TACOS AL CARBON OF GREENACRES

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside Flip top cooler, at 9:14am cooked pork 47F cooling, cooked beef 48F cooling, cooked beans 50F cooling , beef soup 46F cooling ,all products cooling since yesterday per operator. See Stop sale 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. Employee blew air from her mouth into the gloves, then put it on gloves and proceeded to handle clean containers with food without washing hands. Employee washed hands . 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. Inside Flip top cooler, at 9:14am cooked pork 47F cooling, cooked beef 48F cooling, cooked beans 50F cooling , beef soup 46F cooling ,all products cooling since yesterday per operator. See Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Seafood soup 55F cold holding , per operator stored for longer than 4 hours and not prepared or portioned today see stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Seafood soup 55F cold holding , per operator stored for longer than 4 hours and not prepared or portioned today see stop sale Repeat Violation Admin Complaint

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator was able to provided chlorine. Corrected On-Site Warning

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. One cook on the line Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large container of cooked ground beef (62F - Cooling) per operator product not portioned or prepared today and held in reach in cooler since previous day. See stop sale. Repeat Violation Admin Complaint

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 exited back door to use mop sink and re entered the kitchen and without washing hands began to turn on stove and handle of pot of chicken. Discussed with operator who had employee wash hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. In kitchen employee handled raw chicken while placing on stove to cook and without washing hands employee began to handle pan of cooked beef. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee exited store through back door to dump bucket of water in mop sink. After employee re entered through back door and with gloved hands rinsed gloves, then removed gloves and put on a new pair without washing hands or using soap. Discussed with operator who had employee wash hands. Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. In back of restaurant next to mop sink large puddles of grey water on the ground from employees dumping mop water and rinsing mops. Discussed waste water disposal procedures with operator.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to line metal pan with cooked rice in steam table. Operator hose to discard product. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In kitchen bottles of household use roach pesticides stored next to dishwashing supplies. Discussed with operator to remove. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over portioned sauces. Discussed proper storage practices; operator removed eggs. Corrected On-Site

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. In reach in cooler large container of cooked ground beef (62F - Cooling) per operator product not portioned or prepared today and held in reach in cooler since previous day. See stop sale.

High Priority - Toxic substance/chemical improperly stored. In kitchen bottles of cleaning agents stored next to cooking oil. Discussed storage practices with operator who removed bottles. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler container of sour cream per operator product open approximately 10 am previous day. Discussed date marking with operator who added label with date mark. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler large containers with cooked shaved beef (119F - Cooling) at 10:45 per operator cooling since 9:30 to 117F at 11:20. At this current cooling rate product will not reach 71F within 2 hours. Discussed cooling procedures with operator who moved beef to shallow pans and removed lids to allow product to cool rapidly. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen handwashing sink located in middle of kitchen no paper towels at start of inspection. Operator replaced. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In reach in fridge containers of salsas with styrofoam cups used to dispense and portion salsa. Discussed with operator who removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above steam table ceiling tile moved and exposing attic. Operator stated electrician removed panel. Advised operator to replace.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above flip top cooler and steam table ceil8n* tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Discussed with operator to clean or replace.

Basic - Dead roaches on premises. In kitchen under shelf next to back door one dead roach. Discussed with operator to clean and sanitize area. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen bottles of employee drinks stored on shelf above single use service items , on food prep table with containers of food. Discussed with operator who removed bottles. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler bags on carrots, bags of corn, bags of lettuce, all stored on metal pan on floor. Discussed with operator who moved product onto shelves. Corrected On-Site

Basic - Food stored on floor. In kitchen on basket of tomatoes stored on floor. Discussed with operator who removed tomatoes from floor to be washed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom no employees must wash hands sign provided. Discussed with operator.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches crawling on floor by flip top cooler on cook line. Warning - From follow-up inspection 2024-11-07: 3 live roaches crawling behind reach in coolers Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale 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. Employee return from outside then proceed to touch clean equipment without washing hands. Advised operator of proper handwashing. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, several metal pans washed with only soap and water. Not sanitized. Advised operator of proper procedure to wash, rinse, sanitize. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Garbage bags used to store cooked tortillas. Advised operator to use food grade bags. Warning

High Priority - Presence of insects, rodents, or other pests. 1 live spider on cutting board by 3 compartment sink. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At reach in cooler, Salsa, beef soup, seafood soup dated 10/25-10/29. Exceeding 7 days for stirage. See stop sale. Warning

High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches crawling on floor by flip top cooler on cook line. Warning

High Priority - Sewage/wastewater backing up through sinks. Handwashing sink on cookline drain backing up. When turn on the floor drain backs up ,also area cannot be isolated plus staff walking by. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, raw shell eggs (73F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Operator placed eggs into reach in cooler to quick chill. Corrective Action Taken 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 cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding); Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding) At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding) All items not prepared or portioned today. Operator stated all items held overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding); Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding) At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding) All items not prepared or portioned today. Operator stated all items held 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 cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cerviche mixto on menu, per operator served with raw fish. Warning

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/ Manager showed up halfway through the inspection. Corrected On-Site Warning

Basic - Dead roaches on premises. 1 dead roach on floor in front of flat top grill. Warning

Basic - Hole in or other damage to wall. A hole in the wall in Men's restroom. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...two live fly, flying and landing on the prep table. Employee trying to eliminated . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 53F , raw beef 49F, raw chicken 47F in flip top reach in cooler at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee removed food to another acceptable cooler . Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food...condiment cup uses as a scoop in salsa , employee removed cup . Corrected On-Site

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed products labeled for greater than 7 days. Operator discarded. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by floor fans.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inconsistency in date labeling (day/month/year) vs. (month/ day/year). Operator to confirm one standard.

Basic - Equipment in poor repair. Observed torn gaskets on glass door reach in coolers.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop directly on floor.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cleaning grill and then putting on gloves and start to do food preparation with out washing hands. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed at Fliptop refrigerator raw shelled eggs above avocados. 2) Observed at 3 door glass refrigerator raw fish above cooked beef. Operator place raw shelled eggs and fish on lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 compartment sink due to hand wash sink temporary block by steam table .

Intermediate - Handwash sink not accessible for employee use at all times. Observed steam table blocking hand wash sink. Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Warning