DEL TACO

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed in front sandwich make station pork (118F - Hot Holding) Person in charge stated it had been in the warmer for approximately 1 hour and placed it in the oven to reheat. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored.observed front kitchen area above portion control condiments a spray bottle of all purpose cleaner. Person in charge removed spray bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in dining room area above tables hood filters soiled with mold like substance.

Basic - Current Hotel and Restaurant license not displayed.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge printed license. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water in front of grill in front of kitchen area. Person in charge mopped. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in back kitchen area. Person in charge placed in sanitizer bucket. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches and rings while preparing food. Person in charge had employees remove and wash hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.

High Priority - Toxic substance/chemical improperly stored. Observed in front kitchen area chemical over portion control sauces. Person in charge removed chemicals. Corrected On-Site

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/

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area above dry storage air return vents soiled.