TAQUERIA POTOSINA

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. Unable to provide proof of food handler training for one food handling employee present during inspection. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler, lingua prepared 5/20 date marked 5/21. Repeat Violation

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service carry out containers stored on backside of hand wash sink exposed to splash and dripping hands.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the standup reach in cooler, cooked beef, chicken and beans missing product date marking, discussed with operator. Corrective Action Taken Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Shelf under point of sale used to store dry seasoning with ripped tin foil lining shelf.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Test kit present is quaternary, per operator utilize bleach only for sanitizer. Repeat Violation

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. No sanitizer of any kind present during inspection. Employee left and returned with bleach prior to conclusion of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In standup reach in cooler chicken and beef prepared previous day with no product date marking.

Basic - Food stored on floor. Assorted beverages for customers in plastic bottles on the floor by rear exterior door. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up in microwave.

Basic - No copy of latest inspection report available. Last inspection report unavailable. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler door gasket with debris build up.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service carry out containers stored on hand wash sink faucet under paper towels and exposed to drip from washed hands. Repeat Violation

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. No bodily fluid clean up kit or written procedures available.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink blocked by produce stored in sink.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit available, per operator set up three compartment sink with bleach and only a quaternary test kit available.

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. One food handling employee present with no proof of food handler training.

Basic - Food stored on floor. Plastic bottles of water stored on the floor.

Basic - No copy of latest inspection report available. Copy of the last inspection report not available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in the flip top reach in cooler.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service carry out containers stored on hand wash sink under paper towels exposed to dripping water from hands.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in flip top reach in cooler not functioning during inspection.

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

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

Intermediate - No soap provided at handwash sink. No soap at hand wash sink.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler door gasket has food debris.