Taqueria Y Panederia La Chiquita

Basic – Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Storage racks stored outside Repeat Violation

Basic – Dead roaches on premises.n- 2 dead roaches on floor in storage area, 1 dead roach in water in dishwashing area, 2 dead roaches on floor in front counter area Repeat Violation Admin Complaint

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n- calculator, tweezers, phone , charger on cutting board at cook line – items removed from cutting board – area cleaned and sanitized Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside

Plywood covering the window area which was damaged due to a car driving through the window and door in food prep area – there are gaps in the opening of the top area of plywood – discussed with operator

Basic – Interior of microwave has accumulation of black substance/grease/food debris.

Basic – No mop sink or curbed cleaning facility provided at establishment.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n- reach in cooler gaskets heavily soiled n-Shelves in kitchen heavily soiled

Basic – Triple glass door reach-in cooler interior/shelves have accumulation of soil residues.

High Priority – Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2021 Repeat Violation Admin Complaint

High Priority – Roach activity present as evidenced by live roaches found.n- 2 live roaches in gasket area of triple door cooler in storage area in back kitchen

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.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n- soiled cutting board at cook line – employee cleaned and sanitized cutting board Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing.n- wet towels inside cook line hand wash sink – towels removed reviewed with manager hand wash sinks are for washing hands only and must be accessible at all times Corrective Action Taken

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.n- cooked beans, cooked chicken , cooked rice in triple door cooler made two days previously with no date marking

Intermediate – Spray bottle containing toxic substance not labeled on shelf in dishwashing area