TAQUERIA CHARRITO LOKO

Basic - Bowl or other container with no handle used to dispense food. 10 ounce cups used as scoops in spice container in kitchen

Basic - Dead roaches on premises. Observed 1 dead roach in the kitchen hand sink. Observed 1 dead roach next to exit door. Operator removed and cleaned and sanitized area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle on shelf next to food

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open coffee on kitchen counter

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

Basic - Equipment in poor repair. Torn gasket on stainless stand up cooler.

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

Basic - Food stored on floor. Bucket of candy stored on floor. Operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline heavily soiled with grease.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to containers in dish area. Operator removed Corrected On-Site

Basic - shelves with rust that has pitted the surface. Observed kitchen prep shelf rusted at the bottom shelf

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed fried chicharrones stored in cardboard box. Operator stored items correctly.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - Chicken breast stored over diced pork(Not commercially packaged). Operator stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored directly above container of tamarind juice. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooling drawer below grill - portioned ham and cheese (49F - Cold Holding); shredded hot dog (47F - Cold Holding); asada steak (49F - Cold Holding); pork Al pastor (49F - Cold Holding); beef tongue (49F - Cold Holding); tripe (49F - Cold Holding); chicken (49F - Cold Holding); suadero beef (49F - Cold Holding); chorizo (49F - Cold Holding) as per operator items held out of temperature for approximately 4.5 hours. Items not portioned today. See stop sale. Observed in cooling drawer under grill - beef cutlets (51F - Cold Holding) as per operator items not portioned or prepared today, item held out of temperature for approximately 2 hours, operator stored item in walk in cooler.

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food preparation without proof of training.

Basic - Cloth used as a food-contact surface. Observed tortillas wrap in cloth at reach in cooler in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags and coats hung on rack storing single service items near drive thru window. Operator stored correctly. Corrected On-Site

Basic - Food stored on floor. Observed box of fried chicharorres stored directly on the floor. Operator stored correctly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef (50F - Cooling). Per operator item cooling in walk in cooler since 12:00am. Observed item covered cooling see stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cheese in single door stainless cooler. Operator reorganized Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef (50F - Cooling). Per operator item in walk in cooler since 12:00am. Observed item covered cooling see stop sale Repeat Violation Admin Complaint

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in same shelf as sellable food in single door stainless cooler. Operator separated Corrected On-Site

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

Basic - Food stored on floor. Containers of raw meat stored on floor in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease

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. Dessert cooler; flan (55F - Cold Holding); jochata (52F - Cold Holding). Per operator items were left in cooler over night. Observed unit holding warm ambient temperatures. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert cooler; flan (55F - Cold Holding); horchata (52F - Cold Holding). Per operator items were left in cooler over night. Observed unit holding warm ambient temperatures. See stop sale

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested at 100ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in flour containers in prep area. Operator removed Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at drive through area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood

Basic - Working containers of food removed from original container not identified by common name. Flour containers on prep table not labeled. Operator labeled Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler cooked beef at 109-114 F at 2:15pm cooling since 12:30 to 94F at 2:30pm. Operator reheated to 192F Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to proper customer order without washing hands first.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on cook line. Operator heated to 135 Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to ready to eat cheese in walk in cooler. Operator properly separated Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over whole beef I. Walk in cooler operator properly separated Corrected On-Site

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef being cooling covered in a container. Reviewed and Informed operator of proper cooling methods

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. 3 new employee under 60 days. No proof of agreement available. Provided agreement and employees completed Corrected On-Site

Intermediate - No soap provided at handwash sink in back prep area. Operator supplied soap Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on front counter. Operator labeled Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware not uniformly stored in silverware rack in cook line. Operator corrected Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator provided and displayed current copy Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open personal water bottle found on prep station counter. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Found two wet wiping cloth on prep line. Operator made Charline solution to store wiping cloths in Corrected On-Site