5855 Southeast 5th Street,
Ocala,
34472
Florida,
United States
Closure Date: 12/04/2023
Violations:
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. A male employee at the cook line wearing gloves touched his face and multiple dirty surfaces and continued working with food and cleaning containers, The Inspector instructed him to stop and wash his hands. **Corrective Action Taken**
- High Priority - Nonfood-grade bags used in direct contact with food. In the walk-in cooler, observed corn tortillas in direct contact with thank-you bags. **Repeat Violation** **Admin Complaint**
- High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler, observed raw chicken stored above vegetables. **Repeat Violation** **Admin Complaint**
- High Priority - Sewage/wastewater backing up through floor drains. At the cook line, observed two-floor drains backing up when sinks are running, per employee issues with plumbing started in the morning. Also objectionable odors at the kitchen area. **Warning**
- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed at room temperature, Chiles at 86F, per employee Chiles were cooked at 11:00 am, and temperature was taken at 3:18 pm. Stop sale.
- High Priority - Time/temperature control for safe food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, observed beef 53F, beans 50F and 47F, carnitas 51F, red sauce 50F, and raw chicken 50F, per the employee in charge walk-in cooler its is in constant use with the door left open. The manager placed ice bags and moved some items to the freezer. Ambient air temperature of 46F **Corrective Action Taken** **Warning**
- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed at room temperature, Chiles at 86F, per employee Chiles were cooked at 11:00 am, and temperature was taken at 3:18 pm. Stop sale.
Source: Florida Department of Health
