La Nopalera Mexican Restaurant

Basic – Accumulation of debris inside warewashing machine

And exterior too

Basic – Bowl or other container with no handle used to dispense food

On green sauce, employee removed it Corrected On-Site Repeat Violation

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open drink by cook line, employee discarded it Corrected On-Site Repeat Violation

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Scooping chips

Basic – Employee with no hair restraint while engaging in food preparation

Cook cooking Repeat Violation

Basic – Equipment in poor repair

Gasket torn in prep cooler

Basic – Ice scoop handle in contact with ice

Employee moved it, bar ice bin Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board

At bar

Basic – No handwashing sign provided at a hand sink used by food employees

Hand sink by cook line

Basic – Outer openings not protected with self-closing doors

Rear door Repeat Violation

Basic – Raw fruits/vegetables not washed prior to preparation

Employee cutting onions without washing them first, explained to him

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic – Water leaking from pipe and/or faucet/handle

Pipe in hand sink at cook line Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Dining area, discarded Corrected On-Site Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

Bulk container on shelf, employee wrote salt and sugar 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. nScooping chips fast and chips are touching her fingers, she got gloves Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shelled eggs on shelf above sauce, employee rearranged Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

For quesadillas, employee write time on Corrective Action Taken

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves

Scooping chips,

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Ice machine and around nozzles in drink machine Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Dumping ice in hand sink at bar Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products.

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

New employee Repeat Violation

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

New employee here 3 months Repeat Violation Admin Complaint

Intermediate – Spray bottle containing toxic substance not labeled

Dining area, sanitizer per mgr, labeled Corrected On-Site Repeat Violation