MASTER TAQUERIA Y PALETERIA MEXICANA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over tortillas in walk in cooler. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw Chicken (53F - Cold Holding); Raw Shell eggs (51F - Cold Holding);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw Chicken (53F - Cold Holding); Raw Shell eggs (51F - Cold Holding);

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with containers. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. At front counter

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook wearing bracelets. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Several buckets of drinks in walk in cooler. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets at cook line. Fan guards in walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Operator cleaned. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by steam table soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to freezer for quick cooling. Cut lettuce (50F - Cold Holding) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Unable spray bottle with bleach on oven handle in the kitchen. Operator removed. . Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at cook line. Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and back kitchen area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dining area has water mark

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dish drying rack. Operator removed.

Basic - Equipment in poor repair. Cooler door handle in the kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor by fryer Floor under dry storage rack. Repeat Violation

Basic - Food stored on floor. Bucket of peppers

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave at hot holding station.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Fan guard in walk in cooler. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Walk in cooler shelves soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer soiled. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. - tortillas stored in retail bags on front line. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on oven handle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line - green cutting board

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strips 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. - 1 new hire Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of cleaner hanging on oven handle without label. Corrected On-Site

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Throughout entire kitchen areas

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Floor soiled/has accumulation of debris. - under all equipment in front kitchen area. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cooks line. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment on cooks line. -hood filters Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler under make line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout the entire kitchen areas. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. - cooked steak stored in white chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs stored over salad dressings on cooks line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fry ears and baskets - white cutting board on cooks line. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -1 lb. De Ceviche, Tostada De. Ceviche -Operator marked menu Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strips 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. - 2 new hires

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.

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

Basic - Employee with no hair restraint while engaging in food preparation. - line cook Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under all equipment on cooks line. Repeat Violation

Basic - Food stored on floor. -Cooking oil a¿¿bulk sugar Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters -exterior of All equipment on cooks line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout the kitchen and dish areas. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -Raw ground beef stored in walk-in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over Mexican cheese Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil 78°, operator stated set out for 1 week. Operator discarded

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to ice machine.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line. -Can opener Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink next to fryer used as dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink.

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

Intermediate - No soap provided at handwash sink. - hand sink at front counter

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. - spray bottle of clear liquid stored next to ice machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all food items prepared 2 days prior. -cooked chicken -refried beans -cut melon -cooked beef Repeat Violation

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -rubbing alcohol stored with food items on dry storage rack Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Food stored on floor. -Unwashed vegetables and fruits in walk-in cooler. Corrected On-Site

Basic - Ice scoop handle in contact with ice. - ice scoop in ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line Repeat Violation

Basic - No copy of latest inspection report available. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -Hand sink at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters Repeat Violation

Basic - Stored food not covered in walk-in cooler. -Cooked chicken -Refried beans -Cooked beef

Basic - Time/temperature control for safety food thawed in an improper manner. -Frozen ground beef set out on shelf thawing. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -bulk rice and beans Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over ready to eat foods in walk-in cooler. -Raw shell eggs stored over tortillas. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw beef in reach in cooler on cooks line. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - 2 spray cans of Lysol stored next to food items on front line. Corrected On-Site

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

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. - gallon milk Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. - Hand sink on cooks line.

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

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans -shred chicken Cooked beef Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. -Line cook

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.

Basic - No copy of latest inspection report available.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. - beans , cooked chicken, cooked beef in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Beans -rice

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready to eat foods in walk-in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Window cleaner stored next to Togo lids and cups at front counter. Spray bottle of cleaner stored next to table top ice machine. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes stored in hand sink next to 3 compartment sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche, Tostada de Ceviche. Operator mark items on menu with Astric at the time of inspection. Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Bulk beans, rice. Corrected On-Site

Basic - Food stored on floor. Bulk sugar stored directly on floor in back area. Vegetables in walk-in cooler. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter.