ROCCO'S TACOS

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized... employee sanitized utensils after discussion. Corrected On-Site Warning

High Priority - Live, small flying insects found... 4 small live flying insects flying around in bar . Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..home made hot sauce was cooked 3/30 at walk in cooler . See stop sale issue . Chef discarded food. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..home made hot sauce was cooked 3/30 at walk in cooler . Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding steak 121F being held less than 4 hours . After stirring food got temperature 151F . Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin...heavy soiled build up in ice machine . Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack...in use ice scoop stored top of soda line . Employee removed scoop . Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... cooked ground beef 47F, chicken flauta 47F in walk in cooler , food was not cooled properly due to walk in cooler unable to maintain temperature according to food code. Food was cooked yesterday. Stop sale issue . Repeat Violation Admin Complaint

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.... In-use utensil Scoop for sour cream used with moist food stored at expo line .

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server picked cleaned cup to prepare beverage. Server washing hands after discussion. 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 prepared onsite and held more than 24 hours not properly date marked...brisket juice in walk in cooler , chef not determined how long ago food was cooked/ prepped .

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.... cooked ground beef 47F, chicken flauta 47F in walk in cooler , food was not cooled properly due to walk in cooler unable to maintain temperature according to food code. Food was cooked yesterday. ...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked ground beef 47F, chicken flauta 47F, black bean 49F, queso 45F, butter 45F, cheese 45F , sour cream 48F, shredded cheese 50F , chicken juice 47F, brisket fat 46F , brisket juice 47F in walk in cooler #1 . Food not prepped or portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked ground beef 47F, chicken flauta 47F, black bean 49F, queso 45F, butter 45F, cheese 45F , sour cream 48F, shredded cheese 50F , chicken juice 47F, brisket fat 46F , brisket juice 47F in walk in cooler #1 . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...brisket juice in walk in cooler , chef not determined how long ago food was cooked/ prepped . Stop sale issue . Chef discarded Corrective Action Taken

Basic - Stored food not covered...Brisket fat at walk in cooler .

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Warning

High Priority - Food stored in ice used for drinks. ....margarita mix , juice bottles stored in drink ice at bar . See stop sale. Employee discarded ice . Corrective Action Taken Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server handle soiled dishes and then handed cleaned plates , prepared chips and salsa without washed hands . Employee washed hands after discussion. Corrected On-Site Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks. ....margarita mix , juice bottles stored in drink ice at bar . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...creama sauce 51F, green salsa 46F in ice bath at expo line , food not prepped or portion today, food being held less than 4 hours . Chef time marked on food. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....vera Cruz 67-71F in flip top reach in cooler at kitchen , food was prepped today to serve . Took another temperature after 20 minutes food temperature 66-70F . Chef removed food to freezer to chill fast Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times....blocked by moving cart. Employee removed cart . Corrected On-Site Warning

Basic - Stored food not covered....meat sauce , salsa at walk in cooler . Chef covered food. Corrected On-Site Warning

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. At bar; employee handled soiled dishes and then began making drinks, no hand wash. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line/prep area; employee went from cooking raw beef to cutting unwashed mushrooms no glove change no hand wash. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee wiped nose with gloved hand and then handled clean utensils, no glove change, no hand wash. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around prep area/dish machine/triple sink/bar. Admin Complaint

High Priority - Pesticide use not in accordance with manufacturer's directions. Throughout establishment; Nuvan pro strips used in food preparation/storage areas. Manufacturers label indicates product is not to be used in food preparation/storage areas. Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 50 live roaches under triple sink. 1 live roach under clean dish storage shelves across from triple sink. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line; employee put on gloves, picked up food off the floor using gloves hand, threw away food, wiped hand on apron and continued portioning tortilla chips, no glove change/hand wash. Warning

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. At Taco make top cooler; cojita (55°F - Cold Holding); pico (55°F - Cold Holding); shredded mozzarella (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Taco make top cooler; cojita (55°F - Cold Holding); pico (55°F - Cold Holding); shredded mozzarella (50°F - Cold Holding). At walk-in cooler; cooked chicken (45°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; black beans (125°F - Hot Holding); ground beef (105°F - Hot Holding); pork (120°F - Hot Holding); rojo sauce (110°F - Hot Holding). Operator stated items reheated prior to being placed in steam table. Repeat Violation Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; mussel tag removed from original container prior to container being emptied. Operator produced tag, replaced. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used as dump sink as evidenced by food debris accumulated in sink. Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. PIC unaware of proper hot holding requirements. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; open employee beverage container on prep table. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish storage shelves across from triple sink; mixing bowls wet nesting. Warning

