SENOR TACO
3174 S ATLANTIC AVE SUITE-A, DAYTONA BEACH SHORES 32118
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
4
Intermediate
1
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -chipped, worm wire racks above 3 compartment sink - From follow-up inspection 2025-03-26: **Time Extended**
- 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice (96-118F - Cooling); other cooked rice (94-137F - Cooling) at 2 hours @ 1:06pm, rechecked rice at 3 hours after employees split container and left sitting at room temperature @ 92-130FSee stop sale for rice improperly cooling. -cooked peppers 90-99F inside top portion of make-line cooler across from grill. Manager stated cooked 3 hours prior. Rechecked at 4 hour mark 79-85F after being placed inside cooler -advising operator to ensure establishment has enough shallow pans to allow for proper cooling of cooked foods. -employee removed from deep pans and placed into remaining available shallow pans to allow for rapid cooling. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-26: Must be in compliance upon next unannounced inspection **Time Extended**
- 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours based on data from multiple temperatures taken to consider rate of cooling and required parameters. See stop sale. -cooked rice Warning - From follow-up inspection 2025-03-26: -must be in compliance upon next unannounced inspection **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Numerous, see stop sale. Warning - From follow-up inspection 2025-03-26: -must be in compliance upon next unannounced inspection **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Chicken marked 1-14, cooled beef marked 1-13, cooked ropa 1-12, cooled pork 1-16, enchilada sauce 1-14, Warning - From follow-up inspection 2025-03-26: -must be in compliance upon next unannounced inspection **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked rice inside deep, covered containers inside cooler in back. Did not meet time requirements for 70F within 2 hours -cooked peppers inside top portion of in use cooler partially exposed to ambient air not allowing cooked food to cool down at requires rate of cooling **Corrective Action Taken** Warning - From follow-up inspection 2025-03-26: Must be in compliance upon next unannounced inspection **Time Extended**
- 47-03-4:- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. -back wall behind ice machine - From follow-up inspection 2025-03-26: **Time Extended**
Food safety inspection conducted on 3/26/2025 revealed 7 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 1/23/2025
High Priority
6
Intermediate
3
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. -operator stating one of two restrooms with "no service"
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -manager eating food at 3 compartment sink at drainboard
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food
- 14-11-5:Basic - Equipment in poor repair. -chipped, worm wire racks above 3 compartment sink
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside cooler across from grill
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -sink next to microwave on back line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet sanitizing cloths stacked inside bucket, some rags at upper portion are not submerged inside solution
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25ppm chlorine
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice (96-118F - Cooling); other cooked rice (94-137F - Cooling) at 2 hours @ 1:06pm, rechecked rice at 3 hours after employees split container and left sitting at room temperature @ 92-130FSee stop sale for rice improperly cooling. -cooked peppers 90-99F inside top portion of make-line cooler across from grill. Manager stated cooked 3 hours prior. Rechecked at 4 hour mark 79-85F after being placed inside cooler -advising operator to ensure establishment has enough shallow pans to allow for proper cooling of cooked foods. -employee removed from deep pans and placed into remaining available shallow pans to allow for rapid cooling. **Corrective Action Taken** Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours based on data from multiple temperatures taken to consider rate of cooling and required parameters. See stop sale. -cooked rice Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel lining small sheet pan next to hot holding station
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored above raw shrimp inside freezer, beef has been removed from commercial packaging.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Numerous, see stop sale. Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Chicken marked 1-14, cooled beef marked 1-13, cooked ropa 1-12, cooled pork 1-16, enchilada sauce 1-14, Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk -queso
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked rice inside deep, covered containers inside cooler in back. Did not meet time requirements for 70F within 2 hours -cooked peppers inside top portion of in use cooler partially exposed to ambient air not allowing cooked food to cool down at requires rate of cooling **Corrective Action Taken** Warning
- 53A-03-7:Intermediate - Food manager certification expired, no other certified food manager at establishment. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. -back wall behind ice machine
Food safety inspection conducted on 1/23/2025 revealed 19 total violations (6 high priority, 3 intermediate, 9 basic).
