TAQUERIA OLGY'S #2

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef, shrimp, and fries in reach in cooler. Employee moved chicken under all items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed all hand wash sinks in kitchen and bar area blocked with chair, trash can, or bucket.

Intermediate - Handwash sink used for purposes other than handwashing. Observed liquid other than water in hand sink next to mop sink in kitchen.

Intermediate - No soap provided at handwash sink. No soap at first hand wash sink in kitchen.

Basic - Employee beverage container in ice machine/ice bin. Observed closed drink can in ice bin. Employee moved to cooler. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine in the kitchen. Operator proceeded to whipped down mold like substance at time of inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Upon inspection observed multiple broken tiles in walk-in cooler in kitchen.

Basic - Stored food not covered. Upon inspection observed multiple food items not covered in reach in cooler in kitchen. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water observable at hand wash sink near entrance to kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl used to dispense fajita mix in walk in cooler.

Basic - Stored food not covered. Two stainless steel holding units of beef mix not covered in walk in cooler. Employee covered 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. Upon inspection observed pan of cooked shredded chicken in upright cooler in kitchen without label. Operator stated chicken cooked on Tuesday. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Upon inspection observed hand washing sink left side upon entrance to kitchen without hot water. Operator contacted repair person.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Upon inspection observed 2 ceiling tile upon kitchen entrance that are not smooth/nonabsorbent.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed tongs on oven handle. Operator corrected storage during inspection. Corrected On-Site

Basic - Water leaking from vent. Upon inspection observed leaking vent in walk in cooler. No water observed leaking on food/food contact surfaces.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef no date mark. Operator stated was made two days prior.

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. Wait staff.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Old license expired on 6/1/21 present.