SENOR TACO

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 50 rodent droppings on floor beneath the built-in server station counter and along the left side of the three compartment sink in server wait station in dining room. 10 rodent droppings on the floor beneath the three compartment sink in server wait station of dining room area. 20 rodent droppings on the floor on the right side of built-in shelf across from the flat-top grill in kitchen. - From follow-up inspection 2024-09-11: 10 rodent droppings under racks in dry storage area. Time Extended - From follow-up inspection 2024-09-12: 14 rodent droppings under racks next to double door cooler and freezer across from the expo counter. 10 rodent droppings beneath three compartment sink in server wait station in dining room. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In ware washing area. - From follow-up inspection 2024-09-11: Time Extended - From follow-up inspection 2024-09-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved. - From follow-up inspection 2024-09-11: Time Extended - From follow-up inspection 2024-09-12: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above and across from three compartment sink. - From follow-up inspection 2024-09-11: Time Extended - From follow-up inspection 2024-09-12: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Two holes in the wall on the left side of built-in shelf across from the flat-top grill in kitchen. - From follow-up inspection 2024-09-11: Time Extended - From follow-up inspection 2024-09-12: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 50 rodent droppings on floor beneath the built-in server station counter and along the left side of the three compartment sink in server wait station in dining room. 10 rodent droppings on the floor beneath the three compartment sink in server wait station of dining room area. 20 rodent droppings on the floor on the right side of built-in shelf across from the flat-top grill in kitchen. - From follow-up inspection 2024-09-11: 10 rodent droppings under racks in dry storage area. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In ware washing area. - From follow-up inspection 2024-09-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved. - From follow-up inspection 2024-09-11: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above and across from three compartment sink. - From follow-up inspection 2024-09-11: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Two holes in the wall on the left side of built-in shelf across from the flat-top grill in kitchen. - From follow-up inspection 2024-09-11: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 62 oz dented can of Mushrooms.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over tortillas in single door reach in deli cooler. Inspector moved eggs at the bottom of reach in cooler. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 50 rodent droppings on floor beneath the built-in server station counter and along the left side of the three compartment sink in server wait station in dining room. 10 rodent droppings on the floor beneath the three compartment sink in server wait station of dining room area. 20 rodent droppings on the floor on the right side of built-in shelf across from the flat-top grill in kitchen.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer buckets testing at 200+ PPM.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Reach in deli cooler cutting boards stained.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of salsas in double door cooler in kitchen area and in display cooler at server wait station not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled orange chemicals spray bottle stored on floor under hand sink in kitchen area. Employee labeled as degreaser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with yellow substance.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave, oven, freezer and cooler handles throughout kitchen soiled with food debris.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In ware washing area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved.

Basic - Dead roaches on premises. 1 dead roach under three compartment sink in server wait station in dining room area. 1 dead roach under prep table storing spice bottles. 1 dead roach under prep table storing rice cooker in kitchen area. 4 dead roaches behind stove/oven, fryer, and flat top grill in kitchen area. 1 dead roach under stove/oven.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above and across from three compartment sink.

Basic - Floor area(s) covered with standing water. Under single door deli cooler and prep table in kitchen area.

Basic - Food stored on floor. Box of oil stored on floor next to flat top grill.

Basic - Hole in or other damage to wall. Two holes in the wall on the left side of built-in shelf across from the flat-top grill in kitchen.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes stored in between cracks of prep table and wall.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven interior heavily soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deli coolers and double door freezer gaskets soiled with food debris throughout kitchen. Stove top soiled with grease. Side of fryers heavily soiled with grease build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open bottles of water stored inside single door reach in deli cooler.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dried soiled wiping cloths stored on top of container of clean knifes.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over multiple salsas in double door cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on reach in deli cooler cutting board and on tray storing tea dispenser in server wait station.

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25 ppm. Employee added chlorine. 50 ppm Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-01-05: three compartment sink not set up Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White reach-in cooler across handwash sink of cook line: raw shell eggs 56F. Raw shell eggs were moved to Coca Cola cooler Double door reach-in cooler of cook line: cooked pork 55F, shredded cheddar 44-45F, red homemade salsa 60F, sour cream 60F. Per operator no foods are kept in coolers over night. Employee placed ice bags and closed lid. Corrective Action Taken Warning - From follow-up inspection 2022-01-05: White reach-in cooler across handwash sink of cook line: raw shell eggs 43°F, shredded mozzarella 43°F, cooked pork 51°F. Was held in double door reach-in cooler of cook line at the start of day less than 4 hours and then moved back to this cooler that functions properly. Double door reach-in cooler or cook line: cooked chicken 60°F, homemade red salsa 51°F, homemade green salsa 51°F, pico 40°F. Per operator salsas were held in other reach-in cooler that held temperature appropriately and the cooked chicken was held in reach-in cooler over night. Stop sale issued for chicken. Operator placed salsas on ice in reach-in freezer. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler trainings expired 10/13/2021 Warning - From follow-up inspection 2022-01-05: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25 ppm. Employee added chlorine. 50 ppm Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White reach-in cooler across handwash sink of cook line: raw shell eggs 56°F. Raw shell eggs were moved to Coca Cola cooler Double door reach-in cooler of cook line: cooked pork 55°F, shredded cheddar 44-45°F, red homemade salsa 60°F, sour cream 60°F. Per operator no foods are kept in coolers over night. Employee placed ice bags and closed lid. Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital ambient thermometer is set at 35°F on white reach-in cooler across handwash sink of cook line. State thermometer registers at 52°F. There is no fluctuation in temperature of thermometer when door is open Warning

Intermediate - Handwash sink of front locked has bucket stored inside of it. Operator removed bucket Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler trainings expired 10/13/2021 Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of window cleaner not labeled. Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of single door reach-in cooler of kitchen. Employee removed Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to chest freezer Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in kitchen. Foods still frozen solid Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning