DEL TACO

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Small prep cooler: pork, cheese sticks, fish 45-46F cold holding overnight per operator. Operator immediately discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small prep cooler: pork, cheese sticks, fish 45-46F cold holding overnight per operator. Operator immediately discarded Corrected On-Site

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

Basic - Food stored on floor. Bagged shredded lettuce on walk in cooler floor Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior edge of chest freezer by fry station Ice chute at lobby drink station

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in chest freezer next to fryers

Basic - Ice scoop handle in contact with ice. Ice scoop handle in contact with ice in ice machine located next to the office Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on diced tomatoes container in reach in cooler next to prep station Corrected On-Site

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Display Reach in cooler with rusted shelves located at front counter

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by ice machine. 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, for some employees.

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Mold like substance on ice shut out located at self serve machine.

Basic - Bowl or other container with no handle used to dispense food.Metal pan use to scoop rice, found inside rice. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.Gap on back exit door.

Basic - Garbage on the ground and/or pad around dumpster.Blue gloves and card board on dumpster floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on chest freezer.

Basic - Unnecessary items stored in garbage enclosure. Metal rack kept on dumpster areaRepeat Violation Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Spoons and forks kept on drive thru and dinning room. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler shelves rusted.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee came inside building and went into walk in cooler No hand wash. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1small flying insect on dinning room 1 small on dish area

High Priority - Toxic substance/chemical improperly stored.Chemical bottle stored next to quesadilla presser on cook line. Sanitizer bucket stored over sugar bags on drive thru area. Corrected On-Site

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.Water reaching 86F.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand wash sink by walk in cooler and dish area reaching 80F.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles by walk in cooler .

Basic - Drain cover(s) missing on mop sink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee cooking while wearing multiple bracelets. Employee wearing a diamond ring. Corrected On-Site** Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.Multiple boxes around dumpster pad.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on freezer by fryers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris.

Basic - Unnecessary items/unused equipment on the premises. Metal rack stored on dumpster area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Multiple walls on dish area .

High Priority - Employee with infected sore/cut/burn/wound on exposed portion of the body without a dry cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items.Employee with open wounds in elbows working in kitchen and handling dishes. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1live flying insect in front counter.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken tenders stored on prep table in front of fryers with temperature of 109F. Manager threw away Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles over make table have dust .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees preparing food while wearing bracelets and watch.

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

Basic - Exterior door has a gap at the threshold that opens to the outside.Small gap in back door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging from hot box handle.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris. Outside of freezer in front of fryers have debris.

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

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Forks,spoons and knifes in front counter.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Fryers - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust in ceiling tiles over cold side area and in dishwashing area. Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.reach in cooler at cold area in where they keep the diced tomatoes and cheese for the line. Make table next to grill has crumbs. Reach in cooler at front counter has food debris. Warning - From follow-up inspection 2022-03-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Dust in walls by three bay sink. Warning - From follow-up inspection 2022-03-07: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning items being stored in rear hand wash 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/

Basic - Food stored on floor. Beef taco filling on floor of walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Significant ice buildup in walk in freezer.