REY TACOS

Intermediate - Handwash sink used for purposes other than handwashing spatula and rags stored in sink at front counter. Operator removed. Corrected On-Site

Basic - Bowl with no handle used to dispense salsa sriracha in kitchen. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust to the left of triple sink.

Basic - Cook coffee container on a food preparation table next to cheese hot holding. Cook removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in sugar container. Cook removed scoop. Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name. Cook labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (50F - Cooling); glass door cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within six hours. Covered on bottom shelf in large container.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over corn reach in freezer Shrimp Not commercially packaged

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked beans glass reach in coolerb

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 beans (50F - Cooling); glass door cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within six hours. Covered on bottom shelf in large container.

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.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cooked rice (81F - Cooling) 10:30am cooling since 8:30am recheck 20mins 81F tied bags sitting on top of each other- operator;moved to freezer to facilitate the cooling process. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff certifications are copies of the original document.

Basic - Food not stored at least 6 inches off of the floor. Sugar and flour bins on kitchen floor - operator stored correctly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen needs to be defrosted. Repeat Violation

Basic - Stored food not covered. Reach in freezer - frozen shrimp and frozen plantains- operator covered. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat cheese in glass door cooler in back room. Cook removed cheese. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Cook provided. 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. Pulled beef prepared 2 days ago, in glass door reach in cooler.

Basic - Ice buildup in reach-in freezer .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in glass door cooler in the back room.

Basic - Stored shrimps not covered in reach in freezer. Cook covered. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 49°F, cooked yesterday, in glass door refrigerator. See stop sale. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 49°F, cooked yesterday, in glass door refrigerator.

High Priority - Nonfood-grade bags used in direct contact with cheese and bread in glass door reach in cooler.

High Priority - Nonfood-grade bags used in direct contact with raw beef. Cook removed bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan 50°F, tres leche 52°F, in display cooler at front counter. Employee stated for less than 3 hours , delivered. Unit is frozen up with solid ice on the top. Cook placed food into kitchen reach in cooler. Corrective Action Taken

Basic - Ice buildup in white reach-in freezer.