La Nopalera Mexican Restaurant

Basic – Bowl or other container with no handle used to dispense food. Scooping chips Repeat Violation

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket torn, prep unit at 64f Warning

Basic – Drain cover(s) missing. In mop sink, mgr placed one Corrected On-Site

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 above prep area, mgr discarded it Corrected On-Site

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

Basic – Faucet/handle missing at plumbing fixture. Handle is broken in hand sink at bar

Basic – Hood filter missing from automatic fire suppression/exhaust system. 2 missing

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets Repeat Violation

Basic – Outer openings not protected with self-closing doors. Rear door

Basic – Water leaking from pipe and/or faucet/handle. Pipe in hand sink by cook line, employee fixed it Corrected On-Site Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Server area, employee discarded it Corrected On-Site Repeat Violation

Basic – Working containers of food removed from original container not identified by common name. White powder, bulk container, server area, employee write name on Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef them grabbed tomatoes, explained to him and he discarded tomato and washed hands 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. Employee scooping chops and her finger touched chips, employees placed finger under deli paper Corrected On-Site Warning

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating and cooking at the same time, explaining to him and he went to dining table, Corrected On-Site Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-64f cheese, raw beef, sour cream, cut lettuce, cut tomatoes, cooked birria in prep unit at cook line, employee wrote time, less than 4 hrs Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f quesadillas, cook line, no time, no procedure, wrote time on Corrective Action Taken Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jennifer Bermudez expired on January 2022

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine, around nozzles in soda machine Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Container in hand sink by ice bin, employee moved it Corrected On-Site

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 employees

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. One employee here for several years

Intermediate – Spray bottle containing toxic substance not labeled. Sanitizer by dining area, labeled Corrected On-Site