Basic - Plumbing system in disrepair. Triple sink/dish machine hand wash sink; water leaking from drain pipe. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At prep area; unwashed/not cleaned mushrooms being cut. Warning

Basic - Soiled dry wiping cloth in use. At cook line steam table; soiled dry wiping cloth used to wipe around pans in steam table. Operator removed cloth. Corrective Action Taken Warning

Basic - Standing water in bottom of reach-in-cooler. At taco make top cooler; standing water in bottom. Repeat Violation Admin Complaint

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At bar hand wash sink; water very slow draining. Warning

Basic - Wood food-contact surface not properly sealed. At cook line; wood cutting boards damaged/splitting around edges. Warning

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. No proof provided Warning - From follow-up inspection 2022-07-19: 59 days Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher on far left prep line - From follow-up inspection 2022-07-19: Same

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler:; cooked beef cooked at 10:30 for 2.5 hours (4:40) (79°F-83°F - Cooling); ; cooked beef (5:30) (74°F-77°F - Cooling) item finished cooked around 1pm. First temperature taken at approximately 3 hours after cooking. Monitored for approximately 1 hour. See Stop Sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler:; cooked beef cooked at 10:30 for 2.5 hours (4:40) (79°F-83°F - Cooling); ; cooked beef (5:30) (74°F-77°F - Cooling) item finished cooked around 1pm. First temperature taken at approximately 3 hours after cooking. Monitored for approximately 1 hour. See Stop Sale Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Sanitizer was empty. Operator replaced sanitizer and called for service. Tech arrived at time of inspection and retested at 100ppm.Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

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. cooked chicken (50°F); cooked pork (50°F); cooked pork belly (51°F); cooked meatballs (52°F); butter (47°F); cooked chicken wings (49°F); cooked onions and peppers (50°F); raw shell egg ambient (47°F); heavy cream (49°F); rojo salsa (50°F);; salsa (48°F); shredded cheese (51°F); cooked black beans (52°F-54°F); sour cream (47°F); half and half (48°F) in walk in cooler. Unit has an ambient temperature of 43°F-47°F. Monitored unit and food items for approximately 2+ hours. No changes in temperature. Unknown time out of temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50°F); cooked pork (50°F); cooked pork belly (51°F); cooked meatballs (52°F); butter (47°F); cooked chicken wings (49°F); cooked onions and peppers (50°F); raw shell egg ambient (47°F); heavy cream (49°F); rojo salsa (50°F);; salsa (48°F); shredded cheese (51°F); cooked black beans (52°F-54°F); sour cream (47°F); half and half (48°F) in walk in cooler. Unit has an ambient temperature of 43°F-47°F. Monitored unit and food items for approximately 2+ hours. No changes in temperature. Unknown time out of temperature. See Stop Sale. left side: cooked chicken wrap(flauta) (65°F-67°F - Cold Holding); salsa (54°F-60°F); unit has an ambient temperature of 55°F. Operator discarded far right: raw steak (58°F); cooked onions and pepper (66°F); cooked sweet potatoes (52°F); cooked garlic 58°F (); cooked mushrooms (58°F); cooked chicken wings (54°F); shredded cheese (59°F); raw shrimp (53°F); raw mahi-mahi (52°F). Unit has an ambie temperature of 50°F-54°F. Operator states items have been in unit less than four hours. Operator moved to working unit. Warning

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. No proof provided Warning

Intermediate - No soap provided at handwash sink. Observed at hand wash sink on cook line. Soap was stocked with hand sanitizer. Operator replaced Corrected On-Site Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Admin Complaint

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at light inside of hood system. Light missing cover. Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher on far left prep line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked black beans (45°F-48°F - Cooling); refried beans (45-48°F); home made queso dip (51°F - Cooling) located in walk in cooler. Operator states items have been in unit overnight. Items prepared on previous day confirmed through date marking. Walk in cooler was once cooler/Freezer combo then converted to cooler only. Location of products does not provide adequate cooling to keep TCS items at 41°F or below. See Stop Sale Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher tested at 0ppm. Sanitizer was empty. Operator switched and primed. Retested at 100ppm Corrected On-Site Warning

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. cooked black beans (45°F-48°F - Cooling); refried beans (45-48°F); home made queso dip (51°F - Cooling) located in walk in cooler. Operator states items have been in unit overnight. Items prepared on previous day confirmed through date marking. Walk in cooler was once cooler/Freezer combo then converted to cooler only. Location of products does not provide adequate cooling to keep TCS items at 41°F or below. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Located on lights/ceiling tiles above cook line Warning

Basic - Standing water in bottom of reach-in-cooler. Located at taco station Warning