Los Tacos De Mi Abuela

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Opened drink on prep table by cutting board. nOpened bottle drink on top shelf in reach in cooler by sinks.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

1 plate of tacos next to cutting boards and 1 on cutting board of reach in cooler employee stated that those tacos were the employees lunches.

Basic – Food stored on floor

Cucumbers, onions, and potatoes on floor near grill/back door.

Basic – Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in cooler gasket soiled cooler by sinks.

Basic – Time/temperature control for safety food thawed in an improper manner

Cooked tripe in bag thawing on prep table at room temperature.

High Priority – Container of medicine improperly stored

First aid kit on shelf above reach in cooler by door.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Container holding shredded cheese with hinged handles. nnPaper towel wrapped around homemade tortillas in reach in cooler by door.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw chicken on top of tortillas and above uncut fruits/veggies in reach in cooler by door.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbeef tongue (45F – Cold Holding); cheese (46F – Cold Holding); cheese constantly taken out of cooler for orders during lunch, tongue in bag on top of metal containers in the top portion of cooler, moved bag to the bottom part to contain cooler air. nbeans (51F – Cold Holding) sour cream (47F – Cold Holding) items in bottom portion of reach in cooler by sinks, operator stated items are taken out during lunch rush and placed back in cooler. nAll other items in cooler were 41 or below. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

onions cooked (112F – Hot Holding); jalepenos cooked (84F – Hot Holding) sitting next to grill on cutting board in metal container, spoke to operator about keeping hot at 135 or above or using time as a public health control. Warning

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 – Handwash sink used for purposes other than handwashing

Soiled pots, pans, and utensils in Handwash sink, employee moved items. Corrected On-Site

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Beans prepared yesterday no date mark.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water was turned off, employee turned hot water on. Corrected On-Site