TALKIN TACOS

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used to dump food as evidence of food debris in hand sink.

Basic - Dish rack shelves with rust that has pitted the surface.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits to test dish washer

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen flip top cooler contains light marks

Basic - Floor area(s) covered with standing water. Standing water on floor behind centerline reach in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust observed on centerline cooler shelves

Basic - Working containers of food removed from original container not identified by common name. Salt container at kitchen self not labeled. Operator labeled Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher at back exit door in recharge zone

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (113F - Hot Holding). Per operator items out less than four hours. Instructed operator to put plantains back in fryer to heat up to 165F. Operator placed plantains back in fryer to reheat to 165 Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 food borne illnesses with operator

Intermediate - No soap provided at handwash sink. No soap at cookline hand sink

Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in rice container. Operator removed cup Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while working with food in kitchen. Operator removed watch Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Operator placed wiping cloth in sanitizer solution Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt container in prep area not labeled. Operator labeled Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs. - From follow-up inspection 2024-07-30: Observed at callback inspection same. Stop sale issued due to temperature violations. At fliptop closest to cook line, on ice, fresh pico de gallo (47F - Cold Holding); shredded cabbage (48F - Cold Holding); black bean corn salsa (48F - Cold Holding). Per employee all items in unit since 11:00am and not prepped or portioned today.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At fliptop unit closest to cook line, BACK FLIPTOP UPPER - fresh pico de gallo (54F - Cold Holding); shredded lettuce (55F - Cold Holding); shredded cabbage (55F - Cold Holding); black bean corn salsa (47F - Cold Holding) LOWER - shredded mozzarella (54F - Cold Holding); cooked plantains (55F - Cold Holding). Per employee, no items prepared or portioned today and all items placed in unit at 12:00pm. All items removed back to reach in coolers to rechill to 41F. Do not use unit until temperature can be maintained at 41F or below. 2) In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or below. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-07-30: Observed at callback inspection same: 1) At fliptop closest to cook line, on ice, fresh pico de gallo (47F - Cold Holding); shredded cabbage (48F - Cold Holding); black bean corn salsa (48F - Cold Holding). Per employee all items in unit since 11:00am and not prepped or portioned today. See stop sale. 2) In walk in cooler, heavy cream (43F); buttermilk (42F); raw whole muscle beef (41F) Admin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. - From follow-up inspection 2024-02-01: Observed at callback inspection new stop sale necessary. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (44F - Cold Holding); cooked beef (47F - Cold Holding); shredded lettuce (47F - Cold Holding). Per manager all items in unit more than 4 hrs. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or lower. - From follow-up inspection 2024-02-01: Observed at callback inspection same. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (44F - Cold Holding); cooked beef (47F - Cold Holding); shredded lettuce (47F - Cold Holding). Per manager all items in unit more than 4 hrs. See stop sale. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch his hair with gloves and then touch ready to foods without changing gloves and wash hands. Educate employee. Employee change gloves and wash his hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed various cleaning chemicals stored in handwash sink at dishwashing area. 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/

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with glass cleaner underneath from counter.

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Cleaned and sanitized equipment or utensils not properly stored. -Observed clean pots stored on kitchen floor.

Basic - Current Hotel and Restaurant license not displayed. -operator present a emailed copy before the completion of inspection. . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks and water stored in Etosa refrigerator not segregated and identified.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table at cookline. Operator removed and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -Observed chef engaging food preparation with no hair restraint. Employee properly restraint hair. Corrected On-Site

Basic - Food stored on floor. -Observed various food items stored on dry storage floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster.

Basic - Working containers of food removed from original container not identified by common name. -Observed Oreo crumbs and takis removed from the original containers not labeled. Operator label containers. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Raw pork stored over cooked chicken and beef tacos in refrigerator. Operator removed tacos and stored properly . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink in kitchen used to stored food container.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No soap provided at handwash sink. -Observed no soap at a hand wash sink in dishwashing area.

Basic - Food stored on floor. -Observed containers with mayonnaise stored on dry storage floor.

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on kitchen floor.