Pico De Gallo Mexican Restaurant, 226 W Alfred St, Tavares, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line reach-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flautas 52, salsa 53, carnitas 54 lettuce 52, tomato 54 on cook line less than 4 hours. Corrective action: operator placed items on ice or moved to walk in cooler for temperature recovery.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Across from 3 compartment sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer provided by DBPR. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In wait station.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler on cook line.
- Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles by computer.
|
08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle provided to scoop sugar. **Corrected On-Site**
- Basic - Dead roaches on premises. One on floor in Dry storage area. One on floor near handsink. **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Wood surface not properly sealed. Under microwave, near window in kitchen, at utensil holding bins in wait station.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Double door storage cooler, 44-46 F; advised.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. cut tomatoes, washed greens, 44-46 F;
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken, beef, 126-128 F; corrective action taken: product will be reheated and held closed to heat lamp.
- Intermediate - Employee used handwash sink in wait station as an ice dump sink.
- Intermediate - Hot water at handwash sinks does not reach 100 degrees Fahrenheit.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Double door storage cooler.
|
12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
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