TACO'N MADRE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled dirty dishes in dish area and proceeded to placed cooked beans in pans without washing hands.

High Priority - Live, small flying insects found Observed two flies in wait station.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Pork fat stored in to go bags in reach-in freezer across from three compartment sink.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pan of cooked chicken stored in walk-in cooler dated 4/30.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: salsa (45F - Cold Holding). Manager stated salsa was placed in cooler one hour prior to temperature being taken. Manager placed salsa in reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: beef (45F - Cold Holding); chicken (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Items stored on cook line using time as a public health control time marked for 11:00 am. At 3:05 pm manager stated items were placed on cook line at 1:00 pm. Manager had employee change time mark to 1:00 pm. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of pot on stove top: beef (105F - Hot Holding). Manager stated beef placed on top of pot one hour prior to temperature being taken. Manager moved beef to grill to reheat beef.

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. No written procedure available. Inspector provided operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in hand washing sink across from office. Employee rinsed off towel in hand washing sink next to three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in cabinet beneath soda machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf of prep table next to cook line grill. Employee discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling in prep area. Manager removed fly tape during inspection. Corrected On-Site

Basic - Food stored on floor. Pots of beans stored on floor across from three compartment sink.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.

Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Repeat Violation

Basic - Open dumpster lid. Dumpster in back corner of parking lot.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on top of ice machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2023

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef open package stored above fish in reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: Poultry (50F - Cold Holding); Beef (52F - Cold Holding); Queso (50F - Cold Holding). All items had originally been taken from walk-in-cooler and placed in reach in cooler two hours earlier. Ambient temperature of reach in cooler is 48F. Manager replaced all items with items in walk-in-cooler. Warning

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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hood filters soiled with grease.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (Flour)

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior light coming from gap under rear door Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster. Inspector provided choking poster

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sink sign at dishwash area. Inspector provided a sign Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed ( flour ) from original container not identified by common name.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef at 96F on the stove. This was moved to the flattop for reheating. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda nozzles are soiled. ALSO, the cutting boards on the cook line are stained. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all certificates are expired and everyone else is less than 60 days. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed when the back door is closed, there is light and a gap at the bottom of the door.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of a hand wash sign in the women,s restroom. A sign was added. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with tortillas on the cook line prep table.

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood between the soda machine and counter.

High Priority - - From initial inspection : 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. Female employee cleaned kitchen area with towel then continued to move food items without washing hands. Female employee began washing hands with gloves on at hand wash sink on cookline. Warning - From follow-up inspection 2021-09-01: Female employee placed phone in pocket and touched male employees arm with gloved hands and continued to work without washing hands and changing gloves. Also, female employee touched tortillas with arm while writing times on board. Also, male employee touched towel and cleaned area with gloved hands and continued to slice beef without washing hands. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsed towel at sink on cookline multiple times. Repeat Violation - From follow-up inspection 2021-09-01: Female employee filled pan with water at hand sink on cookline. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Certification for M. Solis expired 8/2/21. Manager has taken test, unable to provide new certificates. Warning - From follow-up inspection 2021-09-01: No change. Also six people working with no CFM. Time Extended

Basic - - From initial inspection : Basic - Employee preparing food in customer section of dining area. Female employee portioning salsa at front counter - From follow-up inspection 2021-09-01: Salsa being portioned in dining area with full dining room. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler: beans 55°. Soup 46-47°. Cooled overnight covered in large stockpots. Stop sale issued. Warning

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. Female employee cleaned kitchen area with towel then continued to move food items without washing hands. Female employee began washing hands with gloves on at hand wash sink on cookline. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed towel at hand sink then wiped cutting boards with towel. Also, soda nozzles have build up.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Items cooled overnight in walk in cooler. Beans and soup.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken made Monday in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsed towel at sink on cookline multiple times. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Certification for M. Solis expired 8/2/21. Manager has taken test, unable to provide new certificates. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler from Monday. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two cards are expired.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over serving window. Moved. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Female employee portioning salsa at front counter

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at fountain area

Basic - Food storage container/container lid cracked or broken. Lid on tortilla pans.

Basic - In-use wet wiping cloth/towel used under cutting board. On cookline. Removed. Corrected On-Site

Basic - Open dumpster lid. Behind building

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at cookline. Repeat Violation