FELIPE'S MEXICAN TAQUERIA

High Priority - Pesticide-emitting strip present in food prep area. Above ice bin in bar, operator removed strip. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (53 F - Cold Holding); butter (49 F - Cold Holding). Per operator food had been moved into cooler 2 hours ago as the unit was repaired. Operator moved to functioning walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cooks line. Operator filled paper towel dispenser. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on slicer / prep table. Operator removed phone Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cooks line. Operator removed drink.. Repeat from 04-20-2022 Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed eight gallons of pinto beans in an ice bath that was time marked 9:40 AM. At 3:00 PM pinto beans (116 F - Cooling)

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then unloaded the clean and sanitized dishes from the machine without hand washing. Educated operator on proper hand washing Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Being used by busser. Operator labeled bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside the ice machine near the back door. Repeat from 10-04-2021 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on preparation table and with clean utensils on shelf in dish room. .

Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook on the line without a hair restraint. Repeat from 10-04-2021 Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a peeler in ambient temperature water. Operator sent peeler to be washed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed on cooks line. Operator discarded. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender placing a fruit garnish on a drink with bare hands.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice inside a plastic Felipe's to-go bag. Operator removed rice from bag and placed it into a food grade container. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container of cream sauce dated 9/25/2021 and todays date is 10/04/2021.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a container of cream sauce dated 9/25/2021 and todays date is 10/04/2021.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pinto beans 49°F had been in the walk in cooler more then four hours per the operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pinto beans 49°F had been in the walk in cooler more then four hours per the operator.

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/ Observed no certified food manager on site at time of inspection; there were three cooks and two bartenders working at the time of inspection.

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. Observed only some food handlers certifications at time of inspection.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed burgers listed on the menu that can be ordered at temperature below 155°. Provided operator via email with advisory and observed it being posted. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed numerous cell phones in food preparation areas. Employees moved all personal items to proper storage areas. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook without a hat or hair net. Cooks donned hair nets.. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer spray bottle on the counter in the beverage station next to to-go beverage containers. Operator removed spray bottle. Corrected On-Site

Basic - Utility lines are unnecessarily exposed. Observed exposed pipes and wires in kitchen and prep area.