TACOS ROCK GULF BREEZE

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Bowl or other container with no handle used to dispense food.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink. Hand washing station in kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing station inside kitchen, operated explained that knob broke yesterday morning and having repairs done immediately. Kitchen has an additional hand washing station with hot water.

Basic - Floor not cleaned when the least amount of food is exposed. Underneath three compartment sink.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside upright reach in cooler.

Basic - Ceiling tile missing. Above reach in cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents in kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Steak stored in retail bags in reach in freezer left side of kitchen prep area.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small bowl in large sugar container left side of service line. Operator removed bowl during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection observed employee beverage on wait station table top next to clean dishes and on back dry storage rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Hood above cook line with droplets of grease present. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Upon inspection observed sanitizer bucket on floor left side of kitchen entry. Operator corrected storage during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with grease.