SENOR TACO

High Priority - Raw animal food stored over or with unwashed produce. In reach-in cooler; raw beef stored over unwashed potatoes and cabbage. Operator removed raw beef to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked bean (124F - Hot Holding) Per operator cooked bean placed on the steam table for 30 minutes. Operator removed cooked beans for reheating; Cooked bean (169F - Hot Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self serving soda machine's ice dispenser chute soiled with mold like substance.

Intermediate - Spray bottle containing toxic substance not labeled at dishmachine area. Operator labeled spray bottle. Corrected On-Site

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

Basic - Grease on the ground and pad around grease receptacle.

Basic - No handwashing sign provided at a hand sink used by food employees at prep area. Operator provided handwashing sign. Corrected On-Site

Basic - Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored food containers inverted. Corrected On-Site

Basic - - From initial inspection : Basic - Grease on the ground and pad around grease receptacle. Warning - From follow-up inspection 2024-08-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs with shell stored over chopped tomatoes. Operator removed correct storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self serving soda machine nozzles soiled with mold like substance. Operator removed nozzles, cleaned and sanitized at time of inspection. Corrected On-Site

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

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. Operator found the form in his record, employee started reading and signing at time of inspection. Corrective Action Taken

Basic - Food stored on floor. Raw beef bags stored on floor at freezer, and raw beef containers stored on floor at walk-in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Single service spoons and forks not stored inverted or protected at buffet area and front counter. Operator stored inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep area. Operator placed it in sanitizing bucket. 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 shrimp over tortillas in the reach in cooler on the line. Operator moved the raw shrimp and placed under the tortillas. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef 46°F(Cold Holding) in the reach in cooler in front of cook top. Operator stated raw beef was out for less than thirty minutes. Operator placed the raw beef inside the walk in cooler. Corrective Action Taken

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 to operator senortacoftmyers@gmail.com. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. Operator placed paper towels at the hand washing sink. Corrected On-Site 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. Emailed to operator to address senortacoftmyers@gmail.com. Corrective Action Taken

Intermediate - No soap provided at handwash sink near the soda dispenser near the rear door. 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 beef and cooked chicken in the walk in cooler with no date marks. Operator placed date marks on the two items and stated the cooked beef and chicken was made 09/04/2023. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles at multiple reach in coolers.

Basic - Employee eating in a food preparation or other restricted area stored next to food at the prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the ware washing station.

Basic - Food not stored at least 6 inches off of the floor in the walk in freezer. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses stored on top of the ice maker.

Basic - In-use ladle stored on equipment door handle between uses on the stove. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris next to the hot holding station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gaskets at multiple reach in coolers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the line. Operator placed the wet wiping cloth inside the sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name on shelf above the microwave near the flat top grill.

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 barehand contact with ready to eat sliced tomatoes. Educated operator. Employee put on gloves. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food/avocado in walk in cooler.

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200ppm. Operator changed solution. Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink next to ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink next to ice machine blocked by container of tortillas. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in back food prep area used to store plastic bag.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area.

Intermediate - No soap provided at handwash sink. Hand wash sink in back food prep area.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sauces in walk in freezer.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand wash sink in back food prep area. Observed no water at right-side hand wash sink in women's restroom.

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Ceiling tile missing in back food prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed and discarded. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor in walk in cooler/freezer.

Basic - Garbage on the ground and/or pad around dumpster. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area.

Basic - Open dumpster lid. Corrected On-Site

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Left-side main hand wash sink in women's restroom.

High Priority - Dented/rusted cans present. See stop sale. Observed 4 Savor imports whole green tomatillos tin cans dented. In dry storage area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing machine chlorine at 0ppm. Operator prime dishwashing machine Chlorine to 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork over cooked pork in walk in cooler. Operator removed and separated raw from ready to eat food. 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 pork in walk in cooler. Operator removed and place raw pork over chicken. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hard shell tacos tray in hand washing sink counter. Operator removed hard shell tacos tray. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan cover soiled with dust accumulated.

Basic - Food stored in a location that is exposed to splash/dust. Observed Tray of hard shell taco under rack next to hand washing sink exposed to splash. Operator removed Tray of hard shell taco. Corrected On-Site

Basic - Food stored on floor. Observed in walk in cooler pot of sauce on floor. Operator removed pot off floor. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw meat thawing at room temperature for 30 minutes . Operator place raw meat in walk in cooler. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed sanitizer bucket with Eco lab sink and surface cleaner with 0 ppm. Operator replenished sanitizer to 770ppm. 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 beef at 114°F hot holding for 30 mins per operator. Operator reheated beef to 170°F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink.

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at room temperature in front of cook line. Operator placed fish in walk in cooler. Corrective Action Taken