TAQUERIA DON RAMON

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Nobody had washed hands before work as evidences by items in hand washing sink and water was 44F. I asked if they has parasite destruction washed hands and they said no. Water reached 85F once turned on. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Watched person in charge put gloves on without washing hands first. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person with hand on face and not wash hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler since yesterday; In tall reach in cooler; salsa 58F, tomatillo sauce 57F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brand new Gyro roll on spinner @ 68F. Spinner is broken. On spinner 3 hours. Had person in charge cut it off the cone and place in reach in cooler. In tall reach in cooler; salsa 58F, tomatillo sauce 57F; ( - Cold Holding). Per person in charge salsa and tomatillo sauce made yesterday. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of steamer; ground beef 91F. Had person in charge place on griddle and it was heated to 173F. Corrected On-Site

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee has long fingernails.

Intermediate - Handwash sink used for purposes other than handwashing. Container of limes in hand washing sink. Person in charge removed. Corrected On-Site

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. Employees certificate has expired. Repeat Violation Admin Complaint

Basic - Reuse of single-service or single-use articles. Establishment has raw animal food in non food grade grocery bags.

High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Pork on a gyro has been 71 F since 11am. now 2 pm. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food prepared at home. When asked the manager where food was prepared she said at home. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 98F, beef 100F, peppers/onions 90F; ( - Hot Holding) in reach in cooler; Cheese 52F, beef 53F, langua 47F, chorizo 48F; ( - Cold Holding) on hot table; Chicken, refried beans, rice, beef, cow cheek, pork 126F-130F; ( - Hot Holding) all food in cooler 4 hrs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 52F, beef 53F, langua 47F, chorizo 48F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting out on cookline; Pork 98F, beef 100F, peppers/onions 90F; ( - Hot Holding) on hot table; Chicken, refried beans, rice, beef, cow cheek, pork 126F-130F; ( - Hot Holding) Repeat Violation Warning

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment does not have enough cold holding units to keep food cold. Ambient air in cooler was 50F. ** the ambient temperature in drink cooler is 52F. No other cooler on truck. Warning

Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Establishment does not have enough hot holding units to keep food hot. Warning

Intermediate - No soap provided at handwash sink. Establishment does not have soap at hand washing sink. They Said they use hand sanitizer not the sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment does not have any food dated. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 1 person put gloves on without washing hands first. Addressed immediately and person washed hands and put gloves on. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 1 person touch bare body and not wash hands. Addressed immediately and person washed hands and put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on counter; Onions/peppers 120F gyro meat 83F, sausage 83F; ( - Hot Holding) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink was blocked by single service containers. Person in charge moved single service containers. 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. Two people working in kitchen do not have training. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment does not have sanitizer of any kind on truck. Waited for person in charge to go get bleach. Sink tested at 75ppm. 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 food on truck is date marked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, purse sitting by sink. Person in charge removed all items. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled.

Basic - Single-service articles improperly stored. To go boxes upside down. Should have the opening face down. Repeat Violation