LA TAQUERIA EL NOPAL INC

High Priority - Nonfood-grade bags used in direct contact with food. Cooked beef stored in shopping bag in Reach in cooler. Operator relocated beef into food-grade safe bag during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw chicken stored over bread in Reach in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in Reach in cooler soiled. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on front line cook not wearing hair net while preparing food. Employee wore hair net during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in any Reach in coolers. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork stored in shopping bag in soda Reach in cooler. Operator relocated pork into food grade co trainers during time of inspection. Discussed with operator. 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. Sour cream in Reach in cooler not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line Reach in cooler soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bowl of frozen meat inside Employee handwash sink, used for thawing. Operator relocated meat during time of inspection. Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of mini Reach in freezer. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees not wearing hear restraint while preparing food. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside Reach in freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located inside front line Reach in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked pork thawing in room temperature inside Employee handwash sink. Operator relocated pork to freezer during time of inspection. Discussed with operator. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of sour cream on front line Reach in cooler not labeled.

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Located in Reach in cooler for sodas. Warning - From follow-up inspection 2024-11-05: Cardboard used to line food-contact shelves. Located in Reach in cooler for sodas. Admin Complaint

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-11-05: Observed 3 employees with no hair restraint while engaging in food preparation. Admin Complaint

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or reach-in freezer. Located beneath microwave. Warning - From follow-up inspection 2024-11-05: Ice buildup in reach-in freezer and/or reach-in freezer. Located beneath microwave. Admin Complaint

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located inside the Reach in cooler. Warning - From follow-up inspection 2024-11-05: No conspicuously located ambient air temperature thermometer in holding unit. Admin Complaint

Basic - - From initial inspection : Basic - Wastewater tank not an integral part of the unit. Wastewater is being plumber through pipe into the portable waste tank on the ground. Warning - From follow-up inspection 2024-11-05: Wastewater tank not an integral part of the unit. Wastewater is being plumber through pipe into the portable waste tank on the ground. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2024-05-23: Time Extended - From follow-up inspection 2024-07-26: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. Operator is dumping liquid waste into blue RV tank. Per operator he does not have a waste water tank on MFDV. Warning - From follow-up inspection 2024-05-23: Time Extended - From follow-up inspection 2024-07-26: Observed waste water not attached to the mobile unit. Waste water was dumping into ground during time of inspection. Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-05-23: Time Extended - From follow-up inspection 2024-07-26: Employee training for Demetrio Roman, 2/7/2023. Florida Restaurant and Lodging Association. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Nonself-sufficient mobile food dispensing vehicle not reporting to commissary as required. Warning - From follow-up inspection 2023-03-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler by entrance door.cooked beef 55 f cooked beef broth 55 f cooked rice 53 f operator placed in reach in freezer 2nd temp all temps to 43 f at 11:35 am. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked pork and beef broth reach in cooler not dated.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation Warning - From follow-up inspection 2022-05-18: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash dishes without sanitizer. Observed employee set up three compartment sink to properly wash dishes. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat shredded cheese in reach in cooler with soda cans.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding: cooked pork 46 °F, cooked pork 46 °F, cooked pork 46 °F, cooked rice 45 °F, cooked beef 46 inspector Inspector advised operator to place all Potentially hazardous foods to reach in freezer to rapid cool . 2nd temp at 12:03 pm cooked pork 43 °F, cooked pork 43 °F, cooked rice 43 °F, cooked beef 43 °F, Corrected On-Site

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee wash hands with antiseptic. Inspector went over the importance of using hand soap to wash dishes. Observed employee wash hands in hand washing sink. Corrected On-Site

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink by three compartment sink.