ABANEROS MEXICAN FOOD INC

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter truck, handle cell phone and instrument used to smack flies then began handled clean handle of flip top cooler; no hand wash. Advised employee to wash hands. Warning

High Priority - Live, small flying insects found. 3 flies flying around at food truck. Employee killed. 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. House made beef sauce (125F at 11:35am- Reheating) As per operator, reheating since 9:30am. Product did not reheat to 165F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: Cooked rice (46F - Cold Holding) As per operator, stored in unit over night. Item stored on top of pans in cooler: Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: Cooked rice (46F - Cold Holding) As per operator, stored in unit over night. Item stored on top of pans in cooler: Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. House made beef sauce (125F at 11:35am- Reheating) As per operator, reheating since 9:30am. Product did not reheat to 165F within 2 hours. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At standing refrigerator: salsa rojo (50F at 11:25am; 50F at 11:55am- Cooling) As per operator, portioned and cooling since 1 hour. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Advised operator to quick chill. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several zip lock bags of cooked food at flip top cooler unit cooked 2 days prior no date marked such as cooked pork and cooked rice. At standing refrigerator: House made tamales made 6 days prior not date marked. Advised employee to date mark. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stove top: cooked chicken (79F at 3:23pm- Cooling) As per employee, cooling since 12:30pm. At sink area between hand wash sink and triple sink: cooked beans (97F at 3:17pm- Cooling) As per employee, cooling since 10:30am. Cooked beans tightly covered with aluminum foil. At mini table beside steamtable: cooked rice (120F at 3:19pm - Cooling) As per employee, cooling since 1:00pm. Cooked rice in large quantity stored in large pot. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 flies flying around in food truck. Operator was able to get 3 flies out. Corrective Action Taken Admin Complaint

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 70 degrees Fahrenheit within 2 hours. At stove top: cooked chicken (79F at 3:23pm- Cooling) As per employee, cooling since 12:30pm. At sink area between hand wash sink and triple sink: cooked beans (97F at 3:17pm- Cooling) As per employee, cooling since 10:30am. Cooked beans tightly covered with aluminum foil. At mini table beside steamtable: cooked rice (120F at 3:19pm - Cooling) As per employee, cooling since 1:00pm. Cooked rice in large quantity stored in large pot. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked steak (98F - Hot Holding) As per employee cooked and stored since 1 hour. Operator reheated to 202F. Corrected On-Site Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer: house made chicken soup cooked then frozen on Thursday not date marked. Advised operator to date mark. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At flip top cooler unit: Cooked pork and cooked cow tongue cooked and frozen on Thursday and taken out and thawed on Saturday. No date mark. Advised operator to date mark. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in standing cooler: green salsa prepared on Saturday not date marked. Advised operator to date mark. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stovetop: cooked pork ribs (94F at 3:17pm- Cooling) As per employee cooling since 12pm. Item did not cool from 135F to 70F within 2 hours. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside food truck then touched ice scoop to get ice; no hand wash. No potable running water available to wash hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw pork then handled clean pots of food on stove; no hand wash No hand washing facility available to wash hands.

High Priority - Establishment operating with no potable running water at hand wash sink. Establishment operating with no functional hand wash facility.

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 70 degrees Fahrenheit within 2 hours. At cook line on stovetop: cooked pork ribs (94F at 3:17pm- Cooling) As per employee cooling since 12pm. Item did not cool from 135F to 70F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single door standing reach in cooler: red salsa with cooked peppers (48F at 3:29pm- Ambient Cooling); green salsa with cooked peppers (50F at 3:29pm- Cooling) As per operator, both items portioned since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. On cutting board: cheese sauce (87F - Cold Holding) As per operator, held for 1 hour. Not prepped or portioned today. Operator discarded.

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. At single door standing reach in cooler: red salsa with cooked peppers (48F at 3:29pm- Ambient Cooling); green salsa with cooked peppers (50F at 3:29pm- Cooling) As per operator, both items portioned since 10am. Items did not cool to 41F in a total of 4 hours. See stop sale.

Intermediate - No running water at three-compartment sink. Establishment operating with no functional ware washing facility.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items prepared onsite throughout the week and held in freezer not date marked. Advised operator to date mark.

Basic - Soiled dry wiping cloth in use and stored on clean cutting board.

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. Emailed poster to operator to be printed and posted Corrective Action Taken

Intermediate - No hot running water at three-compartment sink or hand washing sink at 78°F

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator to be printed, filled and file** Corrective Action Taken

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-07-22: Same Time Extended

High Priority - Employee ate and drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator washed hands Corrected On-Site

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. Observed inside Small reach in cooler; raw shell eggs (50F - Cold Holding); chopped lettuce (50F - Cold Holding); diced tomatoes (50F - Cold Holding); cheese (50F - Cold Holding) Observed inside Tall reach in cooler ; cooked pork (53F - Cold Holding); cooked beef (53F - Cold Holding); pozole (50F - Cold Holding) Per operator products stored for approximately 5 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Small reach in cooler; raw shell eggs (50F - Cold Holding); chopped lettuce (50F - Cold Holding); diced tomatoes (50F - Cold Holding); cheese (50F - Cold Holding) Observed inside Tall reach in cooler ; cooked pork (53F - Cold Holding); cooked beef (53F - Cold Holding); pozole (50F - Cold Holding) Per operator products stored for approximately 5 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop sale

Intermediate - Handwash sink not accessible for employee use at all times. By pots and pans Operator removed Corrected On-Site

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Small reach in cooler broken per operator. Tall reach in cooler gasket is broken Only two coolers not working properly. Operator using reach in freezer only

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Container with cooking oil, bottles of water Operator stored properly 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.

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked beans, cheese, raw beef thawing at room temperature. Operator moved to reach in freezer Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator removed Corrected On-Site