Cielo Azul Cocina Mexicana

Food Received at Proper Temperature

Supervisor/Person in Charge Present

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Warewashing Facilities Maintained and Used

Washing Fruits and Vegetables

Wiping Cloths Properly Used and Stored

Equipment, Food and Non-Food Contact Surfaces Approved

Approved Thawing Methods Used

Sewage and Wastewater Properly Disposed

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **Warning** - From follow-up inspection 2024-08-08: Operator needs more time to update. **Time Extended** - From follow-up inspection 2024-08-13: Operator needs time to update. **Time Extended** - From follow-up inspection 2024-08-15: At this callback observed no disclosure for shellfish on these listed items. **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. Person in charge unable to provide proof of training for any employee during inspection. **Warning** - From follow-up inspection 2024-08-08: Person in charge needs more time to obtain. **Time Extended** - From follow-up inspection 2024-08-13: Operator needs more time to obtain. **Time Extended** - From follow-up inspection 2024-08-15: At this callback observed no proof of employee training. **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet. **Warning** - From follow-up inspection 2024-08-08: Observed no flying insects at mop sink. Observed 5 flying insects at front bar left hand corner cabinet near drain. **Admin Complaint** - From follow-up inspection 2024-08-13: None observed. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **Warning** - From follow-up inspection 2024-08-08: Operator needs more time to update. **Time Extended** - From follow-up inspection 2024-08-13: Operator needs time to update. **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. Person in charge unable to provide proof of training for any employee during inspection. **Warning** - From follow-up inspection 2024-08-08: Person in charge needs more time to obtain. **Time Extended** - From follow-up inspection 2024-08-13: Operator needs more time to obtain. **Time Extended**

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 140F during inspection. Person in charge will set up triple sink until unit can be serviced. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-08: Operator needs more time to repair. Not In use during inspection. **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet. **Warning** - From follow-up inspection 2024-08-08: Observed no flying insects at mop sink. Observed 5 flying insects at front bar left hand corner cabinet near drain. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In small two drawer lowboy, raw beef and chorizo stored in pans above prepped vegetables. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-08: No change, person in charge corrected during inspection. **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fries and plantains at 66-75F. Person in charge cooked. At left sided small fliptop sour cream at 51F. Ambient temperature of unit 51F. Person in charge states has had lid open. Person in charge began icing items down. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-08: At cooktop fries at 51F. In fliptop sour cream, sour cream, cheese, pico, chipotle cream at 47-63F. Items in unit overnight per person in charge. See stop sale. Person in charge discarded fries. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **Warning** - From follow-up inspection 2024-08-08: Operator needs more time to update. **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. Person in charge unable to provide proof of training for any employee during inspection. **Warning** - From follow-up inspection 2024-08-08: Person in charge needs more time to obtain. **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fries and plantains at 66-75F. Person in charge cooked. At left sided small fliptop sour cream at 51F. Ambient temperature of unit 51F. Person in charge states has had lid open. Person in charge began icing items down. **Corrective Action Taken** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta in walk in cooler dated 7/28.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet. **Warning**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 140F during inspection. Person in charge will set up triple sink until unit can be serviced. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Observed employee pick up items dropped on floor with gloved hands, then handle clean dishware to pan beans. Person in charge spoke to employee who removed gloves and washed hands. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In small two drawer lowboy, raw beef and chorizo stored in pans above prepped vegetables. **Repeat Violation** **Admin Complaint**

High Priority - Nonfood-grade bags used in direct contact with food. Tuna stored indirect contact with to go style bag in walk in freezer.

High Priority - Medicine not labeled properly. Medicine stored on shelf above prep area in kitchen. Person in charge moved to appropriate location.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from non chemical side of splitter at mop sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in hot holding unit at 123F. Person in charge added to cookline to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment is not keeping oyster tags, verbiage on tags say required to keep for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked in bar by trash can. Person in charge moved. **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **Warning**

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 on duty with no CFM present.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test dishmachine. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several hand wash sinks in kitchen missing paper towels. Hand wash sink at server line and in bar missing hand soap.

