TACOS JALISCO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (51F - Cold Holding) in standing unit, as per operator container was on preparation table for less than 1 hour. Operator moved food container to reach in freezer. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed on seasoning salt next to flat grill.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in standing unit by door.

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork stored on nonfood grade bags on reach in freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs next to reach in cooler, as per employee less than 30 minutes. Operator moved raw shell eggs to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi mahi (46F - Cold Holding) on reach in cooler, as per employee food container was on preparation area 45 minutes ago. Employee add ice cubes to cool down temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (133F - Hot Holding) on steamer, as per employee less than 1 hour. Employee proceeded to reheat food. beans (166F - Reheating) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink. Employee removed during inspection. Corrected On-Site

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

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken not date marked inside reach in cooler, as per employee over 24 hours.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer solution in the middle compartment, coached employees on proper set up.

Basic - Food stored on floor. Observed cooked rice pot stored on floor, employee stored properly during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths by grill and preparation area.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Inspector instructed employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored above salsa inside reach in cooler next to 3 compartment sink. Corrected On-Site

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Observed cooked steak not covered inside reach in cooler by door. Corrected On-Site

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning gloves with a WC, Inspector instructed employee.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork( 48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection. 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. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in reach in cooler next to 3 compartment sink.

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. Provided form during ins.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork (48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler not date marked,as per employee over 24 hours. Employee discarded during inspection.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of cutting board.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler chicken (50F - Cold Holding); beef (51F - Cold Holding); shrimp (50F - Cold Holding). Per operator food was cooked yesterday on the afternoon. Operator discarded the food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler chicken (50F - Cold Holding); beef (51F - Cold Holding); shrimp (50F - Cold Holding). Per operator food was cooked yesterday on the afternoon.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizing solution at the triple sink at 400 ppm. Operator is diluting the solution . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink. Paper towels were replenished . Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a oil container stored on the floor of the unit Operator moved the oil container over a rack. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the white chaulk around the hand wash sink soiled with black debris. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw yellow tail (48F - Cold Holding)inside standing cooler. As per operator raw yellow tail is been inside standing cooler since Saturday. Operator discarded it. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink been block by a white chest freezer.

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

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/

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

Basic - Equipment in poor repair. Observed make table gasket disrepair.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed oil on floor.

Basic - Food stored outside. Observed oil stored outside located on the side of the food truck.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep table cooler guacamole (54 F) Guacamole out less than1 hour was moved to reach in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on on steam table.

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

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup in seasoning. Cup was removed. Corrected On-Site

Basic - Food being prepared outside. Observed employee preparing tortillas outdoors. Employee moved inside MFDV and tortillas were discarded. Corrected On-Site

Basic - Food stored on floor. Observed a case of tortilla on floor. Case was removed from floor. Corrected On-Site Repeat Violation

Basic - Food stored outside. Observed food in reach in freezer outside MFDV. Freezer was moved INSIDE MFDV. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers facing up.