OH MEXICO AT MERCATO DELLA PESCHERIA Inspection – March 11, 2024

High Priority 2

#6High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at the bar. The bar tender is taking the cups to the warehouse washing room.

#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw salmon at the cook line. The chef moved the items to the correct shelf.

Intermediate 3

#8Intermediate02B-01-5

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche tostado and Mexican ceviche on the menu not identified as raw. As per the manager those items are raw.

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the triple sink, qqqq

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed at the second hand sink at the bar.

Basic 5

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 4 back packs on top of a reach in cooler.

#2Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at the bar entrance.

#4Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch