TACO MILAN

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-02-12: No change. Manager failed test. Time Extended - From follow-up inspection 2024-04-03: Retook test and passed but has not received certificate yet. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-02-12: No change. Manager failed test. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placing vegetables in Togo container for an order.

High Priority - Roach activity present as evidenced by live roaches found. 1 roach crawling on floor, back door is propped open. Operator killed roach. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Pan of onions and purse in handwash sink. Operator moved items. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

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.

Intermediate - No soap provided at handwash sink. Operator replaced soap. No handwashing sign. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cow cheek made 2 days ago.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on water. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on prep table.

Basic - Hood filter missing from automatic fire suppression/exhaust system. A gap in between 2 hood filters above grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach-in cooler gaskets soiled.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Around the air conditioning unit are gaps that are not completely sealed.

Basic - Single-service articles not stored inverted or protected from contamination. White Togo boxes.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in recharge zone by back door. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies in truck.

High Priority - Mobile food dispensing vehicle obtaining water from an unapproved source. Food truck connected to residential home with hoses. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2022. Admin Complaint

High Priority - Raw sewage on ground of establishment. Grey water tank under unit leaking onto ground. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Multiple dishes and plates in sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.

Basic - Equipment in poor repair. Cutting board on reach in cooler with deep cut marks.

Basic - Floor soiled/has accumulation of debris. Wall soiled under hoods.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Small gap between filters.

Basic - No handwashing sign provided at a hand sink used by food employees.

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

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2021-12-16: Time Extended - From follow-up inspection 2021-12-17: Time Extended

High Priority - - From initial inspection : High Priority - Establishment operating with no potable running water. Warning - From follow-up inspection 2021-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2021-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Operator is using large jugs of room temperature water from the store to set up Three compartment sink. Warning - From follow-up inspection 2021-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states she has no water in tanks. She is washing her hands in Three compartment sink. Warning - From follow-up inspection 2021-12-16: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee flip tortillas on flat top touching the already cooked side.

High Priority - Establishment operating with no potable running water. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying in truck.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed bright embroidered towels used for tortillas.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Pot in Handwash sink.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - No hot running water at three-compartment sink. Operator is using large jugs of room temperature water from the store to set up Three compartment sink. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states she has no water in tanks. She is washing her hands in Three compartment sink. Warning

Basic - Current Hotel and Restaurant license not displayed. Operator states license is at home.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Operator states license is at home.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed 3 flies in food truck. Back door is open.

Basic - Single-service articles improperly stored. Bag of white Togo boxes on floor.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.