SENOR TACO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47F, diced tomatoes 8-49F, pico 46-47F, puree salsa 45-46F, cut cabbage 46F, shredded lettuce 46F inside cooler station across from grill behind counter less than 2 hours, manager removed bulk cheese from down below and placed into other refrigerator Warning

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

Basic - Equipment in poor repair. -shelving inside cooler in back -worn/rusted can opener blade

Basic - Hole in or other damage to wall. -area of wall behind hand sink inside restroom -area near side near entrance to back of house -area near back door near water heater

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle resting inside cooked pork at cook line station

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Working containers of food removed from original container not identified by common name. -container of white food/seasoning on top of fridge in back

Observed electrical wiring in disrepair. For reporting purposes only. -wiring behind ice machine near back door, uncapped/frayed/damaged observed to outlet

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -hot plates used to cook meats(animal fats) not placed under installed fire suppression system

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice (96-118F - Cooling); other cooked rice (94-137F - Cooling) at 2 hours @ 1:06pm, rechecked rice at 3 hours after employees split container and left sitting at room temperature @ 92-130FSee stop sale for rice improperly cooling. -cooked peppers 90-99F inside top portion of make-line cooler across from grill. Manager stated cooked 3 hours prior. Rechecked at 4 hour mark 79-85F after being placed inside cooler -advising operator to ensure establishment has enough shallow pans to allow for proper cooling of cooked foods. -employee removed from deep pans and placed into remaining available shallow pans to allow for rapid cooling. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours based on data from multiple temperatures taken to consider rate of cooling and required parameters. See stop sale. -cooked rice Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel lining small sheet pan next to hot holding station

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 beef stored above raw shrimp inside freezer, beef has been removed from commercial packaging.

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

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Chicken marked 1-14, cooled beef marked 1-13, cooked ropa 1-12, cooled pork 1-16, enchilada sauce 1-14, Warning

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. -open gallon of milk -queso

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked rice inside deep, covered containers inside cooler in back. Did not meet time requirements for 70F within 2 hours -cooked peppers inside top portion of in use cooler partially exposed to ambient air not allowing cooked food to cool down at requires rate of cooling Corrective Action Taken Warning

Intermediate - Food manager certification expired, no other certified food manager at establishment. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Bathroom facility in disrepair. -operator stating one of two restrooms with "no service"

Basic - Employee eating in a food preparation or other restricted area. -manager eating food at 3 compartment sink at drainboard

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food

Basic - Equipment in poor repair. -chipped, worm wire racks above 3 compartment sink

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside cooler across from grill

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -sink next to microwave on back line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet sanitizing cloths stacked inside bucket, some rags at upper portion are not submerged inside solution

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25ppm chlorine

Observed electrical wiring in disrepair. For reporting purposes only. -back wall behind ice machine

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area - From follow-up inspection 2024-08-06: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures. Warning - From follow-up inspection 2024-08-06: (All cold holding)Bagged shredded cheese 44-45F, 50-54F, cooked chicken 44-45F, sour cream 46-47F. Advised to have person in charge responsible for maintaining cold holding food temperatures at 41F or below use calibrated thermometer to verify temperatures and to make necessary adjustments/service if needed. Next day callback inspection required to verify compliance Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided Warning - From follow-up inspection 2024-08-06: -raw beef 50F after 4 hours from being cut prior day, see stop sale. Admin Complaint

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact equipment/shelves. -cooler across from grill - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil - From follow-up inspection 2024-08-06: 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 cutting lettuce with barehands, manager had employee don gloves for prep

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of pineapple bits stored inside deep pan of raw meat inside stand up cooler at end of cookline -raw meat stored above pinto beans, inside stand up cooler at end of cookline Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute inside dispenser out front

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact equipment/shelves. -cooler across from grill

