DUKE'S TACOS AND MARGS

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 dishmachine sanitizing at 0/ppm chlorine/advised operator to use main dishmachine in kitchen until bar dishmachine is serviced. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese/stored within 2 hours/ric#1/corrective action taken/operator transferred Tcs foods to another cooler. Corrective Action Taken

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen

Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen

Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen/corrective action taken/operator stored sanitizer bucket properly. Corrected On-Site

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. Advised operator to use main dish machine in kitchen.

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. Heavy cream/opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

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.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon/cut over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Prep area/kitchen Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice /corrective action taken/operator stored ice scoop properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Prep area/kitchen.

Basic - Ripped/worn tin foil used as shelf cover. Prep tables/kitchen

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over clams/walk in cooler/corrective action taken/operator stored raw eggs on bottom shelf. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa/cookline

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. By back door.

Observed electrical wiring in disrepair. For reporting purposes only. Electrical outlet missin/by prep cooler/kitchen

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Calamari for ceviche, Per operator, calamari wil be fully cooked to 145 internal temperature before mixing with lime juice for ceviche.

High Priority - Toxic substance/chemical improperly stored. Cleaners over disposable gloves/storage area/corrective action taken/operator stored chemicals properly. 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. Milk/opened over 24 hours before/corrective action taken/operator date labeled food.walk in cooler Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Groundbeef /prepared over 24 hours before/walk in cooler. Corrective action taken/operator date labeled food. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Salt boxes/storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. Cookline

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door/bottom rusted.