TACO BEACH SHACK

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher reading 0 ppm chlorine after 3 attempts. Advised operator to discontinue use of machine until fixed, and use 3 compartment sink. 3 compartment sink was set up and manager scheduled appointment for dish washer to be fixed. Corrective Action Taken Warning

Intermediate - No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

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/ No certified food manager with over 6 employees, at time of inspection. Warning

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no proof of submission of bar plans to plan review for added bar. Bar added approximately 2 years ago. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. Employee provided business license during inspection. Corrected On-Site Warning

Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor soiled with food debris. Employee started cleaning floor. Corrective Action Taken Warning

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. 1) Observed Hoshizaki cooler// coleslaw (55F - Cold Holding); pico de gallo (48F - Cold Holding); honey dressing (56F - Cold Holding); black beans (64F - Cold Holding) in prep area. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed single door cooler// raw shrimp (48F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Food out of temperature for approximately 4 hours. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Hoshizaki cooler// coleslaw (55F - Cold Holding); pico de gallo (48F - Cold Holding); honey dressing (56F - Cold Holding); black beans (64F - Cold Holding) in prep area. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed single door cooler// raw shrimp (48F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Food out of temperature for approximately 4 hours. Stop sale.

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no proof of submission of bar plans to plan review for added bar. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed condiment container stored inside rice container at cook line. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tank unsecured at bar.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 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. 1) Observed Hoshizaki cooler// coleslaw (55F - Cold Holding); pico de gallo (48F - Cold Holding); honey dressing (56F - Cold Holding); black beans (64F - Cold Holding) in prep area. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed single door cooler// raw shrimp (48F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today. Food out of temperature for approximately 4 hours. Stop sale.

Basic - Ice scoop handle in contact with ice, in ice bin at bar. Operator properly stored. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Advised operator to properly store at least 6 inches off floor.

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Exterior patio bar added without plans sent to Plan Review. Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in kitchen - hot water turned off due to leak. Manager turned water back on. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer set up in center triple sink instead at end sink. Employee drained sink at set up correctly. Corrected On-Site Warning

Basic - Food stored on floor. Containers of fryer oil on floor in storage / prep area. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In store room fish freezer, packages of raw shrimp and case of raw mahi above open case of churros, opened bags of raspberries and mango chunks. Warning

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. Bulletin provided to be posted. Corrective Action Taken Repeat Violation

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area added at end of patio dining area. Managers informed to send plans to Plan Review for approval. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in 3 bottles on cart by ice machines. Warning

Basic - Bowl or other container with no handle used to dispense food. Metal bowls in container of rice, sugar, and flour. Manager removed bowls. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by ice machines in storage are not secured. Warning

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. Per manager class scheduled week of 10-31 for all staff training. Warning - From follow-up inspection 2022-12-22: Observed at callback inspection: emailed confirmation proof provided from manager that FRLA representative will be conducting class 1-11-23 for all staff. Time extension approved by Sup. M. Attassi for 2 days after class. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table, cooked mushrooms 95F @ 3:20pm (cooked cooling 30 minutes) to 80F @ 4:10pm. Employee spread mushrooms onto pans and moved to cooler to rapid chill below 70F. Corrective Action Taken Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dish ware without properly washing hands first. Reviewed proper hand wash policy and dishwasher properly washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In upright freezer, tubes of raw ground beef and packaged raw meat above bags of ice and bags of raw shrimp above bags of ice in 2 door freezer. Both in side storage area. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. No employee working is Food Manager Certified. Certified Food Manager working later in day. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kit available. Warning

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. Per manager class scheduled week of 10-31 for all staff training. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of flour. Employee removed cup. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee not wearing hair restraint. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between back of sink and wall. Employee removed knives, cleaned, and placed on shelf. Corrected On-Site Warning

Basic - Stored food not covered. Container of cooked tortilla chips on prep table shelf. Employee covered container. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. In back storage hallway, containers of flour and sugar with out labeling. Employee labeled. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/11/30/2015 Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 04/01/2018 Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table at 3 compartment sink- observed wiping cloth underneath cutting board. Operator removed cutting board.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork (106-125°F - Cooling) at 3:35pm Per operator, 10 min. Retest at 4:29pm at 92°F-102°F. cooked ground beef (91°F - Cooling) at 3:38pm. . Per operator, 10 min. Retest at 4:34pm at 73-83°F. Observed foods stored in deep container. Educated operator on cooling techniques Operator transferred items to reach in freezer. Corrective Action Taken Warning

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. Observed cabbage slaw, pico, salad mix (45-51°F - Cold Holding) at 3:17pm. Per operator, over 4 hrs. Observed ambient temperature of unit at 46°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cabbage slaw, pico, salad mix (45-51°F - Cold Holding) at 3:17pm. Per operator, over 4 hrs. Observed ambient temperature of unit at 46°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. See Stop Sale. Warning

Intermediate - No soap provided at handwash sink. Observed at prep room hand sink. Operator replenished. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At hood/ hood filters at cook line. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at flip top reach in. Warning