing...storage scrubs in handwashing sink at dishwashing sink area .

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...all handwashing sink . Employee provided. **Corrected On-Site** **Repeat Violation**

Intermediate - No soap provided at handwash sink at dish washing sink area. Employee provided **Corrected On-Site** **Repeat Violation**

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 - Ceiling/ceiling tile shows damage or is in disrepair...throughout kitchen,Dishmachine , food prep area.

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

Basic - Wash/Rinse/Sanitizing solution not maintained clean.