Filos Fiesta

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed container in walk-in-cooler and reach in cooler multiple packets of carnitas in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance **Warning** - From follow-up inspection 2023-12-07: Conducted site visit and the manager that was handling the HAACP application left the organization and passes it along to a new manager. Inspector provided contact information in DBPR to begin process **Time Extended**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed container in walk-in-cooler and reach in cooler multiple packets of carnitas in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance **Warning**

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed container in walk-in-cooler and reach in cooler multiple packets of carnitas in reduced oxygen package with a date label of more than 30 days prior to the inspection. Establishment does not have an approved HACCP plan or variance **Warning**

Intermediate - Nonservice animals in the food establishment or on premises. Observed non service dog inside the establishment next to its owner while owner ate lunch,.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's outside bathroom.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve cover not inverted by front counter. Manager inverted covers **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly in the kitchen by the 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut leafy greens on the front line in between the heated flat top and the hot wells. The cut leafy greens were discarded by choice of management, and replaced. There was a bed of ice underneath. Time as a public health control is being considered. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. The redundant vacuum breaker was removed from the end of the spout and placed on the non chemical side of the splitter. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. Observed an accumulation of water under the ice machine. Engineers were asked to adjust/tighten the pvc pipes. **Corrective Action Taken**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a can of Ensure stored on the top shelf of the back line reach-in cooler. This was discarded. **Corrected On-Site**

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. Observed raw beef stored over prepped green salsa in the walk-in freezer. The beef was moved below. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked corn on a prep table in the kitchen, 121F. This was placed vented in the walk-in freezer. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut leafy greens at the beginning of the serving line, at the hot well station, 49F. The cut leafy greens were discarded and the plant food was placed away from there in an ice bath. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the back side of the can opener blade with dried food debris. ALSO, the dicer has dried food debris on the blade. Both were moved to dish. **Corrective Action Taken**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed 1 original certificate, others were a copy.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on the Starbucks machine, dried splash up behind the liquid dispenser.

Basic - Food stored on floor. Observed bulk oil on the floor in the office. These were placed on a shelf. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed a container lacking a handle to scoop cubed chicken. The container was removed. **Corrected On-Site**