Quates Mexican Restaurant INC

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Approved source; food safe and unadulterated
  • High priority: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked beef, cooked ropa vieja date marked 9/4, cooked pork date marked 9/9. See stop sale.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in original stored above cooked plantains in chest freezer, operator reorganized
  • High priority: Raw animal food stored over unwashed produce. In walk in cooler raw chicken stored over unwashed vegetables. Operator moved the chicken to the bottom shelf.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. Observed inside chest freezer frozen chicken stored inside plastic thank you bags. Operator removed items from bags and placed frozen chicken inside a food grade pan
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test strips at time of inspection
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine tested at 0ppm chlorine. Hose for sanitizer not submerged in sanitizer. Operator pushed hose in, primed, retested at 100ppm chlorine
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside chest freezer prep area
• Chemicals and toxic substances
  • Intermediate: Spray bottle above 3 compartment sink containing purple toxic substance not labeled. Operator labeled degreaser.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Next unannounced
  • Intermediate: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Next unannounced
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. oven: cooked rice (120°F-130°F - Hot Holding) being held inside of oven with no temperature control.
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Intermediate: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 5 dead roaches in establishment
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 9 live roaches in establishment
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. cooked beef (47°F); cooked rice (49°F); refried beans (48°F); cooked white rice (48°F); raw chicken (47°F). Per operator items have been in unit overnight. Items not prepared or portioned today.
  • High priority: Food with mold-like growth. Cooked pork stored in walk in cooler with mold like growth. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. cooked beef (47°F); cooked rice (49°F); refried beans (48°F); cooked white rice (48°F); raw chicken (47°F). Per operator items have been in unit overnight. Items not prepared or portioned today. See Stop Sale
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. oven: cooked rice (120°F-130°F - Hot Holding) being held inside of oven with no temperature control. Operator states rice was reheated approximately 1.5 hours ago, operator reheated to 165°F and put in steam table
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink. Observed cook line employee wash hands at 3 compartment sink. Instructed employee to rewash hands at designated hand wash sink
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Cook line cutting board has cut marks and is no longer cleanable
  • Intermediate: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Probe thermometer provided on poor repair. Probe attached to handle by wire
• Food-contact surfaces clean and sanitized
  • Basic: Interior of microwave has accumulation of black substance/grease/food debris.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Multiple items stored in prep area hand wash sink. Operator removed
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 3 dead roach on ground in prep area next to kitchen area. Observed 1 dead roach in hand wash sink in prep area Observed 3 dead roaches on ground in walk in cooler. Observed 2 dead roaches on ground under storage rack in kitchen Observed approximately 10 dead roaches in control device located behind ansul tank on wall on cook line in kitchen Observed 1 dead roach on ground at front counter not in kitchen Observed 1 dead roach inside of 2 door stainless reach in cooler in kitchen. Observed 2 dead roaches inside of door frame/on hinge at 2 door stainless reach in cooler in kitchen. Observed approximately 5 dead roaches inside of control panel on top of dish machine
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach behind wall mounted internet router on wall in ware washing area. Observed approximately 3 live roaches inside of gasket of cook line flip top cooler on cook line in kitchen. Observed approximately 2 live roaches inside of control panel on top of dish machine in ware washing area. Observed 1 live roach on ground under three compartment sink in kitchen
  • High priority: Roach excrement and/or droppings present. Observed accumulation of roach excrement around wall mounted internet router on wall in ware washing area
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in prep/ware washing area
• Manager certification and employee training
  • Intermediate: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Steven Villatoro-Calito 3-6-19