El Jalisco Milton

High Priority - 08A-02-6 Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upon inspection, observed open case of raw burger patties stored over open case of churros in walk-in freezer. Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Priority: High Priority

Basic - 08B-17-4 Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection, observed cases of unwashed lemons and limes stored over containers of shredded lettuce and sliced peppers and onions. Reference: 3-302.11(A)(8) FC: (A) Food shall be protected from cross contamination by: (8) Separating fruits and vegetables, before they are washed as specified under Section 3-302.15 from ready-to-eat food. Priority: Basic

High Priority - 12A-09-4 Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Upon inspection, observed employee handle raw chorizo and not change gloves before engaging in other food handling tasks. Reference: 3-304.15(A) FC: (A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Priority: High Priority

Intermediate - 53A-05-6 Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/ food-lodging/food-manager/. Upon inspection, observed no certified food manager present and more than 4 employees engaged in food preparation. Reference: 61C-4.023(1) FAC: (1) Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. When four or more employees, at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. Priority: Intermediat

Intermediate - 53B-02-5 Observed: 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. Upon inspection, observed some employees hired over 60 days with no proof of employee training. Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate