TAQUERIA EL ALACRAN

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Employee tested bucket on cook line at 200ppm. Employee remade bucket and retested it at 100ppm. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in reach in cooler at entrance of kitchen. Repeat Violation

Basic - Floor area(s) covered with standing water. Operator mopped water from underneath ice machine. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door on cook line. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee put towel back in bucket on cook line. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth Towels on tortillas. Operator Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 Mussel shell cracked in container of 4. Operator immediately discarded all Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has both chlorine bleach and Quat sanitizer but states they usually use Quat for sanitizing. They do not have Quat test strips

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In ware washing area water damage and some tiles out of place

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale.

Basic - Equipment in poor repair. Gasket torn in small prep cooler at entry to cook line

Basic - Light not functioning. Under hood system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf Under flattops

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Two missing ceiling tiles in dry storage room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above salad bar and 3 compartment sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler on cooks line, hood filters and sides of cooking equipment on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cooks line.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside and outside of door. Inside has rust.

Basic - Buildup of food debris/soil residue on equipment door handles. Make table on cook line. Staff cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Font counter next to salad bar.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dish and cook line

Basic - Cove molding at floor/wall juncture broken/missing. Dish area Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice machine. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment, between flat tops and stove..

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area near dish

High Priority - Non-food grade paper/paper towel used as liner for food container. Towel covering dough . Manager removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; ground beef (90F - Cold Holding); chili peppers cooked (47F - Cold Holding). Manager placed inside unit to cool. Less than 4 hours. 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. Provided in print. Corrected On-Site Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Dish area

Basic - Employee with no hair restraint while engaging in food preparation. Dish person. Added hat Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed from between the make tables. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.avocado in prep table. Staff removed and washed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager added to solution Corrected On-Site

High Priority - Employee washed hands with no soap. Employee on cook line. Spoke to person in charge about proper hand washing. Manager spoke to all employees. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine exceeded 200ppm retested at 50ppm

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 operator with form. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth solution stored in hand sink for ware wash area.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in 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/ 5 employees present no certified manager. Certified manager came in during inspection.

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 form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap in entire facility. Including the restroom. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Entire kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. On oven door. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters grease build up.

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line heavily soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels throughout kitchen area.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

Basic - Work clothes and/or linens laundered on premises without a washer and dryer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup and cooked carrots both at 50F in cooler overnight per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked carrots and soup 50F in cooler overnight per operator.

High Priority - Toxic substance/chemical improperly stored. Bleach and pine sol on top of ice machine. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm. Retested at 50ppm.

Basic - Cloth used as a food-contact surface. Towel used for cooked tortillas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on make table. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Case of flour and lettuce on floor in kitchen. Corrected On-Site

Basic - Missing drain plug at dumpster.

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

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiping soiled gloves on towel instead of changing. Spoke to employee.

Intermediate - Handwash sink not accessible for employee use at all times. Bucket stored in sink. Corrected On-Site

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/ Certified manager came during inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink. Operator turned water back on underneath. Water temperature 112F. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind grill on cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on cooked chicken. Warning - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Used to cover dough. Warning - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door. Warning - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters and oven exterior. Warning - From follow-up inspection 2021-10-07: Time Extended