TALKIN TACOS MAITLAND

Intermediate - Observed: 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 5 employees working no CFM onsite - CFM arrived at end of inspection Corrected On-Site Priority: Intermediate

Basic - Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic

Basic - Observed: Bowl or other container with no handle used to dispense food. Large plastic bowl in rice Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in threecompartment sink until dishmachine is functioning properly. Operator has an out of order sign on machine as the dish machine is not sanitizing properly Priority: Basic

Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cut board front line stained Priority: Basic

Basic - Observed: Outer openings not protected with self-closing doors. Front door to establishment is broken and does not close properly - self closing broken Priority: Basic

Basic - Observed: Water leaking from pipe and/or faucet/handle. Faucet leaking at 3 compartment sink Priority: Basic

Basic - Observed: towel used under cutting board while employee is cutting raw chicken Corrected On-Site Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish over containers of sauces in reach in cooler.operator immediately corrected Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimp, and plantains (97-122F - Hot Holding) at warming station less than 15 minutes per operator. Operator willingly discarded both. 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 - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. On prep table cooler

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in Oreo container at front lobby. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom of ice machine in lobby. Where excess ice is dumped not for customer use

Basic - Old labels stuck to food containers after cleaning. On plastic containers in dish storage shelf

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer in sanitizer buckets over 500 ppm, operator corrected to 200 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by garbage cans in kitchen Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cooking rack and deli paper stored in hand sink by dish machine Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips for sanitizer buckets or 3 compartment sink

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 operator with handout in English and Spanish, employee working signed and dated form 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. Only one employee was able to show proof of employee food safety training

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of bottled drinks Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in bin not labeled Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled throughout facility

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several coolers in facility soiled