TATTS & TACOS

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. Observed dish machine chlorine 0PPM after 3 attempts. Operator set up three compartment sink. Operator called for service. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish fillets 51F and raw chicken 50F, butter milk 50F Per operator not portioned or prepared today . Operator stated held under 2 hours. Operator placed items in freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 1. Can opener soiled with food debris. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the outside ice machine/bin. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. Corrected On-Site Warning

Basic - Food stored on floor. Observed one plastic container of liquid frying oil on the floor in the outside beverage walk in cooler. Operator elevated. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. double door KC7 - cheese sauce (61F - Cooling); operator states held overnight and more than 6 hours in the reach in and not removed - see stop sale. 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. After 3 attempts tested Dishwasher (Chlorine 0ppm) - Detergent tub connected to sanitizer line. Operator did not have a replacement - to contact chemical company. Warning

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. double door KC7 - cheese sauce (61F - Cooling); operator states held overnight and more than 6 hours in the reach in and not removed - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small flip top - raw shrimp (51F - Cold Holding); sliced raw steak (49F - Cold Holding) not portioned today held under 2 hours moved to freezer. Wait station - salsa (51F - Cold Holding) not portioned or prepared today held under 4 hours sitting atop of ice - operator moved to cooler. sauté make table - shredded lettuce (52F - Cold Holding); guacamole (51F - Cold Holding) not portioned or prepared today removed from double door reach in 3 hours prior - operator moved to cooler. Corrective Action Taken Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For either chlorine or quaternary sanitizing. Inspector issued some test strips to operator. Corrective Action Taken Warning

Basic - Unprotected ice machine/refrigeration in a customer/nonsecure area. Outside ice machine with overhead protection and reach in freezers not secured - operator secured. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) switched to chlorine sanitizer. Corrected On-Site Warning

High Priority - Food stored in ice used for drinks. See stop sale. Bottle of tequila and juice stored in drink ice at front counter bar

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 flying insects observed at bar. No food contact observed. Observed landing in bar counter top and soda guns. Bar is located next to kitchen 2 flying insects observed in prep area. Not landing 1 fly observed on cook line landing on corn. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Bottle of tequila and juice stored in drink ice at front counter bar 1 fly observed on cook line landing on corn. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (56°F); raw chicken (50°F); raw fish (45°F). Operator placed in different cooler for quick chill. Cooler has been taken out of service

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled with mildew Vegetable bins in walk in cooler soiled with mildew Beer pitchers at bar sitting in standing water in reach in cooler

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

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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and fan soiled with dust in kitchen

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. Single door flip top cooler on cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup over tortillas in dry storage

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on dry storage shelf

Basic - Food stored on floor. Oil stored on floor next to dishwasher Oranges on floor in beer cooler

Basic - Hole in or other damage to wall. Hole in base of wall next to 3 compartment sink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer in storage area

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Standing water in bottom of reach-in-cooler. All bar reach in coolers

Basic - Stored food not covered. Washed corn in walk in cooler

Basic - Water leaking from pipe and/or faucet/handle. Leaking water in walk in cooler causing standing water