Mi Fondita Restaurant Corp

Basic – Current Hotel and Restaurant license not displayed. Emailed to operator the licensing paperless hand out

Basic – Dead roaches on premises. n17 dead roaches on floor in front counter area , 2 dead roaches inside reach in cooler in top section in the front counter area , 3 dead roaches on floor next to reach in freezer , 4 dead roaches on floor in kitchen Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit in refrigerator in front counter area

Basic – Worn, torn and/or soiled floors – floor covering in front counter area peeling from surface and is not smooth and easily cleanable

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. n-Manager entered the kitchen , handled food without washing handsn-Employee preparing food without washing hands

Reviewed importance of hand washing with operator

High Priority – Establishment operating with no potable running water

Water turned off at the establishment. Operator left to make payment

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.n- two flies in kitchen area Repeat Violation

High Priority – Roach activity present as evidenced by live roaches found. Two live roaches on floor under hand wash sink in front counter area Repeat Violation

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nraw chicken 55 F , milk 57 F in refrigerator in front counter area – no temperatures taken this day nnCooked eggs 89 F , cooked beans 110 F , cooked chicken 125 F at steam table in the front counter area – no temperatures taken this day

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n- raw chicken 55 F , milk 57 F in refrigerator in front counter area – no temperatures taken this day

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Cooked eggs 89 F , cooked beans 110 F , cooked chicken 125 F at steam table in the front counter area

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.

Intermediate – No probe thermometer provided to measure temperature of food products. – reviewed temperature monitoring with manager

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

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.

Intermediate – Spray bottle containing toxic substance not labeled in dishwashing and front counter areas