JUAN TACO

Basic - Standing water in bottom of upright reach-in-cooler. Employee dried bottom of cooler during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Employee made new solution, retested at 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabinet under steam table: clarified butter 76F, over night per manager, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabinet under steam table: clarified butter 76F, over night per manager, see stop sale.

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. Observed 1 front counter employee making drinks, no food handler training.

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes in dining room area not inverted. Manager inverted at time of inspection. Corrected On-Site

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. Provided flyer with procedures to operator.

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. 2 employees working with no signed employee agreement. Provided employee reporting agreement form to operator.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22. Renewal paid during inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Open ceiling above the make table, cutting board and half of flat top

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over taco sauce in cook line cooler. Employee rearranged items at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 47F, less than 4 hours per manager. Moved to reach in at time of inspection. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Middle and bottom of back door, side of front door.

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom. Provided paper sign to operator.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked veg mix (zucchini, mushroom, Brussels sprouts) cooked at 9:30, per employee, 81F at 1:50. See stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly behind counter, manager killed at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked veg mix (zucchini, mushroom, Brussels sprouts) cooked at 9:30, per employee, 81F at 1:50.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at bottom. Repeat Violation