LOLIS MEXICAN CRAVINGS Inspection – January 31, 2024

High Priority 3

#5High Priority12A-19-4

High Priority – Employee washed hands with cold water. Observed employee washed hands in handwash sink at cook line that hot water could not reach 85F.

#6High Priority22-43-4

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 100ppm. Operator manually reset sanitizer, test 200ppm. **Corrected On-Site**

Corrected On-Site

#7High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Observed a bottle of stainless cleaner stored on reach-in cooler at cook line. Operator moved to chemical storage shelf. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles.

#9Intermediate27-16-4

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sink at cook line, temped 67 F.

Basic 4

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters and purses stored on shelves over single service sauce cups and the dry food bins at front service area.

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Multiple area throughout the kitchen. **Repeat Violation**

Repeat Violation

#3Basic33-16-4

Basic – Open dumpster lid.

#4Basic08B-39-4

Basic – Raw fruits/vegetables not washed prior to preparation. Observed stickers remained on cut avocados in reach-in cooler at cook line.

Florida Food Watch