TACOSON

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris build up on slicer machine adjacent to 3-door freezer in back kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table next to coffee maker Employee placed in sanitizer bucket 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. Observed guacamole with no date mark

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed a chest freezer stored unprotected in a customer area

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood along wall in dry storage area

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled the bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed the red cutting board was excessive cut marks.

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bathroom. Manager placed paper towels at sink. 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. No items date marked. Discussed importance of date marking.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, guacamole made more than 24 hours ago not date marked.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with bare hands. Tomatoes will be used as a topping for tacos. Discussed with manager. Employee put gloves on before resuming cutting tomatoes. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in crockpot at 126°F. Manager turned up crockpot to reheat to 165°F. Corrective Action Taken Warning - From follow-up inspection 2021-11-10: Queso at 125°F. Manager turned up to reheat to 165°F or higher. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler stained. Warning - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2021-11-10: Time Extended