TACOS AL CARBON MOBILE UNIT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above containers of ready to eat sauce. Operator reorganized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trashcan. Operator reorganized. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped spoons and forks stored upright near to go window. Operator reorganized. Corrected On-Site

Basic - Food stored on floor. Under steam table, ready to eat tortillas and chips stored on floor.

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 cash transaction then proceeded to touch single service items without washing hands. Advised operator of proper handwashing.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bottle of household pesticide-Zevo, stored on shelf. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, raw shell eggs stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. 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 kitchen, cooked rice (95F); cooked shrimp (112F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F.

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. Wiping cloth chlorine sanitizer 200+, exceeding the maximum concentration allowed. Operator diluted sanitizer to 100ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible, blocked by cutting board. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used for other purposes as evident by food debris in 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 - Equipment in poor repair. At kitchen, tall double door reach in cooler door is broken.

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket chlorine 0 ppm . Manager added sanitizer. Chlorine 100 ppm 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. Chocolate flan date marked 09/11 . Today is 08/29. As per manager still within 7 days. Stop sale issued for temperature.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. whole milk 56 f, 2% milk 53 f in this cooler since 8 am current time 11:20 am. Operator moved both to commissary walk in freezer to cool quickly . Chocolate flan 45 f, tres leches 47 f dated good thru 09/11 today is 08/30, ( in the cooler longer than 4 hours )

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole milk 56 f, 2% milk 53 f in this cooler since 8 am current time 11:20 am. Operator moved both to commissary walk in freezer to cool quickly . Chocolate flan 45 f, tres leches 47 f dated good thru 09/11 today is 08/30, ( in the cooler longer than 4 hours )

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Portioned Salsa 46 f as per operator prepared at 8 am current time 11:09 am. second temperature of portioned salsa 48 f at 12:00 pm ( due to opening and closing cooler temperature went up from previous temperature) ambient cooling longer than 4 hours 16 containers of 16 oz each.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Portioned Salsa 46 f as per operator prepared at 8 am current time 11:09 am. second temperature of portioned salsa 48 f at 12:00 pm ( due to opening and closing cooler temperature went up from previous temperature) ambient cooling longer than 4 hours

Intermediate - Handwash sink not accessible for employee use at all times. White cutting board and blender stored on top of hand sink. Explained and manager removed both. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knife stored between wall and fire extinguisher by hand sink. Manager removed the knife. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in a container in standing water. Water temperature 81 f. Explained. Manager dumped the water. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.