TACOS WAY 2

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: observed a pan of repackaged chicken in walk-in cooler over raw manufacturer sealed beef. General Manager moved the chicken to the bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times: observed hand-wash sink in ware washing area had sieves and other equipment hanging in front of it making it difficult to wash your hands without touching the equipment with your hat/head. General Manager removed the equipment, had an employee wash, rinse, and sanitize it. He also moved the hooks to another location. Corrected On-Site

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: there was no employee training available to review. General Manager believes the Owner/Operator has it. Inspector explained that it needs to stay at the establishment. Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink: observed no water at all to the hand-wash sink in the cook area. Water turned off because the sink was recently knocked off the wall. It has been remounted but the water lines are now too short. General Manager states they have a work order in to get new lines run.

Basic - In-use knife/knives stored in cracks between pieces of equipment: observed two knives in the crack between the hot line and the cold line. Employee removed. Inspector showed General Manager the reason why they can't do it (old food in the crack between the two units). He will have them clean the area today.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours: - shredded beef in walk-in cooler 51° F and 54° F; - cooked diced chicken in walk-in cooler 47° F and 45° F; - cooked taco beef in walk-in cooler 55° F. All dated for 10/11/2023. All items were covered by lids and/or plastic wrap.

High Priority - Raw animal food stored over or with unwashed produce: - shelled eggs on shelf in walk-in cooler over box of unwashed green peppers. Employee moved the eggs to a bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged: - beef, pork, shrimp, and chicken in reach-in freezer in back room rewrapped in plastic wrap and stored in the freezer without being separated from each other.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse: - shredded beef in walk-in cooler 51° F and 54° F; - cooked diced chicken in walk-in cooler 47° F and 45° F; - cooked taco beef in walk-in cooler 55° F. All dated for 10/11/2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: - shredded beef in walk-in cooler 51° F and 54° F; - cooked diced chicken in walk-in cooler 47° F and 45° F; - cooked taco beef in walk-in cooler 55° F. All dated for 10/11/2023. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection: - shredded beef in walk-in cooler 51° F and 54° F; - cooked diced chicken in walk-in cooler 47° F and 45° F; - cooked taco beef in walk-in cooler 55° F. All dated for 10/11/2023. All items were either covered with lids or plastic wrap not allowing for the transfer of heat.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: - ice chute on beverage dispenser in lobby. Employee got a sanitized cloth and cleaned the chute. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment: - container of fabuloso in establishment. It is being mixed with chlorine in a bucket for wiping down food contact surfaces. Inspector educated employee on its use. Employee got a new bucket of chlorine sanitizer. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together: - bucket with fabuloso and chlorine used for wiping food contact surfaces. Employee changed the bucket with sanitizing solution only. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink inoperable in warewashing or food preparation area: - hand-wash sink in dish room next to ice machine has the drain line disconnected from it. - From follow-up inspection 2022-10-11: Drain still disconnected. Time Extended - From follow-up inspection 2022-11-15: Owner on premises and has new parts. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-10-11: Time extended for 30 days. Time Extended - From follow-up inspection 2022-11-15: General Manager is out of state for family emergency. Staff does not know status. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink inoperable in warewashing or food preparation area: - hand-wash sink in dish room next to ice machine has the drain line disconnected from it. - From follow-up inspection 2022-10-11: Drain still disconnected. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-10-11: Time extended for 30 days. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - pans with repacked chicken and beef in reach-in freezer by walk-in cooler over packaged pork.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw steaks on shelf in walk-in cooler over cooked diced chicken.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken on shelf in walk-in cooler over raw beef and pork.

Intermediate - Handwash sink inoperable in warewashing or food preparation area: - hand-wash sink in dish room next to ice machine has the drain line disconnected from it.

Intermediate - Handwash sink not accessible for employee use at all times: - hand-wash sink in dish room beside ice machine has an extension chord in it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: - hand-wash sink in kitchen.

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. Warning

Intermediate - No soap provided at handwash sink. - he's in dish area next to ice machine and in both bathrooms.

Basic - Carbon dioxide/helium tanks not adequately secured: - 2 tanks outside office/storage room; - 2 tanks by soda rack.