COYO TACO

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed back side of reach in cooler peeling off. At front counter.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at front counter.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

Basic - Floor area(s) covered with standing water. In front of three compartment sink. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Poultry in standing water. Manager placed item under running water. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty containers inside handwashing sink. Operator removed containers and placed in 3 compartment sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine. Operator cleaned it onsite. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed a knife stored between 3compartment sink and wall. Operator removed knife. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in freezer near cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasks from soil equipment to clean item. No hand washing.

High Priority - Metal stem-type thermometer soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted at cook line.

Basic - Clean utensils stored between equipment and wall. Observed at dishwashing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone over prep area.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Front counter and kitchen area.

Basic - Walk in cooler cooler interior/shelves have accumulation of soil residues.

Basic - Current Hotel and Restaurant license not displayed. Manager print out the license.Corrected On-Site Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager took knife to dishwashing area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef 46°F; chicken 46°F at front counter reach in cooler. According to the manager the food was moved from the walk in cooler approximately one hour ago.

Intermediate - Handwash sink used for purposes other than handwashing. Food containers stored at hand sink in the bar.

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. Management contacted HR for certificates. Food handler certificates sent via email. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment gaskets at cook line at front.

Basic - Clean utensils stored between equipment and wall. Manager removed the spatula and took it to the three compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cel phone on prep table at front counter.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar.

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

Basic - Food stored on floor. Observed avocado boxes Corrected On-Site

Intermediate - Water pressure lacking at hand sink located at dishwashing area that require the use of water.

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

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing. Observed empty bottles stored inside hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets for reach in cooler at front counter.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots at kitchen not inverted.

Basic - Food stored on floor. Observed a case with tomatoes stored on walk in cooler floor.

Basic - Ice scoop handle in contact with ice.

Basic - Insect control device installed over food preparation area. At bar located in the back.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over cilantro and pineapple at walk in cooler. Employee was explained where the eggs should be placed in order to avoid cross contamination. The item was placed on the bottom shelf in the walk in cooler.Corrected On-Site** Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at front counter.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Front counter.employee removed the knives. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. Corrected On-Site