TACOS AL CARBON

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils and unwrapped single service take out containers to prepare and package cooked food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At upright double door stainless reach in cooler; cooked chicken and cooked beef prepared/date marked 1/21. See stop sale. Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Advised Operator of proper date marking requirements. Repeat Violation

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. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Left overnight on top of prep table. Tomatoes sauce homemade at 10:15am (86F cooling) cooling since yesterday. Product did not cool to 41F within 6 hours.see Stop sale

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean pan with sauce. Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with only soap and water. 3 compartment sink not properly set up Wash, rinse , sanitized. Advised operator to set up 3 compartment sink properly Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front counter reach in freezer. Raw fish and raw pork stored above French fries and ice bags for customers drinks Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomatillo sauce 8/31

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Left overnight on top of prep table. Tomatoes sauce homemade at 10:15am (86F cooling) cooling since yesterday. Product did not cool to 41F within 6 hours.see Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line. Overstock container with cheese 46F cold holding Per operator product not prepared or portioned today. Per operator stored for approximately 30 minutes. Operator moved to a different cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front area steam table Pork chicharron with meat attached 90F hot holding Per operator product stored for approximately 30 minutes. Operator moved to fryer to reheat to 165F++ Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple items like cooked pork, cooked chicken ,previously frozen inside reach in cooler not properly tracked Educated operator on how to properly tracked and date marked

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 - Floor tiles missing and/or in disrepair. In front of two reach in coolers on back area.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes at triple sink then handled clean container with beef sauce; no glove change; no hand wash. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans at triple sink; no sanitizing done. Operator prepared sanitization sink and sanitized. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass covered deep freezer: raw shrimp stored over cooked chorizo and cooked beef. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: cooked onions (98F - Hot Holding) As per operator, cooked and stored since 10 mins. Operator placed on flat top grill to reheat to 165F. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled cloth while cleaning flat top to handling clean utensils to prepare food on stove without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed and placed to dry/store sauté pan without sanitizing, triple sink not set up. Advised Operator to set up triple sink and properly sanitize dishes.

High Priority - Nonfood-grade bags used in direct contact with food. Garbage bags used to store/in direct contact with rice. Advised Operator to remove from garbage bag.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler; raw chicken stored over raw beef. Operator moved raw chicken to 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. At reach in freezer; portioned bags of raw chicken stored over raw beef. Advised Operator to move chicken below beef.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made tomato salsa prepared/date marked 9/14. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked beef (108F - Cooling 9:44am/108F- Cooling 10:15am). Operator stated beef cooling for 30 minutes, in tightly covered pan on prep table, at this rate will not reach 70F within 2 hours, uncovered, placed on ice to facilitate faster cooling. Corrective Action Taken

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on Wall behind three compartment sink Warning - From follow-up inspection 2024-02-16: Same Time Extended

High Priority - Nonfood-grade bags (Garbage bags) used in direct contact with food in tortilla . Employee replace food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above salsa , tortilla at reach in cooler . Employee properly stored food Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...salsa date marked 8/13 /23 at reach in cooler . Employee stated that wrong date . Employee discarded food. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried pork 108° in steam table at front line being held more than 4 hours .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried pork 108° in steam table at front line being held more than 4 hours . Stop sale issue.employee discarded food.Corrective Action Taken** Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with dry storage food at dry storage shelf , employee moved. Corrected On-Site

Intermediate - Lack of toilet tissue at each toilet at women bathroom. Employee provided. Corrected On-Site

Intermediate - No soap provided at handwash sink by the dishwashing sink.

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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors, left open both bathroom.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pork sauce date marked 2/7/23 in reach in cooler . Stop sale issue. Employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pork sauce date marked 2/7/23 in reach in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...green salsa 51°, red salsa 53° over storing in the container in flip topreach in cooler being held less than four hours , employee removed excess food from the containers. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...pork belly 127°, chicken wings 127°, fried fish 122° in hot holding table at front line being held less than 4 hours . Employee adjusted thermostat, add more boiled water and time marked for today . Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles...chlorine 200++, employee delusion at 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored sanitizer bucket in handwashing sink . Employee moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef, raw chicken above ketchup, sour cream at reach in cooler . Employee properly stored food. Corrected On-Site

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...portion sour cream 56°, green salsa 58°, red salsa 57° in flip top reach in cooler at kitchen being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion sour cream 56°, green salsa 58°, red salsa 57° in flip top reach in cooler at kitchen being held more than four hours. Stop sale issue . Employee discarded food. Harchada 59° at front line at room temperature being held less than four hours. Employee time marked on it . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored....bleach, degreaser, windex stored with condemns, sing serve utensils. Employee moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored bucket in handwashing sink at front line . Employee moved Corrected On-Site

Intermediate - Lack of toilet tissue at each toilet at women bathroom. Employee provided Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing door due to door left opened , men and women bathrooms.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager: Victor Gonzalez 7-14-21 Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed whipping cloth in hand sink. Cook removed. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

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. Repeat Violation Admin Complaint

Basic - Hood system soiled