- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaged in food prep with no gloves on and wipe his hands several times on a towel at his waist while preparing food. **Warning** Open callback 8/6/14: Observed kitchen with no orders at time of callback and not performing any food preparation.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed queso at wait station at 103°F and unit turned off. Operator turned unit back on. **Warning** Open callback 8/6/14: Observed queso at 129°F.
|
08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Drain cover(s) missing. Observed at all floor drains in the kitchen area. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Observed employee seated and eating at prep table within kitchen. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed at bar. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometer needed in reach in cooler at wait station where observed salsa held and at cold hold unit next to steam table where observed lettuce, tomatoes and sour cream held. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Observed container of salt on shelf in kitchen unlabeled and sugar at wait station unlabeled. **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaged in food prep with no gloves on and wipe his hands several times on a towel at his waist while preparing food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing what appeared to be a burrito with bare hands, no gloves. Observed employee wipe hands several times on a towel at his waist and then re engage in food prep. Observed meal placed in convection oven to melt cheese and observed food temperature at 124°F. Observed operator stated they have run out of gloves and are expecting a delivery today. This violation must be addressed by August 5, 2014. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed queso at wait station at 103°F and unit turned off. Operator turned unit back on. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed around interior ice chute. **Warning**
|
08/04/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed drink cup used as scoop in ice machine. Observed no handle plastic containers used as scoops within closed containers of uncooked rice and beans in dry storage. Observed drink cup with no handle used as scoop within closed container of granulated sugar at wait station. **Corrected On-Site**
- Basic - Drain cover(s) missing. Observed floor drain covers missing in kitchen area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in white refrigerator in kitchen. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink cup in chest freezer on top of establishment food. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw bacon stored over produce in walk-in cooler.
- Basic - Soda gun holster with accumulated slime/debris. Observed at bar. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Observed pan of roasted peppers for chile rellenos uncovered in chest freezer.
- Basic - Working containers of food removed from original container not identified by common name. Observed container of granulated sugar removed from original packaging and not labeled as to its contents.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed house made salsa held at wait station at 55°F. Observed salsa is left out during peak service. Observed salsa moved to a cooler. By end of inspection, observed salsa back on counter at wait station and at 60°F.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored over ready to eat salsas and sauces in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored over raw beef in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed along the back wall of ice machine interior.
- Intermediate - Soda gun soiled. Observed at bar. **Corrected On-Site**
|
4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed tortillas stored in "thank you/to-go bags" on main service table located mid-kitchen. Also observed peppers and various other food products stored in to-go bags in large chest freezer in kitchen. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use hand to rake grated cheese off of cutting board onto plate for immediate service with no gloves on. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Observed on side walls and interior of ice machine door but especially on interior back wall of ice machine. **Warning**
|
1/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed no handle customer drink cup used as scoop in ice machine. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed tortillas stored in "thank you/to-go bags" on main service table located mid-kitchen. Also observed peppers and various other food products stored in to-go bags in large chest freezer in kitchen. **Warning**
- Basic - Stored food not covered in chest freezer. Observed wings unwrapped/removed from plastic wrap in large chest freezer in kitchen. **Corrected On-Site** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed grated cheese in kitchen at 62° and out less than 4 hours. Cheese was placed in cold hold prep unit and by end of inspection about an hour later, was observed at 54°. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use hand to rake grated cheese off of cutting board onto plate for immediate service with no gloves on. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored above raw beef products in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Observed on side walls and interior of ice machine door but especially on interior back wall of ice machine. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handwash sink missing in kitchen area. Owner stated it was recently broken and plumber is here today to replace/repair. Establishment has handwash sink located at bar that they have been instructed to use until kitchen handwash sink is repaired. This violation must be corrected January 15, 2013. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. Owner could not locate employee files at time of inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by January 15, 2013. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed refried beans in large, deep plastic container with lid on top. Container was sitting on shelf underneath prep table at mid-kitchen. Owner stated beans were finished about 10 minutes prior to inspection, about 1:45. At just before 2pm, beans were observed at 139°. At 2:45pm, refried beans were observed at 125°. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed pink reddish substance in unlabeled bottle on shelf underneath prep table in kitchen. **Corrected On-Site** **Warning**
|
11/15/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In container of rice in back dry storage area. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cold hold prep station.
- Basic - Equipment in poor repair. Cold hold prep unit has standing water in interior bottom that is dripping out into catch tray on the floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tortillas stored in to-go bags. 3/18/13 **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam plates and metal single serve pans above hot bar in kitchen. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese next to hot bar at 62° out less than 1 hour per kitchen employee. Employee moved cheese to cold hold prep unit and at end of inspection cheese was at 56°. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In kitchen. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Red substance on shelf under table near reach in cooler in kitchen.
|
7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Behind bar. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store tortillas.
- High Priority - Vacuum breaker missing at hose bibb. On hot water heater.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Cutting board(s) stained/soiled. On cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. VARIOUS AREAS
- Critical - No conspicuously located thermometer in holding unit.
- Observed hole in wall. DINING ROOM
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE - BEANS - CHICKEN.
|
10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
|
3/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Drain cover(s) missing. VARIOUS AREAS
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food being cooled by nonapproved method. CHEESE SAUCE IN LARGE PAN COVERED Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Observed large area of standing water in parking lot.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. VARIOUS COOLERS
|
12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/31/2011 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees at bar.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime on soda dispensing gun.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed uncovered food in holding unit/dry storage area; ice bin at bar has soda hose hanging in ice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Enchiladas held at room temperature and cheese in crock pot held at 115 F.
|
3/29/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Stuffed pepper in make table.
- Critical. No conspicuously located thermometer in make table reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server handling chips with bare hands. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzle at bar.
- Critical. Observed gray water backing up through floor drains of establishment by walk in cooler and by mop sink. Plumber already contacted.
- Critical. Observed small flying insects in side station.
- Observed hole in wall behind clean equipment rack.
- Critical. Observed extension cord in use for non-temporary period; side station. For reporting purposes only.
|
8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese held at room temperature for garnish. Must use or discard within 4 hours.
- Critical. No conspicuously located thermometer in walk in cooler.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Pegboard by walk in coolers not removable to allow access to wall for cleaning.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted walk in cooler shelves.
- Cleaned and sanitized utensils not properly stored. Ice scoop stored on top of ice machine.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Large gap at threshold of rear kitchen door. Repeat Violation.
- Critical. Portable fire extinguisher missing from designated location; by ice machine. For reporting purposes only.
- No Heimlich maneuver sign posted.
- Critical. Employee training provided by unapproved provider. List does not provide name of company used.
|
3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
|
1/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Plumbing installed and maintained
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Critical. Toxic items labeled and used properly
- Critical. Exiting system - adequate, good repair
- Critical. Employee training validation
|
11/17/2009 | Routine - Food | Warning Issued |
| No report available. | 6/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Warning Issued |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Old Mexico Mexican Restaurant, 2241 S Byron Butler Pkwy, Perry, FL »