These are the most recent restaurant inspection reports in Sumter County-from October 18th to October 23rd-submitted by the state safety and health inspector.
The Florida Department of Commerce and Professional Regulation described the inspection report as a "snapshot" of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections performed on any given day may not represent the overall long-term status of the enterprise.
Please note that some recent follow-up inspections may not be included here.
Los Tres Magueyes Mexican Restaurant Company
344-346 Shopping Center Doctor, Wildwood
A total of seven violations, three of which are high priority violations:
-High priority-2 Live flies, food storage. Eliminate flies from the dry storage room. Call the supervisor.
- High priority-employees touch bare body parts, then engage in handling clean equipment or utensils, and touch objects without washing their hands. The dishwasher and his mobile phone operator educate employees about washing hands properly.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. 12:40 pm Cut lettuce and pile it on the cook line (66°F-refrigerate) The lettuce is moved to the cooler for rapid cooling. ; 1:15 Cut lettuce 45 (cooling) **On-site correction**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Oven handle on the oven
- Intermediate-Hand washing sink used for purposes other than hand washing. Illustrate water cup and garden hose. The operator removed the drinking cup garden hose. **Corrective actions have been taken** **Repeated violations**
- Basic-equipment and utensils are not properly air-dried-wet nesting. Drinking tumbler wet nested in the server station. The operator cleans the drum again and allows it to air dry. **Corrective actions have been taken** **Repeated violations**
- Basic-Black substances/grease/food residues have accumulated inside the oven and inside the microwave.
A total of seven violations, three of which are high priority violations:
- High priority-The chlorine disinfectant does not reach the appropriate minimum strength for manual dishwashing. Do not use equipment/appliances that have not been properly disinfected. At 0ppm. Manager is fixed at 50ppm. **On-site corrections**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. In the cooler opposite the Bologna grill (49°F-refrigerated); the cheese (48°F-refrigerated) manager moves the items to a different cooler for cooling. **Corrective Actions Taken**
- High priority-Wipe cloth disinfectant solution exceeds the maximum concentration allowed. Disinfectant tanks with a chlorine content of more than 200 ppm. Manager is fixed at 50ppm. **On-site corrections**
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. Bologna, sausages, and milk are not dated. Train operators on date marking requirements.
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public.
- Basic-The floor is not kept smooth and durable. **Repeat violations**
- Basic-Unneeded items/unused equipment in the premises. Ice machines, coolers and other equipment outside the premises. **Repeat violations**
There are three violations in total, two of which are high priority violations:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Add raw beef with milk and put it in the cooler on the opposite side of the fryer. The manager moved to a different cooler. **On-site corrections** **Repeated violations**
- High priority-Wipe cloth disinfectant solution exceeds the maximum concentration allowed. >200ppm chlorine. The employee took the disinfection bucket to replace it. **Corrective Actions Taken**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The cutting board of the salad cooler is stained.
There were a total of four violations, one of which was a high priority violation:
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. Dishwasher 00ppm The operator puts a new bucket of disinfectant at the dishwasher station. **On-site corrections**
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags.
- Intermediate-There are currently no certified food service managers on duty, and there are four or more employees engaged in food preparation/handling. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- Basic-Non-food contact surfaces soiled by grease and dust. The top of the microwave oven and the top of the cheese dispenser.
There were a total of four violations, one of which was a high priority violation:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. 1:00 pm Garlic and oil (66°F) The operator puts garlic and oil in an ice bath. Hello,; 2:00 pm garlic and oil (44°F-refrigerated) field correction ** ** field correction**
- Intermediate-Employees cannot use the sink at any time. The pasta drain pan is placed in the sink. The operator removes the lower pan and cleans the sink. **On-site corrections**
- Basic-Black substances/grease/food residues have accumulated inside. Black substances/grease/food residues have accumulated inside the microwave oven.
