TAQUERIA JIMENEZ SERVICES

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe down soiled grill surface then pick up clean spatulas to prepare food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Rice prepared yesterday in reach in cooler no date mark.

Basic - Food stored on floor. Observed container of peeled potatoes sitting on floor of truck. Operator moved to counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease above hoods near ceiling.

Basic - Single-service articles not stored inverted or protected from contamination. Observed paper and styrofoam to go containers not inverted by service window. Operator inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork in steam table at 124F at 2 hours and 30 minutes. Operator reheated to 182F during inspection. 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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Observed bus tub of peeled potatoes on floor of truck. Operator moved to a rate off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reach in cooler and cabinet. Operator removed knife. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed medicine bottle stored on shelf over prep table. Operator removed from shelf. 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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. 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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp prepared yesterday with no date mark. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared yesterday in reach in cooler no date. Spoke to operator about proper date marking. Corrective Action Taken

Basic - Food stored on floor. Observed box of onions stored on floor. Operator moved to seat of vehicle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter with grease buildup over fryer. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen cooked shrimp in sink thawing at room temperature. Operator moved shrimp to reach in cooler. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed bottle of Advil on shelf above service window. Operator moved bottle to front of truck. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork at 131°F on steam table. Operator said it was there for an hour. Moved it to flat top. Heated to 167°F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets with buildup of food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic cups next to microwave not inverted. Operator inverted cups during inspection. Corrected On-Site