THE CACTUS TRUCK 1

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Emailed for. And educated operator on reporting requirements.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Nonfood-grade hose conveying potable water. Observed non food grade hose used for water connection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Sliced Tomatoes 55F, sour cream 55F, 5 pounds shredded cheese 80F, 10 pounds shredded cheese 63F, 4 pounds raw chorizo 53F, 6 pounds sour cream 53F, 10 pounds raw beef 53F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced Tomatoes 55F, sour cream 55F, 5 pounds shredded cheese 80F, 10 pounds shredded cheese 63F, 4 pounds raw chorizo 53F, 6 pounds sour cream 53F, 10 pounds raw beef 53F.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed form. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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 form. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

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 form. 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 product prepared over 24 hours per owner with no date marking. Repeat Violation

Basic - Food stored outside. Observed bag of onions, case of limes and case of corn stored outside on the ground.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between hand wash sink and wall.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers available at time of inspection.