Tacos 352

Basic – Bowl or other container with no handle used to dispense food

Cup used to scoop salsa in reach-in cooler behind front counter. Manager discarded cup. Corrected On-Site

Basic – Cardboard used to line food-contact shelves

Shelves in dry storage area.

Basic – Food stored on floor

Peppers and case of cooking oil stored on kitchen floor. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Tongs hanging on fryer handle.

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

Vents above grill greasy. Repeat Violation

Basic – Single-service articles improperly stored

Souffle cups stored on floor in kitchen

To go containers stored behind front counter not inverted. Repeat Violation

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

Wiping cloth on reach-in cooler in front of pass through window. Manager placed towel in sanitizer bucket. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Kitchen sanitizer bucket, 0 ppm. Manager added bleach to bucket, 75 ppm. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

Sanitizer bucket on floor in kitchen.

Basic – Working containers of food removed from original container not identified by common name

Container of salt stored on shelf underneath kitchen prep table. Repeat Violation

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

Item stored in reach-in cooler behind front counter: beans (46F – Cooling). Manager stated item prepared the day before. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

Item stored in reach-in cooler behind front counter: beans (46F – Cooling). Manager stated item prepared the day before. Warning

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen and proceeded to pan food items without washing hands. Manager had employee stop and wash hands. Corrective Action Taken

High Priority – Nonfood-grade bags used in direct contact with food

Beef stored in to go bag in reach-in freezer next to kitchen hand washing sink.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired on 6/1/2023.

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

Items in reach-in cooler across from oven: cheese (51F – Cold Holding); pork (51F,49F,50F,48F – Cold Holding); chicken (48F – Cold Holding); beef (50F – Cold Holding); lettuce (15 minutes) (68F – Cooling). Manager stated items were at 41F two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Container of soap stored above container of sugar

Manager placed soap on floor. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler in front of pass through window

Interior of microwave beneath prep table. Repeat Violation

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nNo certified food manager for the establishment, manager's certification expired on 4/25/2023. Warning

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

Salsa stored in reach-in cooler behind front counter

Manager stated item prepared four days earlier.