EL JACALITO TAQUERIA Y TORTILLERIA

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. 1st employee dressing a sandwich with bare hands to be served to guest with out heating. 2nd employee handling bread to be served to guest with bare hands. Both employees washed hands and put gloves on, discarded food items. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Held at room temperature on prep table 30 minutes- rice 122F, beef 130F, shredded chicken 129F, beans 133F. Employee placed items in reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer on floor soiled not in use. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Near front counter hand wash sink blocked with trash can and shop vac.

Intermediate - Handwash sink used for purposes other than handwashing. Near front counter, hand wash sink used to store food and kitchen items.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temperature on prep table 30 minutes- rice 122F, beef 130F, shredded chicken 129F, beans 133F. Employee placed items in reach in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upright cooler- beef, chicken no date mark held 24 hours.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above make table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored on prep table near microwave and prep table at make bar.

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 food storage shelf above prep table.

Basic - Food contact shelves under make table have accumulation of soil residues. Repeat Violation

Basic - Reach-in cooler with rust that has pitted the surface. In kitchen at bottom of glass reach in cooler.

Basic - Soiled dry wiping cloth in use. Stored on prep table.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- beef tongue thawing at room temperature 1 hour 41F. On corner of 3 compartment sink. Employee place item in reach in cooler. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls, door, baseboards soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Stored on make table.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer solution 0 ppm reading. Operator added chlorine, re checked at 100 ppm. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored on shelf next to dishes in kitchen by grill.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer in bucket too strong over 400ppm. Operator discarded and corrected to 100 ppm. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer soiled with dried dough not in use.

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

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared beans, beef, pork, chicken, rice salsa all held in upright cooler since yesterday morning per cook, not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop stored in bin of corn meal. Operator removed bowl and sent to ware wash station. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored on soiled shelf under prep table.

Basic - Faucet/handle missing at plumbing fixture. Mop sink missing faucet in back kitchen. Operator in process of repairing. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build upon hood filters above grill. Repeat Violation