- Basic-Time/temperature control of safe food that has been thawed improperly. There was no tap water in the sink, and the operation started to defrost the chickens with tap water. **On-site corrections**
There are a total of 3 violations, of which 1 is a high priority violation:
- High priority-Operate with expired hotel and restaurant department licenses. The operator bought a new license **Correct the scene**
- Intermediate-Employees cannot use the sink at any time. Disinfectant bucket stored in the sink in the washroom. The operator cleans the sink. **On-site corrections**
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The operator fills the paper towel dispenser. **On-site corrections**
There are a total of 3 violations, of which 1 is a high priority violation:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw eggs with milk and coffee are placed in the cooler in front of the counter. The manager was removed. **On-site corrections**
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. There is dust on the ceiling and cobwebs in the storage room.
- Basic-The recessed corner molding at the floor/wall connection is missing. Go through the entrance door to the storage room. The floor was cracked by the mop sink.
There were a total of five violations and no high-priority violations.
- Intermediate-Hand washing sink used for purposes other than hand washing. The employee puts the dirty utensils in the hand trough. The manager was removed. **Correct the scene** **Warning**
- Intermediate-Managers or persons in charge who lack food manager certification. Joe Brand is an operator and has no food manager certification and no other agency certification. **warn**
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **warn**
- Intermediate-Spray bottles containing unmarked toxic substances. **warn**
- Basic-A food working container that has not been identified by a common name taken out of the original container. Unlabeled bulk sugar bins. **warn**
There were a total of five violations and no high-priority violations.
- Basic-The ceiling vent is soiled by accumulated food residue, grease, dust, or mold-like substances. **Repeat violations**
- Basic-The equipment is poorly maintained. The pizza oven cooler is in the form of a shim within reach.
- Basic-The outer door has a gap at the threshold that opens to the outside. There is a gap under the kitchen exit door.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Walk into the cool shelf. **Repeat violations**
- Basic-The standing water in the bottom of the cooler in front of the front counter.
There were a total of 3 violations and no high-priority violations.
- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. The pizza oven turns off the hot water on hand. The manager turned on the hot water, but the water temperature only reached 81°F. **Corrective Actions Taken**
- Basic-The taps of the three sinks are leaking.
- Basic-The quaternary ammonium compound disinfectant for the wipes does not reach the appropriate minimum strength. At 100 ppm. The manager added more disinfectant. Recheck 200ppm. **On-site corrections**
There were two violations in total, and there were no high-priority violations.
- Basic-Non-food contact surfaces soiled by food residue, dirt and dust. The top of the coke machine. The sides of the juicer are fried hot to keep the top of the table.
- Basic-The storage method of the wet mop does not allow the mop to dry out. Store the wet mop properly. The operator moves the mop to the wall and lets it dry.
There were two violations in total, and there were no high-priority violations.
- Basic-The employee beverage container on the food preparation table has the beverage removed. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Straight through the top of the soda machine on the soda machine.
There were two violations in total, and there were no high-priority violations.
- Basic-Food is not stored at least 6 inches from the floor. A box of cheese sticks on the floor is placed in the freezer.
- Basic-Dirty building components, accessories or fixtures. Floor drain under the three-compartment sink.
Meets the standard; the previous problem is corrected.
There were two violations in total, and there were no high-priority violations.
- Basic--From the first inspection: Basic-The floor is dirty/debris accumulation. The back plate and the floor behind the preparation room and kitchen equipment are dirty. **Warning**-From the follow-up inspection on October 21, 2021: **Time extension**
- Basic--From the initial inspection: Basic-Walk-in cooler shelf with rusty surface. **Warning**-From the follow-up inspection on October 21, 2021: **Time extension**
One violation, no high-priority violations.
- Basic-Fat and food residues have accumulated inside the oven.
5806 Seven Mile Drive, Suite 101, Wildwood
One violation, no high-priority violations.
- Basic-The carbon dioxide/helium tank is not sufficiently secured.
27 N Maryland Ave, Center Hill
Meets the standard; the previous problem is corrected.