EL REY RESTAURANT CORP Inspection – March 4, 2024

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (64F – Cold Holding); at front counter. Out less than four hours. Not prepped or portioned. Placed in cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#7Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. Not turning on

#8Intermediate02B-02-5

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

#9Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. At triple sink

Basic 5

#1Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74 f at coffee machine at front counter

#3Basic21-04-4

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

#4Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor. Under triple sink

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Flour

Florida Food Watch