CHRONIC TACOS

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in freezer and walk in cooler door are soiled. - fan in walk in cooler has heavy dust build up.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked corn observed at 120f-128f. In service for 3 hours. Operator moved to reheat Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bleach Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on low boy freezer Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spanish rice (56F - cold holding) carnitas 53f cold holding. Items were sitting out on counter due to setting up the cooks line for 20 minutes. Advised to rapid chill. Operator removed lids to rapid chill Corrective Action Taken

Basic - Ice bucket not stored inverted or in a protected manner. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer Wire shelf on cooks line soiled in grease

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pinto beans made Saturday and Spanish rice made yesterday in tight fitting lids

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pinto beans and Spanish rice

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - gaskets on reach in freezer

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. 1 employee expired 6/26/24

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wire rack being used as a drain board is heavily rusted.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut prepped onions in walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans in walk in cooler made yesterday. Stacked with lids

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Primed and now reading 100ppm. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spice shakers on cooks line Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0 after several tries. Triple sink is set up. Operator removed air bubbles in line, now sanitizing correctly at 100ppm Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On Y splitter Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above take out forks Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff wearing bracelets and watches Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Chef in rear

Basic - Food storage container/container lid cracked or broken.

Basic - Working containers of food removed from original container not identified by common name. Spices on make line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold holding well at front make line. sour cream (51F - Cold Holding) in 2oz soufflé cups are stocked above the fill line of unit. Operator moved to other refrigeration

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop 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. Employees hired within last 60 days that have not gotten food handler certificates have not signed a reporting agreement. Operator had employee read and sign Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bre has been employed for 4 months and has not acquired a food handling certificate

Basic - Stored food not covered. Chips on shelf behind front counter are not covered. Operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over guacamole

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connection missing Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On "Y" splitting in mop sink

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup being used to dispense salt. 2. Cracked lids Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone over prep table on cooks line

High Priority - Displayed food not properly protected from contamination. Tortilla chips at front counter next to handwash sink and soap.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 employees in kitchen, 3 employees at front counter. (Total of 5 employees working without a certified food manager)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline.

Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer on hand starts at 50°; must have range from 0-220°

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.no proof for: Amy, Piper, Jose and lee.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Restroom exhaust fans in both men's and women's restrooms heavily soiled.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink next to 3 bin sink with black mold like substance around sink basin. Hood and hood filters moderately soiled.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks and other plastic ware switched back and forth, not presented with handles only to be touched by customer.