Lola’s Mexican Restaurant, Corp

Intermediate – 02B-02-5 Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully ncooked prior to service

Reference: 3-603.11(A)(B)(C) FC: (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under Paragraph 3-801.11(C), nif an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being nprocessed to eliminate pathogens, either ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform nconsumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in Paragraphs (B) and n(C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) nDisclosure shall include: (1) A description of the animal-derived foods, such as 'oysters on the half shell (raw oysters),' 'raw-egg Caesar nsalad,' and 'hamburgers (can be cooked to order)', or (2) Identification of the animal-derived foods by asterisking them to a footnote that states nthe items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking nthe animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available nupon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have ncertain medical conditions

Priority: Intermediate

Basic – 06-01-5 Observed: Time/temperature control for safety food thawed in an improper manner. Observed chicken in pans in the sink sitting in nstanding water. nPriority: Basic

Intermediate – 11-26-1 Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about ntheir health and activities related to foodborne illnesses. WarningnPriority: Intermediate

Basic – 16-46-4 Observed: Old labels stuck to food containers after cleaning. Clean dish racknPriority: Basic

Intermediate – 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board , can opener blade

Priority: Intermediate

Basic – 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in freezer interiornPriority: Basic

Basic – 24-05-4 Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucked placed upright nCorrected On-SitenPriority: Basic

Intermediate – 31A-09-4 Observed: Handwash sink not accessible for employee use at all times. Bowl placed in the sinknPriority: Intermediate

Basic – 36-12-4 Observed: Floors not constructed to be easily cleanable. Throughout the kitchennPriority: Basic

Basic – 40-06-5 Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service nitems. Book bag hanging on the clean dish rack Corrected On-SitenPriority: Basic

High Priority – 41-10-4 Observed: Toxic substance/chemical improperly stored. Two bottles of unknown chemicals hanging on the clean dish rack Corrected nOn-SitenPriority: High Priority

Intermediate – 53A-01-7 Observed: Manager or person in charge lacking proof of food manager certification. WarningnPriority: Intermediate

Intermediate – 53A-08-4 Observed: No list of certified food service managers available at the establishment

Priority: Intermediate

Intermediate – 53B-01-5 Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety nmaterial, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. WarningnPriority: Intermediate