PONCHO'S TACOS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -salsa, sour cream. Inside pan not being controlled by temperature. Employee discarded. Advised for operator to contain squeeze bottles inside ice bath it's appropriate level of ice water for squeeze bottles with TCS food. This will allow for cold food to be placed back into commissary walk in cooler for next days service if within 7 days from prep.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salsa 69F from earlier days operation per employee. See stop sale.

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -employees working food truck operations, proof obtained via licensed commisary

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. -old decal from 2023 expiration, advised to place new decal on vehicle after renewal

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. -cut peppers

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -pans, utensils not being sanitized after wash, rinse steps. Employee set up sanitizer side of 3 compartment sink during inspection. Manager tested at 100ppm Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

Basic - Bowl or other container with no handle used to dispense food. -portion cup use to dispense sugar in bulk container

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean utensils stored fcs side facing up

Basic - Containers/single service clamshells has old food debris/soil residue.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpacks, hate, cell phones on dry storage racks hanging on/stored above bottled beverages, cases of tortilla chips inside commissary.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Plumbing system improperly installed or repaired. -pipe under hand sink inside commissary used for food preparation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -dry storage rack

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Corrected On-Site

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