Salsas Mexican Restaurant

Basic – Bathroom facility not clean

Employee bathroom inside kitchen by ware washing area.

Basic – Garbage on the ground and/or pad around dumpster

Inside and around dumpster enclosure has a build up of garbage

Also build up of grease around grease receptacles and enclosure.

Basic – Objectionable odors in bathroom or other areas of the establishment

In men's bathroom

By floor drain in bar area

Around dish machine in back of kitchen.

Basic – Plumbing system in disrepair

Piping under hand wash station in corner of server area has been disconnected.

Basic – Wood food-contact surface not properly sealed

Unsealed wood pallets throughout kitchen area and in walk in cooler.

Basic – Working containers of food removed from original container not identified by common name

Multiple containers of seasoning under table next to cook line.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Approximately 2 live flying insects at bar area

Approximately 2 live flying insects in kitchen around cook line and server area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Diced tomatoes(48F – Cold Holding) in small reach in cooler under service window in server area, per manager tomato's had been placed in cooler several hours prior, tomato's placed in walk in freezer, retemp at 36F

chicken fingers (49F – Cold Holding) in bottom of reach in cooler on cook line, per employee chicken was set out to thaw a couple of hours ago then placed back in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale

raw shrimp (78F – Cooling after 3 hours, retemp after 1.5 hours 58F) in reach in cooler drawer under grill on cook line, per employee shrimp was prepared approximately 3 hours before temperature check, then placed in walk in freezer, temperature check after 1.5 hours at 58F.

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours

raw shrimp (78F – Cooling after 3 hours, retemp after 1.5 hours 58F) in reach in cooler drawer under grill on cook line, per employee shrimp was prepared approximately 3 hours before temperature check, then placed in walk in freezer, temperature check after 1.5 hours at 58F. 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

white rice (125F – Hot Holding) in oven that had been turned off on cook line, per employee rice was made several hours ago, rice placed in working oven to reheat. Corrective Action Taken

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/nJuan Hernandez, expired 1/30/2023, National Registry

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nOn site manager, Cielo Orellana

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash station in corner of server area blocked with small table. Repeat Violation

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

At hand wash station at bar area. Repeat Violation

Intermediate – No soap provided at handwash sink

At hand wash station in corner of server area. Repeat Violation