Talkin Tacos

Basic – Soiled dry wiping cloth in use

Soiled cloth on prep table next to fliptop units.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher reading 0 ppm chlorine. Sanitizer bucket empty. Employee replaced bucket and primed machine

Machine reading 100ppm. Corrected On-Site

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

Employee in kitchen left cook line to remove containers of raw food from walk in cooler, returned to cook line, and put on gloves without first washing hands.

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

In walk in cooler, house salsa verde (48F – Cold Holding); cooked shredded beef (48-49F – Cold Holding); house beef stock (48F – Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F – Cold Holding); shredded lettuce (50F – Cold Holding); raw steak (50F – Cold Holding); raw chicken (49F – Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs.

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

In walk in cooler, house salsa verde (48F – Cold Holding); cooked shredded beef (48-49F – Cold Holding); house beef stock (48F – Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F – Cold Holding); shredded lettuce (50F – Cold Holding); raw steak (50F – Cold Holding); raw chicken (49F – Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. See stop sale. nDo not use unit until temperature can be maintained at 41F or lower.

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

Empty hotel pan in hand sink at front counter. Employee removed pan. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test kit for dishmachine.

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/nDaniel Pantaleon 11-3-2013 AlwaysFoodSafe CompanynPIC – Fabian Perez Repeat Violation

Intermediate – No soap provided at handwash sink

No soap at hand sink beside dish machine.

Intermediate – Spray bottle containing toxic substance not labeled

Unknown substance in spray bottle on top of dish machine. Employee labeled as sanitizer. Corrected On-Site Repeat Violation