SENOR TACO MEXICAN GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked corn in 2 door standing cooler. Educated and employee corrected. 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. Cooked beef. Operator dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Employee labeled. Corrected On-Site Repeat Violation

High Priority - 1 Live, small flying insects found in kitchen. No contact with food contact surface.

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. L.E, K.S. 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. L.E, K.S.

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in 2 bottles. Employees labeled with said solution inside. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in beverage cooler. Advised to place in separate container. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Ware washing area. Repeat Violation

Basic - Ice scoop handle in contact with ice. Informed employee. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp and chicken in three compartment sink. Education provided. Employee fixed by running cool water. 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. Yellow rice 150F cooling made at 9am found at 1:45pm. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over juices in standing 2 door cooler. Employee removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow rice 150F ambient made at 9am found at 1:45pm. Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee said they were only using dish soap when asked which sanitizer is used. Person in charge educated employee when using three compartment sink to use sanitizer. Establishment has bleach. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yellow rice sitting out in prep table with lid on. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Disinfectant. Inspector labeled. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's/employees.

Basic - Cutting board has cut marks and is no longer cleanable. On cooks line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In front ware washing area and kitchen. Repeat Violation

Basic - Food stored on floor. Bulk oil on cooks line. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed.

Basic - Reach-in cooler interior/shelves have accumulation of leftover food debris.

High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Made contact with grease resistant wrap paper. Manager discarded wrap paper and is actively trying to remove fly. Per Randy, next unannounced inspection. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked beef found at 110F cooling with pan cover, prepared at 9:30 am found at 3:30 pm.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Person in Charge observed mop sink bucket and wastewater found next to waste in ground. Person in charge educated staff to only use mop sink in kitchen to remove of waste in site. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over tripe not in original packaging in reach in freezer. Education provided and inspector corrected on site. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef found at 110F. Did not reach proper cooling temperature. Manager discarded.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beef covered while in cooling process. Informed Person in Charge.

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies found in front area sink. Employee removed. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present. Informed Person in charge to make sure a Manager is on site when 4 or more employees are working in establishment.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Person in charge cleaned. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. On reach in coolers in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. On cook's line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of steam table. Person in charge removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Informed employee.

Basic - Equipment in poor repair. Per Person in charge, Cold holding equipment now working at moment, being used to store dry storage products.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Per Person in Charge, recently cleaned and are currently drying.

Basic - Floor tiles missing and/or in disrepair. Cracked tile In front of 3-compartment sink.

Basic - Stored food not covered. Multiple foods in reach in cooler; shredded pork and shredded chicken. Informed staff.

Basic - Time/temperature control for safety food thawed in an improper manner. Marinated beef and pork sitting out to thaw at room temperature taken out of freezer less than 30 minutes ago. Person in charge and employee educated on proper method and placed items on stove to cook. Corrective Action Taken

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled towels laying on top of cardboard on top of grill. Informed Person in charge to remove wet towels. Employee removed wet towels. Corrected On-Site

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

Basic - Food stored on floor. Cases of bottled drinks

Basic - Interior of oven/microwave soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. In restroom emailed a copy.