TAQUERIA EL MARIACHI LLC

High Priority - Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper used in direct contact with chopped onions- operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At reach in cooler- non food grade bags used to stored tortillas- operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink- operator provided. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty dishes then proceed to put on gloves and handle clean food equipment in back kitchen. Operator reviewed proper hand washing, employee washed hands. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed mold like growth on tortillas inside tall stainless reach in cooler in kitchen. See stop sale

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dishes then stored to dry with no sanitizing step. Advised operator to set up triple sink with wash, risk and sanitize steps. Triple sink set up to 50 ppm chlorine sanitizer. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with onions, vegetables inside walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored over ready to eat cooked beans in walk in cooler. Operator stored properly.Repeat Violation Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee use triple sink to wash hands. Advised operator to use hand wash sink only. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to wash dishes. Operator advised employee to use triple sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors for men's restroom.

Basic - Food boxes stored on floor of walk in cooler

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employees twitched raw beef, than touched clean spatulas to flip cooking food on flat top, touched personal hat and started to pack up foods for to go orders , didn't change gloves and washed hands. Educated and washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked potatoes in walk-in cooler Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beans (45F - cold Holding ); cooked minuto (44F - Cold Holding)in walk-in cooler at cook line; foods not prepared or portioned today; foods out of temperature for approximately 1 hour; cooler door left opened; operator closed door; Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in chest freezer, raw chicken stored over cooked chicken not all commercially packaged. Advised operator of proper storage. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter, glass door reach in cooler horchata (46F - Cooling)@11:09 since 7:30 46F @11:37. At the current rate, item will not reach 41 within 4 hours. Advised operator of proper cooling parameters. Operator added ice to product to fascilitate cooling.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several cooked items prepared onsite and held more than 24 hours not properly date marked. Advised operator of proper date marking.

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.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler with TCS foods stored inside does not work. Advised operator to not store food in unit until it's repaired.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooked beef stored in direct contact with thank you to go bag in reach in freezer. Operator stored in food safe bag. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato salsa (76F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Operator placed time mark for salsa. Time control procedure sent to operator. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (50F - Cooling) at 10:20 since 9:50 - 50F at 10:40 ; cut cabbage (70F - Cooling) at 10:20 since 9:50 - 70F at 10:40 Both products observed on shallow ice bath in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom. Operator provided paper towels. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Tortillas stored in multicolored non food grade towel at cook line. Advised operator to use deli paper or ziplock bags. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over bagged ice at white chest freezer in kitchen. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cooked pork stew in walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made salsa (55F - Cold Holding) Observed at front beverage cooler. Per operator, heat applied to peppers and tomatoes when making salsa. Per operator, not prepared or portioned today. Per operator, held in cooler for 2 hours. Operator returned to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (105F - Hot Holding) Observed at cook line under heat lamp. Operator returned to flat top grill to bring up to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth towel in contact with tortillas. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: beef not in commercial packaging stored alongside ice. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall reach in cooler-raw Beef 45-47° at 1:15 to 45-47F at 2:30 (cooling since 10:00); raw chicken 45-47F at 1:15 to 45-47F at 2:30 (cooling since 10:00)- food left on counter- at current rate of cooling Food will not reach 41F within 4 hours - see stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall reach in cooler-raw Beef 45-47° at 1:15 to 45-47F at 2:30 (cooling since 10:00); raw chicken 45-47F at 1:15 to 45-47F at 2:30 (cooling since 10:00)- food left on counter- at current rate of cooling Food will not reach 41F within 4 hours - see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked peppers and onions (97F hot holding), food out of temperature for 20 minutes. Food left out on counter. Operator placed on stove to reheat to 165. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler at counter-horchata 45-47° at 1:30 to 45-47F at 2:30 (cooling since 11:00) large quantity of food in cooler- at current rate of cooling Food will not reach 41F within remaining 30 minutes- operator placed ice in food to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand wash sink by 3 compartment sink. Operator removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots stored on floor in walk in cooler.

Basic - Employee eating while preparing food. Employee beverage (opened) in tall reach in cooler in kitchen. Operator removed beverage and placed in designated area. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in use on cook line with sticker attached. Operator removed sticker and washed avocado. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored upright on top of reach in cooler in kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At reach in freezer pork in non food grade plastic shopping bag - operator removed pork from bag. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of Raw beef over fries in reach in freezer- operator stored beef on lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in reach in cooler at cookline- operator removed. Corrected On-Site Repeat Violation Admin Complaint

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 Big 6 poster to operator Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area next to cookline- tomatoes 60-66F at 3:15 to 59-65F at 3:35(cooling since 2:00), lettuce 56-58F at 3:15 to 59-65F at 3:35( cooling since 2:00)-food over stocked in shallow ice bath- at current rate of cooling food will not reach 41F within 2 hours left in the cooling process-operator placed food in reach in freezer for quick chill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl in container with rice at reach in cooler at cookline- operator removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep counter at cookline operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pursue stored over small To go cups at front counter - operator removed purse. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. At walk in cooler - chilies stored on floor- operator removed off floor Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed peppers and onions . Operator removed the eggs. Corrected On-Site

High Priority - Raw beef and chicken stored over or with ready-to-eat french fries in a freezer - not all products commercially packaged. Operator moved French fries. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator Printed advisory and placed on wall. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - Cooked Onions 70F (cold holding). Holding at room temperature on countertop. Per operator under 2 hours. Onions moved to cooler. Corrective Action Taken