TACOS AL CARBON BAR AND GRILL

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth while cleaning and then handled clean utensils, equipment and unwrapped single service take out containers while preparing/packaging food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 rodent droppings in kitchen on shelf over prep table. Approximately 5 rodent droppings in kitchen on floor under/around prep table. Approximately 3 rodent droppings in kitchen on floor under dish machine. Approximately 3 rodent droppings in kitchen on floor under/behind storage shelve/reach in cooler. Approximately 5 rodent droppings in kitchen dry storage area/closets. Advised Operator to remove droppings, clean/sanitize area(s). 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. At Left side flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); cooked potato fries (47F - Cold Holding). Operator stated items not prepared or portioned today, 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 Left side flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); cooked potato fries (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided paper towels. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink on cook line. Operator provided soap. 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. Employee handled broom/dust pan while cleaning and then handle clean utensils and bottles without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in kitchen dry storage area. Approximately 20 rodent droppings in kitchen inside electrical closet. Approximately 5 rodent droppings in kitchen under dish machine. Approximately 5 rodent droppings in kitchen next to dry storage shelves on cook line. Advised Operator to remove droppings, clean and sanitize areas. Warning

High Priority - Employee washed hands with no soap. Employee wash hands with no soap at cook line hand wash sink air dried hands and then handled tortillas while placing to fry. Operator discussed with employee who then washed hands with soap and dried with paper towels. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live, small flying insects in bar flying around/landing on bar mats/liquor bottles. Advised Operator to eliminate flies. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned bags of raw beef stored over portioned bags of cooked pork. Operator moved raw beef below cooked pork. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right side flip top cooler; cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Right side flip top cooler; sour cream (51F - Ambient Cooling 10:05am/51F - Ambient Cooling 10:35am). Operator stated sour cream portioned/cooling since 8:30am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Advised Operator to provide paper towels. Warning

Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Advised Operator to provide soap. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (46F - Cooling). Operator stated cooling overnight, in deep, covered container, did not reach 41F within 6 hours. 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 and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (46F - Cooling). Operator stated cooling overnight, in deep, covered container, did not reach 41F within 6 hours. 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. At cook line; employee handled soiled dishes while carrying to dish area and then returned to cook line and began preparing food without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over cooked beans. Operator moved raw chicken to bottom shelf. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings in kitchen on shelves over prep table/sink. 3 rodent droppings in kitchen in prep sink. 4 rodent droppings in kitchen on floor in prep area. 3 rodent droppings in kitchen dry storage area on top of single service article boxes. 4 rodent droppings in kitchen on top of food storage containers/shelves to left of microwave. 7 rodent droppings in kitchen on floor in liquor storage area. 3 rodent droppings in kitchen on floor around ice machine. 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 flip top coolers; raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans inside cooler for more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top coolers; raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans inside cooler for more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked seafood soup (112F - Cooling/97F - Cooling) since 12:15 1st temperature at 1:06/2nd at 2:00;cooked tomatoes (128F - Cooling/118F- Cooling) since 12:50 1st temperature at 1:08/2nd at 2:00. At this rate products will not reach 70F within 2 hours, Operator split products into shallow pans and moved to walk-in freezer to facilitate faster cooling. Corrective Action Taken Warning

High Priority - Displayed food not properly protected from contamination. At inside bar, cut washed celery displayed on bar top uncovered. Operator covered with plastic. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed cutting board began cutting peppers without sanitizing cutting board. Advised operator to properly sanitize cutting board before use. Warning

High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer, tamales stored in non food grade thank you bags. Operator removed tamales from bag. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, breaded portioned plastic wrapped raw chicken stored over raw beef. Operator moved chicken to lower shelf. Corrected On-Site 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. Right side flip top cooler; queso fresco (51F - Cold Holding); Operator stated not prepared or portioned today, was in overfilled pans in make top held overnight. At cookline flip top cooler, raw diced tilapia (51F - Cold Holding Operator stated not prepared or portioned today was held in cooler overnight. At outside bar ; housemade cooked salsa verde (51F - Cold Holding); housemade salsa (51F - Cold Holding. Operator stated not prepared or portioned today was held in cooler overnight. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side flip top cooler; queso fresco (51F - Cold Holding); Operator stated not prepared or portioned today, was in overfilled pans in make top held overnight. At cookline flip top cooler, raw diced tilapia (51F - Cold Holding Operator stated not prepared or portioned today was held in cooler overnight. At Outside bar ; housemade cooked salsa verde (51F - Cold Holding); housemade salsa (51F - Cold Holding. Operator stated not prepared or portioned today was held in cooler overnight. See stop sale Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At kitchen handwashing sink inoperable, no running water, drain line disconnected. Operator repaired, turned on running water, connected drain line. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with cleaning chemical unlabeled. Advised operator that all chemicals must be labeled. 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 rice 48°F cooling Cooked beans 47°F cooling Salsa verde 47° Cooked beef 44°F cooling Cooked chicken 44°F cooling in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Food items covered in large containers. Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment / unclean pot or utensils and then engaged in food preparation/ grabbed beef base, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated on site. Employee washed hands. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing pot. No sanitizing procedure before putting back on shelf. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tilapia over blue cheese in bottom reach in cooler on cook line Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw oyster reach in freezer in kitchen 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. Salsa verde 54°F in bottom reach in cooler on cook-line. Operator states food not prepped or portioned today. In unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 48°F cooling Cooked beans 47°F cooling Salsa verde 47° Cooked beef 44°F cooling Cooked chicken 44°F cooling in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Food items covered in large containers. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa verde 54°F in bottom reach in cooler on cook-line. Operator states food not prepped or portioned today. In unit over four hours. sour cream 44°F cold Holding. Hot dogs 47°F cold Holding in walk in cooler. Per operator food not prepped or portioned today. In unit over four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa verde 54°F in bottom reach in cooler on cook-line. Operator states food not prepped or portioned today. In unit over four hours. sour cream 44°F cold Holding. Hot dogs 47°F cold Holding in walk in cooler. Per operator food not prepped or portioned today. In unit over four hours. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chopped lettuce at 10:16am(76°F ambient cooling)since 9:45 am to 72F at 10:45 am. Lettuce wrapped in plastic bags. Removed. At this rate food will not cool to 41F within four hours. Corrective Action Taken Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine Soda nozzle unclean in bar area Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. fish ceviche, oysters cocktails, and half oysters on menu. 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 arrived on site. Warning

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. One employee hired over sixty days Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa verde and beef soup reach in cooler in kitchen no date marking. Operator states food made 48 hours ago. Warning

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in beans Warning

Basic - No handwashing sign provided at a hand sink used by food employees. On cook line. At bar. Warning

Basic - Old labels stuck to food containers after cleaning. On shelf over prep area next to walk in cooler Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

Basic - Soiled dry wiping cloth in use. On cutting board on cook line Warning

Basic - Working containers of food removed from original container not identified by common name. Corn starch container on dry storage shelf in kitchen Warning