TACOCRAFT TAQUERIA & TEQUILA BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; salsa (46F - Cold Holding); pico de gallo (48F - Cold Holding); liquid eggs (46F - Cold Holding) not prepared or portioned today. Requires replacement of door, observed large whole at the bottom of walk in cooler door. Warning

Basic - Ceiling vents soiled with accumulated dust and mold like substance in dining area and kitchen area. Warning

Basic - Equipment in poor repair. Walk in cooler door Reach in cooler gaskets at cookline across from fryers. Repeat Violation Warning

Basic - Interior of reach in cooler has worn gaskets Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Standing water in bottom of reach-in-cooler at cookline across from fryers. Warning

Basic - Wall soiled with accumulated mold like substance In ware washing area. Repeat Violation Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Basic - Equipment in poor repair. -Walk in cooler door missing bottom gasket. Warning

Basic - Floor area covered with standing water at equipment drying rack. Warning

Basic - Food equipment not properly air-dried - wet nesting, at dish drying rack. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses at cookline, operator stored properly. Warning

Basic - Standing water in bottom of reach-in-cooler at wait station. Repeat Violation Warning

Basic - Wall soiled with mold like substance or slime Warning

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. -Ware washing station; Dishwasher (Chlorine 0ppm), operator primed machine during inspection. Dishwasher (Chlorine 100ppm) Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar Soda gun nozzles soiled. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean dish storage shelf; Several containers wet nesting. Operator stored inverted to dry. Corrective Action Taken Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. -Wait Station reach in cooler. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -Cook line; several soiled wiping clothes in use, operators removed. Corrected On-Site Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At cook line standing water 158°F dirty. Operator dumped water and got fresh. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at bar. Operator supplied Corrected On-Site

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. Expo area- milk - per operator opened 2 days ago. Operator date marked. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed hand washing and employee washed in proper hand sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Expo fountain nozzles. Operator cleaned during inspection. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Expo area hand sink.

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. Some employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees began filling out during inspection.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Standing water in bottom of reach-in-cooler. Expo glass door cooler. Bar drink cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwasher area Operator provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food- metal tray used to dispense rice at cook line Operator replaced with proper scoop Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area- at cook line

Basic - Time/temperature control for safety food thawed in an improper manner- in standing water at prep sink by walk-in cooler; Operator turned cold water on; Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine. Warning - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2022-06-23: Basic - Equipment and utensils not properly air-dried - wet nesting. Warning Time Extended - From follow-up inspection 2022-08-22: - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2022-06-23: Basic - Equipment and utensils not properly air-dried - wet nesting. Warning Time Extended

High Priority - Employee washed hands with no soap. Dishwasher rinsed hands in triple sink. Employee instructed to wash hands in hand wash sink with soap. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) sour cream (43-49 - Cold Holding) at server expo station. Sour cream in flip top cooler over stacked above cold holding line. Sour cream in unit less than 3 hours per Chef and over stacked portioned containers moved to inside cooler. 2) cut watermelon (45-49F) on ice at bar. Watermelon on ice less than 3 hours per Manager. Containers moved to inside ciooler. Corrective Action Taken

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 - No paper towels or mechanical hand drying device provided at handwash sink by dish area. Paper towels replaced. Corrected On-Site

Intermediate - Wild bird present inside establishment. Pigeon in dining area escorted outside. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Prep employee at expo line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area and on storage shelves. Repeat Violation

Basic - Ice scoop handle in contact with ice, at bar. Scoop removed and cleaned. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container utensils next to grill, water 75!, moved to stove. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in cooler at cook line removed. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee drink from open water bottle and returned to food preparation without changing gloves or washed hands. Manager instructed employee on proper hand washing procedures. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut watermelon (47-49 F - Cold Holding); Grilled Pineapple (47-49 F - Cold Holding). Bartender started cut Mellon at bar less than 30 minutes. Container moved to reach in cooler. Corrective Action Taken

Intermediate - Wild birds or squirrels present on ground/table/chairs/railings in outside dining room/bar. Pigeon in dining room area. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on rack next to expo line. Manager removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area and storage shelf in back area.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen next to triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager instructed employee to place wiping cloths in sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in kitchen not labeled. Manager identified and labeled Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Chef discarded Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Spray bottle containing toxic substance not labeled.chef labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the front bar cooler

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook requested to change gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) guacamole (41-50) in flip top cooler at cook line. Guacamole over filled and in cooler less than 1hour per Cook. Over stacked portions removed. 2) cut watermelon (55) in garnish tray at bar. Watermelon on bar less than 1 hour per Manager and container moved to inside cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (120-127 - Hot Holding) in back left corner of steam table. Chicken in steam table less than 1 hour per Cook and container moved to stove to reheat above 165F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with degreaser and bleach by triple sink. Labels added. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line and prep area Drink removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice.at bar. Ice scoop removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster on South East corner of bar. Holder cleaned during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in sink. Water turned on. Corrected On-Site