TAQUERIA MEXICANA RESTAURANTE INC

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef in black trash bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw beef over cooked rice and raw shrimp over chicken broth. Operator began to rearrange for proper storage. Corrective Action Taken Repeat Violation

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 shredded cabbage (47F) in the reach in cooler. Operator stated food was prepared the day before in the evening.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (47F) in the reach in cooler. Operator stated food was prepared the day before in the evening. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. The handwashing in the main kitchen is being used as a dump sink. Observed food debris in the handwashing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the handwashing sink in the main kitchen area. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. In the bar area observed a spray bottle with no label. Operator labeled spray bottle. Corrected On-Site

Basic - Equipment in poor repair. The right hand door of the reach in cooler is detached from the cooler.

Basic - Food stored on floor. In the walk in cooler a bag of carrots and containers of beef broth stored on the floor. Repeat Violation

Basic - Stored food not covered. In the walk in freezer observed uncovered foods. Observed multiple containers of raw beef in the walk in freezer with no protection. In the walk in cooler observed raw chicken in a container with no protection and multiple containers of cooked beans with no protection.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee remove gloves, drink water, changed gloves with no hand wash.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef was stored over ready to eat vegetables and ready to eat beef. In walk in cooler raw shrimp was stored over ready to eat stew. Operator properly stored foods. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection there was a cart of plates and utensils blocking the handwashing sink in the main kitchen area. Operator removed cart to allow access to the handwashing sink. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar area, kitchen handwashing sink, and women's restroom handwashing sink. Repeat Violation

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 a copy for employees to sign. Employees began to sign form. Corrective Action Taken

Basic - Food stored on floor. In main kitchen area, a bucket of raw beef, container of flour, and a bag of onions was stored on the floor. A bag of Carrots and a bucket of assorted vegetables stored on the floor in walk in cooler. Operator removed foods off of the floor. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice 46F cold hold, beans 45F cold hold less than 4 hours. Operator turned down walk in cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen entrance blocked by cart/shelving and microwaves. Educated operator on importance of having hand wash sink accessible. Operator removed cart/shelving. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at front service handwash sink and hand wash sink at kitchen entrance. Operator placed napkins at hand wash sinks. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked meats, beans, and stews not date marked in upright reach in cooler next to three compartment sink. Educated operator on the importance of date marking. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor at front service area. Operator placed bottled water off of floor. Corrected On-Site

Basic - Sanitizing solution at front service area for wiping cloths not free of food debris and visible soil.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over ready to eat condiments. Operator rearranged products. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen entrance observed Hand washing sink blocked by a utility cart and microwave. Hand washing sink also has cups and lids being stored inside. Operator moved cart and cups. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several stews and sauces prepared over 24 hours with no date mark.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in working container of breading. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Flashlight required to observe labeling in Walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in hot holding rice, being used as a scoop

Basic - Equipment in poor repair. Four door reach in cooler has torn gaskets

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

Basic - Self-closing device on bathroom door disconnected/broken. At men's restroom door

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler observed cooked beef (51F - Cold Holding), Per operator product was cooked and stored yesterday. Operator discarded product. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler observed cooked beef (51F - Cold Holding), Per operator product was cooked and stored yesterday. Operator discarded product. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler has ambient temperature reading 29F accurate reading is 40f

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler observed several soups and sauces not date marked.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door is not self closing

Exit door locked. For reporting purposes only. In rear of kitchen exit door is locked

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple non food grade bags in freezer in direct contact with raw meats, poultry and cut vegetables. Educated operator on proper storage. Operator removed product from non food grade bags. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.there is one live fly in the kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler next to the mop sink, raw beef is stored over ready to eat refried beans. Operator moved items to proper storage order. This is a repeat violation from 9/17/2021. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the kitchen is blocked by shelving. Operator moved the shelving. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in the men's bathroom or the hand washing sink in the kitchen. Operator supplied paper towels. Corrected On-Site

Basic - Food stored on floor. There are pots of soup on the floor in the walk-in cooler. Operator moved the items from the floor. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef intestines in to go bag in walk in freezer. Educated operator on the importance of using food grade materials.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over soup in the reach in cooler by mop sink and in walk in cooler. Educated operator on the importance of proper food arrangement. Operator moved items into proper order. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Educated operator on proper hand wash procedures.

Intermediate - Handwash sink used for purposes other than handwashing. Observed several bowls and roll of plastic wrap stored in hand wash sink in kitchen. Educated operator on proper hand sink usage. Operator removed all items. 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. Observed cut cabbage prepared two days ago per operator not date marked. Educated operator on the importance of proper date marking. Operator labeled. This is a repeat violation from 6/2/2021. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air return vent above three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed open package of to go containers by back door not inverted or protected from contamination. Operator inverted containers. Corrected On-Site