LOS TACOS DEL CHEF PANCHO

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (111F - Hot Holding), for less than 4 hours as per operator, operator reheated at 165°F. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed raw chicken in metal container in hand sink, operator removed it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel was provided at the time of the inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap was provided at the time of the inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yaime, Melani.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with windex with no label.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on preparation table. Operator removed it. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris.

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

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

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

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

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Floor soiled/has accumulation of debris.

Basic - Hole in or other damage to wall. By three compartment sink and back door.

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

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (106F - Hot Holding); cooked beef (122F - Hot Holding) for less than 4 hours, operator reheated it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave soiled.

Intermediate - No soap provided at handwash sink. Soap was replaced it during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (109F - Hot Holding); chicharron (98F - Hot Holding for less than 4 hours as per operator. Operator reheated at 165°F during inspection. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided Clorox during inspection. Corrected On-Site

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on preparation table. Operator properly stored it.

Basic - Floor soiled/has accumulation of debris.

Basic - Garbage can soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood, reach in gasket, floor drain soiled.

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

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

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

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

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2024-05-29: Still obsessed Time Extended

Basic - Exterior door has a gap at the threshold that opens to the outside.