Tacos Jalisco 2

Basic – No conspicuously located ambient air temperature thermometer in cold holding unit.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Observed employee put on gloves without washing hand First. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observed the cook touching cooked and ready to eat food with bare hands

I instructed the cook to use utensils or wear gloves for touching ready to eat foods. Corrected On-Site

High Priority – Raw shell eggs stored over/not properly separated from ready-to-eat food in reach in cooler

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

Shrimp 47F, Fish 49F in reach in cooler .nIce was added to shrimp and fish in reach in cooler to help cool down raw items during inspection Corrective Action Taken

High Priority – Vacuum breaker missing at hose bibb or on fitting connecting to the MFDV as the water supply

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. Corrective Action Taken

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/

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. Corrective Action Taken

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ariel , John new employees need training before 60 days.