Molcajetes Mexican Restaurant

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. One of the doors of the Reach in cooler next to the cook top does not close properly due to disrepair of the gasket.

Covered waste receptacle not provided in women's bathroom used by guests and employees.

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones directly on the meat slicer. Operator removed cellphones from slicer.

Food stored on floor. Observed a container of cooked tomatillos stored on the floor, operator removed tomatillos off of the floor.

Ice scoop handle in contact with ice in the ice machine at the bar.

Stored food not covered. Observed raw chicken in the stand alone freezer not protected.

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes and not sanitizing at the handwashing sink in the bar area.

Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw ground beef and raw chicken over ready to eat cooked vegetables in reach in freezer not commercially packaged.

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 degrees Fahrenheit. In the reach in cooler next to the cook top, shredded cheese (57F - Cold Holding); diced tomato (54F - Cold Holding); semi soft cheese (50F); chopped lettuce (50F - Cold Holding); chopped lettuce (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (47F - Cold Holding). Operator stated foods were prepped and placed in cooler 5 hours prior to the inspection.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler next to the cook top, shredded cheese (57F - Cold Holding); diced tomato (54F - Cold Holding); semi soft cheese (50F); chopped lettuce (50F - Cold Holding); chopped lettuce (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (47F - Cold Holding). Operator stated foods were prepped and placed in cooler 5 hours prior to the inspection.

Handwash sink not accessible for employee use at all times. Observed kitchen utensils blocking The handwashing sink next to the three compartment sink. Boxes of beer and hung clothing blocking access to the handwashing sink in bar area near the wall. Operator began to move items blocking handwashing sink for easier access. **Corrective Action Taken**

Handwash sink used for purposes other than handwashing. Handwashing sink the bar area is being used to wash dishes.

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided employed with health employee reporting agreement. Employee began signing form. **Corrective Action Taken**

Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed ready to eat cooked vegetables in the stand alone freezer with no date mark, operator stated foods had been prepared 3 days prior to the inspection.

Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Name: Almicar

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the reach in cooler next to the flat cook top area broths did not contain a date mark, operator stated foods had been prepared 3 days prior to the inspection.

The handwashing sink next to the three compartment sink and the two handwashing sinks in the bar area. No paper towels or mechanical hand drying device provided at handwash sinks. Operator provided paper towels at the hand wash sinks.

The handwashing sink next to the three compartment sink and the two handwashing sinks in the bar area. No soap provided at handwash sink. Operator provided soap at handwashing sinks.