Mi Veracruz Mexican Restaurant

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 napkins, front counter p, employee discarded it Corrected On-Site

Basic – Equipment in poor repair

Gasket torn in upright cooler

Basic – Food stored on floor

Chips in container on floor, owner placed it on shelf, water bottles in store side Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

On chips and on ice

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

By cook line

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Door on cabinet for spices, cook line are Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Prep unit Repeat Violation

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed onions and cilantro on shelf above cooked foods in upright cooler

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

Pipe in hand sink by cook line and also triples sink

Basic – Wet wiping cloth not stored in sanitizing solution between uses. nOn prep table, discarded by mgr Corrected On-Site

Basic – Wood no food-contact surface not properly sealed

Wood in sheds

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employees washing dishes then grabbed clean dishes, explained and she washed hands Corrective Action Taken

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw shrimp then scooped rice, explained to him and he washed hands Corrected On-Site

High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee leaving them for 10 seconds, explaining to her

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

Tilapia for raw ceviche, owner called provider, he gave him a letter Corrected On-Site

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

Raw fish on shelf above cut veggies, in reach in cooler

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. n126f beans, employee reheated them to 165f Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Faucet outside by shed Repeat Violation Admin Complaint

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions

Employee washing dishes

Intermediate – Handwash sink not accessible for employee use at all times. Big tray on it, employee moved it. Hand sink by triple sink Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Filling up container with water!hand sink by cook line,

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Quat

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Employee restroom, owner placed some 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

For employee here since April and new employee at front counter

Intermediate – No soap provided at handwash sink

Hand sink by dish machine and in employee restroom, employee placed one Corrected On-Site

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 since April, one expired in 10/05/2023