Merkado 31

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.

Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Buildup of food debris/soil residue on equipment door handles. All equipment handles.

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Entire kitchen.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic – Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Operator placed all clean and dirty plates and containers into the dishwasher. Corrective Action Taken

Basic – Clean utensils or equipment stored in dirty drawer or rack.

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. Observed the flip top reach in coolers in the kitchen not working properly, ambient temperature 59-69F.

Basic – Dead roaches on premises. Observed 1 dead roach in the floor by the hand washing sink in the kitchen and 2 dead roaches by the ice machine.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen area: cell phone and speaker/radio stored shelf above the seafood reach in cooler.

Basic – Employee with no hair restraint while engaging in food preparation. Kitchen: employee cutting peppers without hair restraint.

Basic – Equipment in poor repair. Walk in cooler door not closing properly. Walk in freezer missing door handle.

Basic – Floor soiled/has accumulation of debris. Walk in cooler, walk in freezer, grease buildup by the cook line and equipment, underneath the prep tables.and all drains.

Basic – Floor tiles missing and/or in disrepair. Kitchen, in front of the walk in cooler.

Basic – Food stored in a location that is exposed to splash/dust. Walk in cooler: bucket with purple corn juice (chicha) stored on the floor underneath boxes of marinated chicken. Observed liquid from the marinated chicken dripping into the hole on top of the container. Operator discarded.

Basic – Hole in or other damage to wall. Throughout the kitchen.

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By the cook line.

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed knife between equipment in the front counter. Operator removed. Corrected On-Site

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

Basic – Interior and exterior doors walk in cooler and walk in freezer in disrepair/has exposed insulation.

Basic – Interior of oven and microwaves have accumulation of black substance/grease/food debris.

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the 3 reach in coolers and walk in cooler.

Basic – Observed 3 Reach-in cooler interior and shelves with accumulation of soiled debris, also observed cook line pull out drawers reach in cooler under the grill with heavy soil.

Basic – Observed equipment and utensils not properly air-dried – wet nesting.

Basic – Observed in-use tongs stored on oven door handle between uses.

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

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler with dust and by the cook line.

Basic – Wet mop not stored in a manner to allow the mop to dry

Observed wet mop stored on the floor by the walk in cooler.

High Priority – Container of medicine improperly stored. Shelf in front of the ware wash area: omega vitamins and liquid chloriform stored on a rack ne rot to seasonings. Corrected On-Site

High Priority – Food placed in soiled container/equipment. Prep table in the kitchen: sweet potatoes, potatoes, and onions stored inside soiled containers.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen, 8+live small flying insects landing on unpeeled onions and potatoes, 2 live flies resting on the wall above the mop sink.

High Priority – Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling up the wall above the hand washing sink in the kitchen, 1 live roach crawling on the floor underneath the prep table nearby the hand washing sink, pull-out drawers underneath burner/grill: 15+ live roaches crawling inside and outside drawers, 1 live roach resting on the floor by the ice machine, and 1 live roach crawling on the wall above the three compartment sink into a hole.

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (77F – Ambient Temperature) stored outside by the service window. For more than 4 hours as per operator.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: bucket with purple corn juice (chicha) stored on the floor underneath boxes of marinated chicken. Observed liquid from the marinated chicken dripping into the hole on top of the container. Operator discarded.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy cream (80F – Cold Holding); stored on top of the reach in cooler for more than 4 hours, as per operator

Observed inside the walk in cooler, cream cheese (45F – Cold Holding); cooked chicken (46F – Cold Holding); mashed potatoes (46F – Cold Holding); cooked pasta thick noodles (47F – Cold Holding); as per operator, stores inside the walk in cooler overnight.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (80F – Cold Holding) stored on top of the reach in cooler by the service window more than 4 hours

nAlso observed cheese (55F – Cold Holding); cooked rice (46F – Cold Holding) stored in the reach in cooler by the service window. chicken salad (59F – Cold Holding); diced tomatoes (52F – Cold Holding); crab salad (68F – Cold Holding); tuna salad (67F – Cold Holding); cooked noodles (50F – Cold Holding); in the reach in cooler by the three compartment sink. As per operator took out 3 hours before the inspection started. Advised to put the items in the walk in freezer. nnObserved inside the walk in cooler, cream cheese (45F – Cold Holding); cooked chicken (46F – Cold Holding); mashed potatoes (46F – Cold Holding); cooked pasta thick noodles (47F – Cold Holding); as per operator, stores inside the walk in cooler overnight. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Igloo cooler stored by the service window: cooked chicken (127F – Hot Holding). As per operator. Cooked less than 2 hours. Operator placed in the oven, reheated over 165F.

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. 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/nnPrometric: Ursula Demontreuil, expired 5/8/23;

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener bolted to the prep table with heavy soil of grease.

Intermediate – Handwash sink not accessible for employee use at all times. Bar area: container with pulp stoppered inside the sink. Corrected On-Site

Intermediate – Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Igloo cooler stored by the service window: cooked chicken (127F – Hot Holding). Discussed with operator to keep cooked food stored inside the oven or on the cook line with the temperature of 135F or higher.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Both hand wash sink. 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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Luis, Marcelino, Angelica, Aquiles, Heriberto and Carmen hired more than 60 days with no employee training.

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. Corrective Action Taken