TACOS JALISCO 2

High Priority - Nonfood-grade hose conveying potable water.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - No Heimlich maneuver/choking sign posted.

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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. Joel Guitterez

Basic - Bowl or other container with no handle used to dispense food. Side order cup is In seasonings .

Basic - No Heimlich maneuver/choking sign posted.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water.shrimp at 32 F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (54F - Cold Holding); salsa (55F - Cold Holding); sour cream (50F - Cold Holding) in lift lid unit next to sinks. Unit was closed and the inserts were added to empty spaces.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (110F - Hot Holding); cheese (108F - Hot Holding) as per employee the warmer is not working and the owner is bringing a new warmer now, food out of temp less than 4 hours .

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

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. diaries ramirez

Basic - Equipment in poor repair. The food Warmer is not working.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets spiked with food debris

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ground beef at 109F beef was put onto flat top to rest to 165F Corrective Action Taken

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. Corrective Action Taken Repeat Violation

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 proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in a container stored on the floor under prep table the raw beef was transferred into a cooler Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hand First. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the cook touching cooked and ready to eat food with bare hands. I instructed the cook to use utensils or wear gloves for touching ready to eat foods. Corrected On-Site

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food in reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47F, Fish 49F in reach in cooler . Ice was added to shrimp and fish in reach in cooler to help cool down raw items during inspection Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting connecting to the MFDV as the water supply

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. Corrective Action Taken

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 proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

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. Ariel , John new employees need training before 60 days.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.

Intermediate - Handwash sink used for purposes other than handwashing. Chicken thawing in handwash sink 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.

Basic - Food stored outside. Observed sodas, and reach in freezer outside the mfdv

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water 30F.

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

Intermediate - Handwash sink used for purposes other than handwashing. Bagged Shrimp Thawing in handwash sink.

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

Basic - Bowl or other container with no handle used to dispense food. Side order cup in seasoning

Basic - Oil container stored on floor.

Basic - Single-service articles improperly stored on floor.

Basic - Time/temperature control for safety food thawed in an improper manner. 2 Bags Frozen shrimp thawing in hand wash sink. Still frozen ,

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef @48°In stand up cold hold unit. The owner put the cooked beef into the chest freezer for rapid cool down Guacamole 44°F. Lid on reach in unit was closed to help cold holding. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef