TACOCRAFT TAQUERIA AND TEQUILA BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over sauces at walk-in cooler. Operator relocated the products. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shell eggs stored over raw shrimp at reach in cooler. And raw beef stored over cooked chicken wings and vegetables at drawers reach in cooler. Operator relocated the products. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500 ppm). Operator added water to get 200 ppm. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna bowl with raw tuna not identified as raw. Repeat Violation

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

Basic - Ceiling tile missing over walk in coolers. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover soiled at walk in cooler.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna inside of reduced oxygen package at walk in cooler. Operator open the individual packages

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

Basic - Equipment in poor repair. Observed white reach in freezer gasket torn.

Basic - Insect control device installed over food preparation area. Observed insects control device stored over reach in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At men bathroom.

Basic - Plumbing system in disrepair. Observed water leaking at under three compartment sink bar area.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over pan of bread pudding. Chef rearranged items. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed hose hanging in 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (61F - Cold Holding) at top portion of reach in cooler at cook line. As per chef for approximately 30 minutes. Chef removed product from double container. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 80F at women's bathroom. Ran water for approximately 3 minutes. Manager repaired water heating device. Final reading 104F.

Basic - Ceiling tiles missing near walk in coolers.

Basic - Food stored on floor. Observed bag of flour stored on floor at kitchen. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 92F. Employee turned stove on to increase temperature Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Located across from walk in cooler.

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

Basic - Bowl or other container with no handle used to dispense food. Observed in the flour container a black cup without handle used as scoop. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a ceiling tile by the return vent in disrepair

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the return vent by the dishwashing area soiled

Basic - Employee with no hair restraint while engaging in food preparation. Observed some employees without hair net

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temperature 86F

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler drawer of the grill pork (48F - Cold Holding). Per operator less than one hour . Chef is adding ice to improve the cooling process. Observed in the walk in cooler chicken (46F - Cold Holding). Operator moved the chicken to the walk in freezer. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed the quaternary sanitizing bucket stored on top of the empanadas preparation area. Operator removed the sanitizing bucket. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed the scoop handle missing in the flour container .

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the two hot kitchen reach in cooler

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener cutting blade soiled. The operator removed the can opener to clean the blade Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed the spoons used for the sauce containers with the food contact surface up.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed the thawing of beef in standing water.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed the establishment added a new bar area without submitting a plan. - From follow-up inspection 2021-09-10: Time Extended - From follow-up inspection 2021-11-10: The operator still did not submitted a new plan. Admin Complaint

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper stored above chest freezer and trays shelf. - From follow-up inspection 2021-09-10: Time Extended - From follow-up inspection 2021-11-10: the operator turned off the device but the device still above the food shelf. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor by the drink station and kitchen area. - From follow-up inspection 2021-09-10: Time Extended - From follow-up inspection 2021-11-10: The floor in the kitchen still remain unsealed concrete floor. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen reach in cooler ; cooked corn (54°F - Cold Holding). Operator discarded the corn

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. Observed at the kitchen reach in cooler cut tuna (11:45. 51°F - Cooling); cut tuna (12:38. 51°F - Cooling) Operator is putting tuna over ice to reduce temperature rapidly Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed the kitchen hand wash sink inaccessible due to a plastic container stored in it

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the bar hand wash sink with no paper towels or soap

Basic - Hole in or other damage to wall. Observed the wall behind the triple sink with holes

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the rice. Manager corrected the storage of the scoop Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets of the reach in cooler near the dishwashing area soiled

Basic - Stored food not covered. Observed ice-cream in the reach in freezer with not cover

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