YAYO CATRACHO CORP

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 84f cooling, beef 50f cold holding , sopa soup 50f cold holding , milk 50f cold holding , chicken 50f cold holding , chicken taquatoes 50f cold holding , cheese 56f cold holding , Manager states food was at 37f ambient earlier. Advised to rapid chill foods in freezer. Manager states refrigeration man is on his way. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-08-01: No change Time Extended - From follow-up inspection 2023-09-05: Spoke with manager and they are still studying for test. Will time extended. Must be complied by next call back to avoid an administrative complaint. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-08-01: No change Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Dough for tortillas is in Togo bags with ink labeling

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. Emailed form 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. Warning

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. Emailed in English and Spanish

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Torn gasket on walk in cooler door

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler. Plastic grocery bags with printed ink being used to store foods

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw shelled eggs stored over Limes. Raw chicken over raw beef over cheese. Operator moved Corrected On-Site

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. Emailed paperwork 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. Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs left on countertop during entirety of shifts. Issued and reviewed paperwork Corrected On-Site

Basic - Food stored on floor. Bag of rice straws on the floor in dry storage area. Oper moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 79°F. Operator discarded Corrected On-Site

Basic - Reuse of single-service or single-use articles. In walk in cooler. Plastic zephyrhills gallon jugs with handles being used for multiple home made drinks.

Basic - Wood food-contact surface not properly sealed. Over separation between dry storage and kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 54f cold holding, milk 50f cold holding, cheese shredded 52f cold holding , cheese sliced 54f cold holding , Advised rapid chill. Manager placed in walk in cooler. Warning

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

Basic - Equipment in poor repair. White stand up cooler ambient 50-60f. Owner turned down it is dropping in temperature. Make sure cooler is at 41f or lower before placing food back in

Basic - Open dumpster lid. In shared plaza. Garbage man pushed can to far back unable to close