Inspection on 8/7/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**
Food safety inspection conducted on 8/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/6/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-08-06: **Time Extended**
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact equipment/shelves. -cooler across from grill - From follow-up inspection 2024-08-06: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line - From follow-up inspection 2024-08-06: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil - From follow-up inspection 2024-08-06: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area - From follow-up inspection 2024-08-06: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures. Warning - From follow-up inspection 2024-08-06: (All cold holding)Bagged shredded cheese 44-45F, 50-54F, cooked chicken 44-45F, sour cream 46-47F. Advised to have person in charge responsible for maintaining cold holding food temperatures at 41F or below use calibrated thermometer to verify temperatures and to make necessary adjustments/service if needed. Next day callback inspection required to verify compliance Admin Complaint
- 03D-07-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided Warning - From follow-up inspection 2024-08-06: -raw beef 50F after 4 hours from being cut prior day, see stop sale. Admin Complaint
Food safety inspection conducted on 8/6/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/5/2024
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-05-4:Basic - Cardboard used to line food-contact equipment/shelves. -cooler across from grill
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
- 09-01-4: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. -employee cutting lettuce with barehands, manager had employee don gloves for prep
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of pineapple bits stored inside deep pan of raw meat inside stand up cooler at end of cookline -raw meat stored above pinto beans, inside stand up cooler at end of cookline Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures. Warning
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute inside dispenser out front
Food safety inspection conducted on 8/5/2024 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 1/24/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on wall up above racks/shelves
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -area behind water heater
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving soiled above open hot holding pot of beans in back.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -sani bucket 0ppm, manager added more bleach to solution. Rechecked at 50ppm Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with meat stored inside freezer
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw beef stored above whole cabbage inside stand up cooler in back Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Food safety inspection conducted on 1/24/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
3
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -dry storage - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: -dining area above beverage station **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -ada restroom under sink - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restroom - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact. - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside cooler, numerous - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2023 revealed 11 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 7/31/2023
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle - From follow-up inspection 2023-07-31: **Time Extended**
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -dry storage - From follow-up inspection 2023-07-31: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area - From follow-up inspection 2023-07-31: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container - From follow-up inspection 2023-07-31: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-31: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -ada restroom under sink - From follow-up inspection 2023-07-31: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil - From follow-up inspection 2023-07-31: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restroom - From follow-up inspection 2023-07-31: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact. - From follow-up inspection 2023-07-31: **Time Extended**
- 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef while slicing prior to moving pan of cooked food front without washing hands. - From follow-up inspection 2023-07-31: Employee entered kitchen from outside to begin working with food behind line without washing hands. **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -raw fish stored above whole peppers inside stand up refrigerator across from cook line - From follow-up inspection 2023-07-31: Time extended next day to verify compliance. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese inside stand up refrigerator not maintaining 41F in affected areas of improperly loaded cooler blocking air flow. Bag is swelling, with condensation throughout inside of bag. Warning - From follow-up inspection 2023-07-31: Sour cream, yogurt, milk 47-48F cold holding From overnight inside stand up cooler in back. Manager has removed majority of temperature controlled foods from cooler, dairy products must also maintain 41F. Callback inspection for next day required to verify compliance for all food required to be held under cold holding temperatures of 41F or below Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (55F - Cold Holding); raw pork (50F - Cold Holding); shredded cheese (50-55F - Cold Holding); raw fish (50F - Cold Holding) inside stand up cooler in back prep area since prior delivery. Cheese is stacked deep and high seemingly blocking air flow down one affected area of unit. Employee lessened density during inspection by moving some bags out, next day callback inspection is required to verify compliance for cold holding. -shredded cheese 43 -45F, house salsa 47F, puree salsa 45F, inside cooler across from cook line without any lid/cover, exposing food ti ambient heat from cookline equipment. Advised to keep a lid closed between use to circulate cold air and limit exposure to ambient heat inside kitchen **Corrective Action Taken** Warning - From follow-up inspection 2023-07-31: Sour cream, yogurt, milk 47-48F cold holding From overnight inside stand up cooler in back. Manager has removed majority of temperature controlled foods from cooler, dairy products must also maintain 41F. Callback inspection required 1 next day to verify compliance for all food required to be held under cold holding temperatures of 41F or below. Admin Complaint
- 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -pack of cigarettes on top of ice machine near back door. - From follow-up inspection 2023-07-31: Cigarettes continued to be stored on top of ice machine in back This violation must be in compliance upon next inspection. Administration action may be applied for egregious handling of toxic substances on food equipment for the establishment. Toxic substances must be kept in a location that does not expose food or food contact surfaces/equipment to cross contamination . **Time Extended** Corrected On-Site
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front - From follow-up inspection 2023-07-31: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside cooler, numerous - From follow-up inspection 2023-07-31: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water - From follow-up inspection 2023-07-31: **Time Extended**
Food safety inspection conducted on 7/31/2023 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).
Inspection on 7/28/2023
High Priority
6
Intermediate
4
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -dry storage
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area
- 24-05-4:Basic - Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of bulk food container in prep area
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -ada restroom under sink
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restroom
- 25-32-4:Basic - Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop stored inside mop bucket with wastewater stored inside restroom
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef while slicing prior to moving pan of cooked food front without washing hands.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw fish stored above whole peppers inside stand up refrigerator across from cook line
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -open container of salt with soil/discolored debris inside of salt. Employee discarded
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese inside stand up refrigerator not maintaining 41F in affected areas of improperly loaded cooler blocking air flow. Bag is swelling, with condensation throughout inside of bag. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (55F - Cold Holding); raw pork (50F - Cold Holding); shredded cheese (50-55F - Cold Holding); raw fish (50F - Cold Holding) inside stand up cooler in back prep area since prior delivery. Cheese is stacked deep and high seemingly blocking air flow down one affected area of unit. Employee lessened density during inspection by moving some bags out, next day callback inspection is required to verify compliance for cold holding. -shredded cheese 43 -45F, house salsa 47F, puree salsa 45F, inside cooler across from cook line without any lid/cover, exposing food ti ambient heat from cookline equipment. Advised to keep a lid closed between use to circulate cold air and limit exposure to ambient heat inside kitchen **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -pack of cigarettes on top of ice machine near back door.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by mop bucket inside prep area
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside cooler, numerous
- 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water
Food safety inspection conducted on 7/28/2023 revealed 21 total violations (6 high priority, 4 intermediate, 11 basic).