TAQUERIA VIVA MEXICO

High Priority - Nonfood-grade bags used in direct contact with food inside cooler. Manager voluntarily discarded food Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils stored on the end of the storage unit at cook line in the walk through area . Manager relocated utensils Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on cart next to the slicer. Manager relocated items Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Cactus inside to go bag Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak in small pan on grill temp at 125 hot holding. Employee recooked new temp 180 hot holding Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cook multiple items no thermometer was used to check food temperatures during inspection

Basic - Bowl or other container with no handle used to dispense food. Plate being used to scoop rice reach in cooler. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee coffee in between both reach in.coolers. Employee moved. Corrected On-Site

Basic - Floor area(s) covered with standing water front of reach in cooler near glass stand alone reach in cooler.

Basic - Food stored on floor. Ox of oil storage on floor near reach in cooler. Employee moved Corrected On-Site

Basic - Stored food not covered. Glass reach in cooler Soup Red sauce Beans Employee covered during inspection Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Was 0 ppm now 0 ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plan does not show ice machine, chest freezer, coolers and hallway by bathroom or vertical cooler and freezer in kitchen and cooler in dining area. Warning - From follow-up inspection 2024-07-31: No plans submitted discussed with plan reviewer. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-07-31: Not observed. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches behind the beverages cooler. 2 dead roaches by vertical cooler Warning - From follow-up inspection 2024-07-31: 4 dead roaches on sticky trap behind reach in cooler by bar and cash register. Employee removed trap and sanitized the area. Admin Complaint Corrected On-Site

High Priority - Raw animal food ( raw beef ) stored over or with ready-to-eat food ( French fries ) in a freezer - not all products commercially packaged in freezer near ice machine

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and broth - 129 F on stove, salsa 98 F on stove - manager reheated chicken in broth to189 F salsa to 172 F Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification for Jose - CFM Josefina present

Basic - Accumulation of black mold-like substance in the interior of the ice machine - manager cleaned interior area Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream for employees inside reach in freezer next to food for the public - manager placed ice cream in a closed container labeled for employee food Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 15 lbs Cooked rice 101 f cooked at 12:30 pm temp time 2:37 pm did not cool from 135 f to 70 f within 2 hours no temperatures taken.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 15 lbs Cooked rice 101 f cooked at 12:30 pm temp time 2:37 pm did not cool from 135 f to 70 f within 2 hours no temperatures taken. Stop sale sour cream 48 f ambient cooling over 4 hours bought at 11:00 am temped at 3:00 pm 48 f ambient air temperature of reach in cooler by kitchen entrance 49 f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken 44 f raw beef 44 f 2nd temp operator placed in freezer.2nd temp 43 f

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. Stop sale sour cream 48 f ambient cooling over 4 hours bought at 11:00 am temped at 3:00 pm 48 f ambient air temperature of reach in cooler by kitchen entrance 49 f

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. By three compartment sink.

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.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef on counter.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100 ppm remade to 200 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Hand wash sink used to fill sanitizer solution bucket. Discussed with manager.

Basic - Food stored on floor. -Bucket of Lard and case of canned 6lb 13oz. Hominy stored on floor. Discussed with manager. 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. -Scoop without a handle stored inside salt on cooks line, discussed with manager. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in coolers on cooks line soiled.

Basic - Plumbing system in disrepair. -Plumbing under hand wash sink inside kitchen near three compartment sink leaking, manager has a bucket under leak.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Interior of reach in coolers on cooks line soiled.

Basic - Stored food not covered. -Beef, chicken, and pork stored uncovered inside reach in cooler near three compartment sink. Manager covered items Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on storage rack near three compartment sink, manager moved to sanitizer solution bucket. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on cook line. - From follow-up inspection 2022-05-17: Observed same. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food, inside the freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board on the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the employee hand sink used for dumping, ice inside the hand sink, back kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Observed a plays up inside the flour container without a handle. Manager removed up from the flour container. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Stored food not covered. Observed some cooked chips not covered on the cook line for possible cross contamination. Manager placed a lid over the chips. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled in kitchen area. Manager placed labeled on the container. Corrected On-Site