Chronic Taco

Basic – Old labels stuck to food containers after cleaning. Dish containers on dry shelf

Basic – Single-service articles improperly stored. Products in boxes on floor back kitchen Repeat Violation

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100 ppm retested to 200 ppm Corrected On-Site

High Priority – Container of medicine improperly stored. On table on service line by hand washing sink. Operator removed from table. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front Prep service line Cold holding: cut lettuce 47 f mozzarella cheese 45 f sour cream 45 f Mexican cheese 47 f operator placed in freezer. 2nd temp to 43 f Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager on duty

Intermediate – 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. Printed for operator. manager and employees signed Corrected On-Site