TAQUERIA LA CONSENTIDA 2

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler below flip top cooler on make line, raw chorizo stored over ready to eat cooked chicken. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on make line, bag of shredded cheese 57F. Bag placed into service approximately one (1) hour prior. Bag placed into reach in cooler to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler on make line, cut tomatoes 54F. Tomatoes cut approximately five (5) hours prior. Tomatoes discarded. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler on make line, cut tomatoes 54F. Tomatoes cut approximately five (5) hours prior. Tomatoes discarded. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet of commissary building where white hose is attached.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.

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. Employee blue cup stored near front serving window. Cup discarded. Corrected On-Site

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Side window and back door open. Manager closed both openings. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Manager could not provide last inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board for flip top cooler, yellow wiping cloth stored. Cloth moved and stored correctly. Corrected On-Site

High Priority - Establishment operating with no potable running water. While washing hands at hand washing sink, inspector observed water no longer provided. Manager connected hose to approved source of water and water was restored. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in front of flip top cooler.

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Back door and two service openings left open without customers present. Back door closed. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed cooked tortillas for tacos, got gloves Corrected On-Site

High Priority - Food not properly protected from contamination. Tortillas in front of serving window, employee opened serving window, explained to her about customer contamination and she moved them Corrected On-Site

High Priority - Food prepared in a private home. See stop sale. Cooked pork

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo in shelf above sour cream in reach in cooler, employee rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cut lettuce and tomatoes above fill line in prep unit, employee rearranged Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee handling dough for tortilla washed hands in triple sink

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee working with tortilla dough, she put on gloves 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/. Expired on 8/9/21 Obdulia San Juan Lopez

Intermediate - Handwash sink used for purposes other than handwashing. Towel and melon in handsink, employee removed it Corrected On-Site

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

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. Cooked meats yesterday morning

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. Open can in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above costumer food, upright cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep unit