El Toreo Mexican Restaurant

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

At the dish machine area, observed flying stick device above cleaned containers, employee removed. Corrected On-Site

Basic – Equipment in poor repair

Reach-in cooler at the cook line, doors in disrepair.

Basic – Ice bucket/shovel stored on floor between uses

At the server station, ice bucket on floor, manager moved. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

At the cook line, filters and hood with grease, and area with some dripping grease.

Basic – Single-service articles not stored inverted or protected from contamination

At the end of the cook line, to go containers not inverted, manager inverted. Corrected On-Site

Basic – Uncleanable knife block in use to store knives

At the bar area, manager removed and discarded the wood knife block. Corrected On-Site Repeat Violation

Basic – Wiping cloth sanitizing solution stored on the floor

At the server area, sanitizer solution stored on floor, manager moved. Corrected On-Site

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

At the server station, observed female employee cutting lemons for drinks with her bare hands, Inspector explained the correct way, employee stopped, washed her hands and use gloves. Corrected On-Site

High Priority – Raw animal food stored in same container as ready-to-eat food

At the end of the cook line, tortillas stored on top of raw shrimps, manager moved, stored properly and discarded the bottom tortillas. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

At the server station, female employee rinsed cutting board in sink.

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/nManager arrived during inspection.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Handwash sink at the walk-in cooler entrance and bar area, also handwash sink near water heater no soap, at the bar area no sign. Manager provided soap and paper towel. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

At the server station, sanitizer spray bottles not labeled, manager labeled. Corrected On-Site