Super Tacos Azcatl #2

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

Observed employee drink on clean table on table located at end of cook line

Employee removed and stored properly. Corrected On-Site

Basic – Food stored on floor

Observed cooking oil on floor on cook line

Manager removed and stored properly. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Observed wet wiping cloth on prep table not stored in sanitizer solution.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale

Observed cooked beef steak cooked at 69F-72F in stand alone cooler in storage truck behind mobile food truck

Manager stated steak was cooked at 1:45am.n Warning

High Priority – Roach activity present as evidenced by live roaches found

Observed total of 9 live roaches

Observed 2 live roaches inside stand alone cooler located in truck storage behind food truck

Observed 7 live roaches along side of stand alone cooler in storage truck behind Food truck. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Observed cooked beef steak cooked at 69F-72F in stand alone cooler in storage truck behind mobile food truck

Manager stated steak was cooked at 1:45am. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed in Stand alone cooler in storage truck behind mobile food truck Mozzarella cheese (69F – Cold Holding); Ham (69F – Cold Holding).nManager stated cooler door sometimes does not close properly and they were in and out of cooler

Manager placed Ham and mozzarella cheese in another cooler. Corrective Action Taken

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

Observed in steam table sausage (68F – Hot Holding); Cooked vegetables (68F – Hot Holding).nManager reheated sausage and cooked vegetables. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Observed hose bib located outside of Mobil food truck with out back flow device

Observed hose bib with splitter installed without back flow devices on either end.

Intermediate – Certified food manager unable to answer basic questions about allergens

Observed Certified food manager unable to answer basic questions about allergens

Inspector provided copy of eight food Allergens, also Big six Foodborne illnesses.

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

Observed establishment without written procedures for vomiting and diarrhea clean up

Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nObserved Food service manager not certified within 30 days of employment. Warning

Intermediate – Handwash sink not accessible for employee use at all times

Observed hand washing sink on cook line blocked by cutting board stored in sink

Manager removed cutting board from sink. Corrected On-Site

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

Observed establishment without any proof of required state approved employee training. Warning