PILO'S STREET TACOS

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked black beans inside reach in cooler at back storage area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Abelardo Vargas certified by ServSafe expired on 04-26-2024.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels at hand washing sink at cook line. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at all reach in coolers. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside employees restroom and handwashing sink at cook line.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach in cooler shelf rusted at dry storage area.

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. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink.

Basic - Ceiling tile missing. Around pots and pans station.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC.

Basic - Plumbing system in disrepair. Observed loose pipe, cover with tape, employee handwashing sink. Repeat Violation

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Intermediate - - From initial inspection : 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. Provided paper written procedures and discussed with person in charge. Corrected On-Site - From follow-up inspection 2024-04-24: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed pipe under hand washing station comes off and spills water onto floor. Person in charge placed pipe back on. Pipe is loose. - From follow-up inspection 2024-04-24: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Instructed operator to set up three compartment sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top cooler at end of cook-line soiled. Observed interior of cooler at cook line soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans stored in reach in cooler at cook line missing date marking. As per food employees beans were made two days ago.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cooking oil containers stored on floor in cook line.

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

Basic - Standing water in bottom of reach-in-cooler.

Basic - Standing water in floor drain/floor drain draining very slowly.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling tile missing. Dry storage area and dishwasher area, Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 67 seats in the establishment outside hotel and restaurant license says 45 , issued a seating change form to Operator.

Basic - Hole in or other damage to wall. Dishwasher wall.

Basic - Ice scoop handle in contact with ice.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside most kitchen coolers throughout.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers with accumulation of food debris throughout.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef Frozen beef inside Standing water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food spills throughout kitchen area.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Dry storage area.

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

Basic - Hole in or other damage to wall. Next to dishwasher.

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.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Repeat Violation

Basic - Floors not maintained smooth and durable. Cooking area.

Basic - Food stored on floor. Observed boxes of tomatoes on kitchen floor. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish in room temperature. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation