TAQUERIA EL VIEJON

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. Printed out Clean Up Of Vomiting and Diarrhea Events Form DBPR HR 5030-204 for owner. The owner posted form during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink beside 3 compartment sink blocked by utensils and cups. The operator removed all items from handwashing sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The owner placed paper towels at handwashing sink. Corrected On-Site

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. Printed out Employee Reporting Form DBPR HR 5030-203 for Owner. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. The ice scooper was removed from ice cooler. Corrected On-Site

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The owner turned on water during inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The reach-in cooler beside cook line ambient temperature 48F. The owner stated they switch out produce every 2 hours. The cut tomatoes and cut leafy greens was being held in reach-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw steak (48F - Cold Holding) in stand up reach-in cooler across from deep frier. The owner is placing ice on raw chicken and raw steak. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (114F - Hot Holding) in steam table. The owner is placing black beans on stove top to reheat. See Reheating. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic cups in handwashing sink. The operator removed plastic cups from handwashing sink. Corrected On-Site

Basic - Equipment in poor repair. Observed stand up reach-in cooler across from deep frier ambient temperature 48F.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork over raw beef in stand up reach-in cooler. The owner moved raw beef to bottom shelf in stand up reach-in cooler. Corrected On-Site

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. Emailed owner DBPR Form HR 5030-104. Corrective Action Taken

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. Emailed owner DBPR Form HR 5030-103. Corrective Action Taken

Basic - Equipment in poor repair. Observed stand up reach-in cooler gasket torn.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink.

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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink partially blocked by wire rack/shelf unit.

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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed shelled eggs over produce in stand up reach-in cooler. The owner moved shelled eggs to bottom of reach-in cooler. Corrected On-Site

Basic - Equipment in poor repair. Observed stand up reach-in cooler across from cook line gasket torn.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched on storage rack. The owner inverted the plastic forks on storage rack. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times by food rack. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination on top of microwave. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed cutting board soiled. Warning - From follow-up inspection 2022-01-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2021-06-08: Time Extended - From follow-up inspection 2021-08-12: Observed no certified food manager certification. Provided operator with information on obtaining a valid food manager certification. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-06-08: Time Extended - From follow-up inspection 2021-08-12: Observed no certified food manager available, Alfredo Gomes is manager on duty at time of inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2021-06-08: Time Extended - From follow-up inspection 2021-08-12: Observed employee training records through EFoodTrainer, which is not a valid food handler program. Admin Complaint