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef while slicing prior to moving pan of cooked food front without washing hands. - From follow-up inspection 2023-07-31: Employee entered kitchen from outside to begin working with food behind line without washing hands. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -raw fish stored above whole peppers inside stand up refrigerator across from cook line - From follow-up inspection 2023-07-31: Time extended next day to verify compliance. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese inside stand up refrigerator not maintaining 41F in affected areas of improperly loaded cooler blocking air flow. Bag is swelling, with condensation throughout inside of bag. Warning - From follow-up inspection 2023-07-31: Sour cream, yogurt, milk 47-48F cold holding From overnight inside stand up cooler in back. Manager has removed majority of temperature controlled foods from cooler, dairy products must also maintain 41F. Callback inspection for next day required to verify compliance for all food required to be held under cold holding temperatures of 41F or below Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (55F - Cold Holding); raw pork (50F - Cold Holding); shredded cheese (50-55F - Cold Holding); raw fish (50F - Cold Holding) inside stand up cooler in back prep area since prior delivery. Cheese is stacked deep and high seemingly blocking air flow down one affected area of unit. Employee lessened density during inspection by moving some bags out, next day callback inspection is required to verify compliance for cold holding. -shredded cheese 43 -45F, house salsa 47F, puree salsa 45F, inside cooler across from cook line without any lid/cover, exposing food ti ambient heat from cookline equipment. Advised to keep a lid closed between use to circulate cold air and limit exposure to ambient heat inside kitchen Corrective Action Taken Warning - From follow-up inspection 2023-07-31: Sour cream, yogurt, milk 47-48F cold holding From overnight inside stand up cooler in back. Manager has removed majority of temperature controlled foods from cooler, dairy products must also maintain 41F. Callback inspection required 1 next day to verify compliance for all food required to be held under cold holding temperatures of 41F or below. Admin Complaint

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -pack of cigarettes on top of ice machine near back door. - From follow-up inspection 2023-07-31: Cigarettes continued to be stored on top of ice machine in back This violation must be in compliance upon next inspection. Administration action may be applied for egregious handling of toxic substances on food equipment for the establishment. Toxic substances must be kept in a location that does not expose food or food contact surfaces/equipment to cross contamination . Time Extended Corrected On-Site

Intermediate - - From initial inspection : 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. -dairy deserts up front - From follow-up inspection 2023-07-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside cooler, numerous - From follow-up inspection 2023-07-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -dry storage - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -ada restroom under sink - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restroom - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact. - From follow-up inspection 2023-07-31: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef while slicing prior to moving pan of cooked food front without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. -raw fish stored above whole peppers inside stand up refrigerator across from cook line

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -open container of salt with soil/discolored debris inside of salt. Employee discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese inside stand up refrigerator not maintaining 41F in affected areas of improperly loaded cooler blocking air flow. Bag is swelling, with condensation throughout inside of bag. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (55F - Cold Holding); raw pork (50F - Cold Holding); shredded cheese (50-55F - Cold Holding); raw fish (50F - Cold Holding) inside stand up cooler in back prep area since prior delivery. Cheese is stacked deep and high seemingly blocking air flow down one affected area of unit. Employee lessened density during inspection by moving some bags out, next day callback inspection is required to verify compliance for cold holding. -shredded cheese 43 -45F, house salsa 47F, puree salsa 45F, inside cooler across from cook line without any lid/cover, exposing food ti ambient heat from cookline equipment. Advised to keep a lid closed between use to circulate cold air and limit exposure to ambient heat inside kitchen Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. -pack of cigarettes on top of ice machine near back door.

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. -dairy deserts up front

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by mop bucket inside prep area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside cooler, numerous

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water

Basic - Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle

Basic - Cardboard used to line food-contact shelves. -dry storage

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area

Basic - Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of bulk food container in prep area

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. -ada restroom under sink

Basic - Food not stored at least 6 inches off of the floor. -fryer oil

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

Basic - Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact.

Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop stored inside mop bucket with wastewater stored inside restroom

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 2021-08-11: 60 day callback inspection to verify food handler training- Employees stated names are "johnny", "fabliola" Time Extended - From follow-up inspection 2021-10-11: Operator states records at other establishment, Time extended 1 day to verify employee food handler training for juan, fabiola Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-10-11: 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 2021-08-11: 60 day callback inspection to verify food handler training- Employees stated names are "johnny", "fabliola" Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-08-11: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 45-47F, ground beef 45F. Manager states recen truck delivery within 2 hrs, doors left open. -cooler is loaded heavy/dense with many cardboard boxes preventing proper air flow within cooler. -sour cream 51-55F, was not properly held in unit for temperature control. Manager added ice bath, advised to keep on ice bath or use time control procedures -shredded cheese bags44-48F in cooler up front. DenseLy loaded not allowing for proper temperature control. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 150+ chlorine, advised to keep at manufacture requirements

Intermediate - Handwash sink used for purposes other than handwashing. -item stored inside handwash sink up front

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 - Spray bottle containing toxic substance not labeled.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -cooler in back, advised to hang at bottom

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -spatulas stored under flat top Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -stand-up cooler out front next ti prep table