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. Person in charge unable to provide proof of training for any employee during inspection. **Warning**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves raw oysters, no oyster advisory posted at time of inspection. Person in charge provided and operator posted during inspection. **Corrected On-Site** **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and soup made over the weekend per person in charge with no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach per person in charge unlabeled. Person in charge labeled appropriately. **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed sticky trap stored on shelf over clean dishware full of dead insects.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating with personal plate of food stored on pan of food at prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored with food items on dry storage shelving in kitchen. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in kitchen wet nesting. **Repeat Violation**

Basic - Food-contact surface not smooth and easily cleanable. Lava bowls with no lining in use during inspection. Not smooth and easily cleanable.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and edge of cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink in standing water. Person in charge turned on water. **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in kitchen testing at 152F. Dishmachine in bar testing at 144F. Person in charge set up triple sink with Quaternary Ammonium at 150ppm and will utilize until serviced. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-08: At callback, both dish machines in use, no triple sink sanitizer set up. Kitchen dishmachine at 132F. Dishmachine at bar at 141F. Person in charge agreed to set up and use triple sink until unit can be serviced. **Admin Complaint** - From follow-up inspection 2024-01-16: At time of inspection dishmachine in kitchen testing at 162F. Dishmachine at bar testing at 134F. In use during inspection with no triple sink for sanitizing set up. Person in charge states part ordered to fix bar dishmachine. Agreed to utilize dishmachine in kitchen until fixed. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in kitchen testing at 152F. Dishmachine in bar testing at 144F. Person in charge set up triple sink with Quaternary Ammonium at 150ppm and will utilize until serviced. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-08: At callback, both dish machines in use, no triple sink sanitizer set up. Kitchen dishmachine at 132F. Dishmachine at bar at 141F. Person in charge agreed to set up and use triple sink until unit can be serviced. **Admin Complaint**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in kitchen testing at 152F. Dishmachine in bar testing at 144F. Person in charge set up triple sink with Quaternary Ammonium at 150ppm and will utilize until serviced. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over prepped bell peppers. Also in reach in cooler raw bacon stored over shrimp mix. Person in charge moved to appropriate location. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at steam table at 126F. Person in charge discarded. **Corrective Action Taken**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut lettuce in large covered plastic container at 66F, at 64F 45mins later. Person in charge added ice to lettuce during inspection. Spoke about utilizing different container. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing tomatoes in hand wash sink. Spoke to employee who removed and washed in prep sink. **Corrective Action Taken**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Both dishmachines are high temperature, person in charge has no way to measure.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels dispenser in kitchen by dishmachine not dispensing.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves raw oysters, no oyster consumer advisory. Provided during inspection, person in charge posted. **Corrected On-Site**

Intermediate - Records/documents for required employee training do not contain all of the required information. Training records missing date taken, person in charge states was completed in May, filled out during inspection. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with chemicals unlabeled in kitchen. Person in charge began labeling. **Corrective Action Taken**

Basic - Food stored on floor. Cases of food stored on floor in walk in cooler. Person in charge raised. Also, corn in walk in cooler, shrimp in walk in freezer uncovered. Person in charge covered. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and pans at clean dish area wet nesting. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items on shelving with food. Person in charge removed. **Corrected On-Site**

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bag used to store cooked Tortillas on cooks line, manager properly stored tortillas **Corrected On-Site**

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. No written procedures provided, emailed operator vomiting and diarrheal clean up procedures

Intermediate - Handwash sink not accessible for employee use at all times. Ice scoop stored in hand wash sink near cooks line, hand wash sink blocked in prep/dry storage area. Manager corrected **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to kitchen, manager provided paper towels during inspection **Corrected On-Site**

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. No proof provided, emailed operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on reach in cooler Drawer gasket, employee cleaned gasket **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on Oven door handle, employee moved tongs **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between flip top coolers on cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf across from triple sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above prep table, manager discarded drink **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on white cutting boards

Basic - Bowl or other container with no handle used to dispense food. Small white bowl used to scoop cooked rice, manager removed bowl **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. - From follow-up inspection 2023-04-17: At callback no change. Operator has vacuum breaker on order. **Time Extended**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink was not installed according to plans. Spoke with plan review(Mike) to have hand wash sink changed on plans to wall across the way next to hot food bar. **Warning**