SOUTH SEAS ISLAND RESORT ISLAND TACOS

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary exceeds 400ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary exceeds 400ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler ground beef (49 F - Cold Holding), per operator beef had been placed in reach in cooler 2 hours prior. Operator moved to reach in freezer to rapidly chill. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf of make table. Operator removed. Corrected On-Site

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Door,of monil food truck open.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front service counter sour cream (74 F - Cold Holding); shredded cheese (74 F - Cold Holding), per operator food had been brought over from main kitchen 45 minutes prior. Operator placed food into reach in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with food container lid and wiping cloth. Operator removed. Corrected On-Site

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. Provided operator with DBPR Form HR 5030-103 Employee Health Reporting Agreement and they were completed during inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in small reach in cooler made more than 24 hours prior, per operator, not date marked.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Front door, rear door and both service windows left open.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On make table counter.