LOS TACOS BY CHEF OMAR

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed beans hot held at 118 degrees Fahrenheit in steam table. Per operator, beans reheated and placed in steam table at 10:00 a.m. Operator reheat beans to 181F. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense cooked rice at refrigerator. Operator removed bowl from container. Corrected On-Site

Basic - Equipment in poor repair. -Observed continental cooler gaskets in disrepairs.

Basic - Food stored on floor. -Observed bag with onions stored on kitchen floor. Operator removed and stored properly. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2023. operator renewed her license during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Observed raw ground beef stored in container with pork in refrigerator. Operator removed ground beef to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked steak hot held at 122F. Per operator, steak cooked and stored in steam table 1.5 hours prior to the inspection. Operator reheat meat to 177F . 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. -Observed at 1:01 p.m. no date marked on tomato sauce stored in glass door cooler. Per operator, sauce open and stored in refrigerator from yesterday morning.

High Priority - - From initial inspection : 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 coleslaw (45F - Cold Holding) at cook line. Observe upright true cooler: ; coleslaw (48F - Cold Holding); cooked chicken (55F - Cold Holding); rice (53F - Cold Holding); red sauce (52F - Cold Holding); cooked beef (50F - Cold Holding); habanero sauce (43F - Cold Holding), tomatillo sauce (49F - Cold Holding); red sauce (46F - Cold Holding). Observed in reach in cooler at main kitchen-habanero sauce (51F - Cold Holding); pork (50F - Cold Holding. As per employee item were hold in cooler over night, not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2023-09-08: Observed : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at main kitchen- cooked rice (47-49F) per operator, food hold in unit, overnight, operator discarded. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (45F - Cold Holding) at cook line. Observe upright true cooler: ; coleslaw (48F - Cold Holding); cooked chicken (55F - Cold Holding); rice (53F - Cold Holding); red sauce (52F - Cold Holding); cooked beef (50F - Cold Holding); habanero sauce (43F - Cold Holding), tomatillo sauce (49F - Cold Holding); red sauce (46F - Cold Holding). Observed in reach in cooler at main kitchen-habanero sauce (51F - Cold Holding); pork (50F - Cold Holding. As per employee item were hold in cooler over night, not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2023-09-08: Observed : - Reach in cooler at main kitchen- cooked rice (47-49F) per employee food food held overnight . Food not prep or portioned today. See stop sale. **Administration Complaint ** -upright true cooler: shredded mozzarella cheese (33F) cooked chicken (34); ground beef (30F), tomatillo sauce (35F).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked beans (110F - Hot Holding) per employee food hot holding for one hour. Reheated in microwave to 170F Corrected On-Site

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/ Daniela Chavez, expired 3/20/2023

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

Basic - Single-service articles stored on a soiled surface. Cook line- foam bowls, lids and sauce cups stored on dirty rack, above flip top. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line under shelves, build up of food debris and soil

Basic - Ceiling/ceiling tile shows damage or is in disrepair two ceiling tiles with water damage , in front of cooling equipment , near ware washing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with to go containers, operator removed purse Repeat Violation

Basic - Floor area(s) covered with standing water. Under cooling unit in cook line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 110F, Employee moved to stove to boil water Corrected On-Site

Basic - Single-service articles improperly stored. To go cups and containers stored on dirty rack in kitchen line

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop seating on floor, Employee stored properly Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed current License expired on 12/1/2021. Instructed Operator to contact DBPR to renew license during inspection. Operator renewed license during inspection. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed box of frozen chicken stored over frozen pork stored in reach in freezer in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee filling plastic bucket with water at hand wash sink next to cook line in kitchen.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Observed ceiling not smooth, easily cleanable in Ware washing area inside kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cell phone, keys, wallet, lunch bag stored on food preparation table in kitchen. -Observed employee shampoo spray can, listerine stored on shelf holding clean plates in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employee wearing wrist watch while preparing food in kitchen.

Basic - Floor area(s) covered with standing water. -Observed standing water on floor underneath steam table in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed multiple knives stored in between steam table and flip top make table in kitchen. -Observed tongs stored on oven door handles in kitchen.

Basic - Single-service articles improperly stored. -Observed box holding plastic cup lids stored on floor in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed bags of boneless chicken breast thawing in bucket stored on prep table across from three compartment sink in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled with encrusted Food debris in kitchen.

Basic - Ceiling tile missing. -Observed ceiling tile missing in corridor leading to ware wash are in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bag stored in corner of prep table in kitchen, next to glass door reach in cooler in kitchen.

Basic - Food stored on floor. -Observed box of avocados stored on floor under prep table in kitchen. Person in charge removed from floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife in between flip top table and steam table across from cook line in kitchen. -Observed tongs stored on oven door handle in kitchen.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.