EL CHARRO MEXICAN RESTAURANT Inspection – February 11, 2025

High Priority 3

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat products in the kitchen reach in cooler and the walk in cooler. Operator moved the ready to eat products. **Corrected On-Site**

Corrected On-Site

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the buffet line: Pinco de galo (50F – Cold Holding); Prepped cabbage (48F – Cold Holding). Operator stated they have been out for approximately 2hrs. Operator placed them lower in the machine with ice. **Corrective Action Taken**

Corrective Action Taken

#6High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Observed an employee container of scented hand sanitizer stored over clean dishes in the ware washing area. Operator disposed of it. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for their chlorine triple sink.

Basic 3

#1Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Observed a wet wiping cloth stored under a cutting board. Operator removed the cloth. **Corrected On-Site**

Corrected On-Site

#2Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee drinks stored inside the cook line coolers.

#3Basic36-50-4

Basic – Unclean building components, attachments or fixtures. Observed both walk in coolers fan covers with dust build up.

Florida Food Watch