CILANTRO TACOS

High Priority - Toxic substance/chemical improperly stored. Case containing "Sterno" fuel stored on shelf directly above seasoning bins in back of kitchen. An employee moved them to the bottom shelf during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal ice pack stored down inside handwash sink in back of kitchen. Employee removed the ice pack from the sink during this inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Several damaged floor tiles near cookline. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid of chip bin at cookline cracked. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle stored down inside sugar in bin in prep area. An employee removed the scoop from the bin during this inspection. Corrected On-Site Repeat Violation

Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. Single-use utensils, straws, and containers stored on shelf below unshielded drain pipe in storage closet near restroom.

Basic - Unclean building components, attachments or fixtures. Ceiling and vent in prep area of kitchen soiled with dust. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pan containing unwashed avocados with stickers still attached stored directly above pan containing chopped cilantro inside reach-in cooler in prep area. An employee moved them to the avocados to another shelf during this inspection. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from outside and lifted the fryer basket up out of the oil without first washing hands. Employee immediately washed hands before continuing to work at cookline. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee pulled up shorts with bare hands, then put on gloves at cookline without first washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: sour cream (48F-50F - Cold Holding). The sour cream are individually portioned cups. Manager stated the sour cream was replenished from another cooler approximately 30 minutes prior and they may have sat on the counter for too long. An employee placed the sour cream into a freezer to rapidly cool to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of beer cooler at front counter soiled with mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle on prep table at cookline. Employee removed bottle from the prep table during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and earbuds stored on prep table at cookline. Employee removed both items from the prep table during this inspection. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet with long dangling strings working with and preparing food at cookline.

Basic - Equipment in poor repair. Nonfunctional cooler in prep area. The cooler is being used as dry storage. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Several cracked floor tiles in kitchen. Repeat Violation

Basic - Food storage container/container lid cracked or broken. 1. Lid on tortilla chip bin near cookline cracked. 2. Several cracked plastic containers on clean dish rack. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles of scoop in salt bin stored down inside salt, handle on scoop inside rice seasoning bin stored down inside the rice seasoning.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on door of beer cooler at front counter soiled with mold-like substance. 2. Gaskets on nonfunctional cooler doors in prep area soiled with grease and/or food debris.

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels stick to the sides of five pans on clean dish rack.

Basic - Unclean building components, attachments or fixtures. 1. Wall in warewash area soiled with dust. 2. Fan on wall in warewash area soiled with dust. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket stored directly on the floor at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee phone on prep table at cookline above bin of rice. Employee removed phone from prep table during this inspection. 2. Employee jacket stored on top of plastic sleeves containing takeout cups below front counter. Ana get removed jacket from top of containers during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on drying rack near three-compartment sink.

Basic - Equipment in poor repair. 1. Nonfunctional reach-in cooler in prep area. 2. Rusted wire shelving in prep area near three-compartment sink.

Basic - Floor tiles missing and/or in disrepair. Several cracked and/or damaged floor tiles at cookline. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked lid on bin containing beans at front counter.

Basic - Unclean building components, attachments or fixtures. 1. Wall behind shelving and three-compartment sink in prep area heavily soiled with dust. 2. Ceiling and vent in prep room soiled with dust. 3. Air vent on ceiling above cookline soiled with mold-like substance. Repeat Violation

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. One container of diced tomatoes with date mark of 07/22 inside reach-in cooler in prep area. Stop sale issued. One container of green salsa with date mark of 07/23 inside reach-in cooler in prep area. Employee stated they do make the salsa themselves. Stop sale issued.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left the restroom, there'd the kitchen, and put on gloves to begin handling food. Manager had employee stop and wash hands before continuing to work in kitchen. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored inside handwash sink at back door of kitchen. Repeat Violation

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/ Five employees working in kitchen handling food without a certified food manager present. A certified food manager arrived during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf in warewash area. Repeat Violation

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper on wall in back of kitchen beside back door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cookline soiled with dust. Fan in prep area soiled with dust. Gaskets on unused reach-in cooler doors in prep area soiled with black substance.

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels on 9 plastic pans on clean dish rack in warewash area. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pink employee drink cup on shelf above containers of salsa and diced tomatoes inside reach-in cooler in prep area.

Basic - Unclean building components, attachments or fixtures. Wall with exit sign near cookline soiled with dust. Ceiling tiles in prep area stained. Air vent in prep area soiled with dust. Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In-use three-compartment sink quaternary 0PPM. Employee unkinked the chemical lines, then motives and refilled compartment. Then quaternary 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Empty jug stored in handwash sink at cookline. Scoop stored in handwash sink in prep area near back door. Manager removed both from handwash sinks during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle used as scoop in container of seasoning at cookline. Employee discarded condiment cup during this inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in ceiling of prep area soiled with dust. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf in prep area above three-compartment sink.

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper installed in kitchen near back door.

Basic - Old labels stuck to food containers after cleaning. Several clean pans with remnants of old labels on clean dish shelf near three-compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in prep area soiled with dust. Air vents throughout seating area soiled with dust.

Basic - Dead roaches on premises. One dead roach on floor in prep area of kitchen between reach-in freezer and wall near back door.

Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. Takeout cups stored below unshielded sewer lines inside storage closet near restrooms. Manager moved takeout cups to opposite side of closet during this inspection. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for three employees. Manager stated all have been employed more than 60 days. Warning - From follow-up inspection 2023-03-06: No change. Time Extended - From follow-up inspection 2023-05-02: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler: tomatillo (50° - Cooling). Manager stated item was cooked the previous day.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler: tomatillo (50° - Cooling). Manager stated item was cooked the previous day.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer at end of cook line: rice (118°F - Hot Holding). Manager stated item placed in warmer one hour prior to temperature being taken. Manager turned temperature up on warmer to reheat item. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine. White cutting stored on shelf in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Cooking oil stored in front of cook line hand washing sink. Manager moved item. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quaternary test kit.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles stored in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 128° water on cook line. Manager turned up grill.

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Kitchen reach-in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl, knives and bottle stored in hand wash sink next to three compartment sink

Basic - Bowl or other container with no handle used to dispense food by employee refilling jars

Basic - Employee eating in a food preparation or other restricted area. Observed employee with open drink cup stored above the prep table. Advise employee to use a cup with a lid and straw and keep on a low shelf.Employee removed and disposed of drink Corrected On-Site

Basic - Observed Standing water in bottom of reach-in-cooler at cook line behind grill.

Basic - Observed covered waste receptacle not provided in women's bathroom.