Taqueria El Paisa #3

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic – Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drank from open styrofoam cup located on prep table

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

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

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Che drinking from open styrofoam cup on cook line

Basic – Employee with no beard guard/restraint while engaging in food preparation.

Basic – Food stored on floor. Green tomatoes

High Priority – Employee washed hands with cold water. Observed employee washed hands with cold water at handwash sink next to Ice machine

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

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 103F. Cooked chicken 117F, Cooked Steaks 127F Cooked pork 113F Cooked chorizo 120 F

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/