Tacos Mi Rancho 2

Basic – Cutting board has cut marks and is no longer cleanable. Green cut boards Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit. In main reach in prep cooler.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 100 ppm Corrected On-Site

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 100 ppm

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Cold holding: cook beef 48 f cook pork 48 f cook sausage 48f cut lettuce 49 f reach in cooler top of the cooler. Employee moved pork and beef into another reach in cooler. Corrective Action Taken

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. Repeat Violation

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 management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken Repeat Violation

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.