| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice bin machine at the front counter with mold like substance. **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed no handle scoop use to dispense ice in ice machine at front counter.
Observed frying pan infused to dispense ice at ice machine at front counter **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed all reach in coolers with mold like substance on gaskets. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed hoods over grills with grease build up in kitchen area. **Warning**
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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12B-01-4
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Basic - Employee eating while preparing food.
Observed employee eating while preparing food on cook line. **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee cooked food stored on prep shelf with foods being served to public. **Warning**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellular phones stored on prep tables throughout establishment. **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee in food preparation wearing bracelet. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed employee in food preparation not wearing hair restraint. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Observed gallons of oil stored on floor in kitchen area. **Warning**
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08B-25-4
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Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
Observed employee working on cutting board cutting raw meat , not using sanitizing solution to clean cutting board, with blood stains still making tacos, no sanitation between raw and ready to eats. **Warning**
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed In use utensil stored inside cooked rice beverage. **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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02D-01-5
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Basic - Observed Working containers of rice, beans, flour removed from original container not identified by common name. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee open can soda in desert cooler at front counter. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed single service to go items not inverted **Warning**
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08B-12-5
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Basic - Stored food not covered.
Observed tamarind, orange , milk in reach in cooler at front counter not covered. **Warning**
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
Observed unwrapped spoons at front counter with food contact surface facing upwards. **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth not stored in sanitizing solution on cook line. **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed numerous employees bus dirty dishes, clean tables , handle cash transactions then handle food preparation without washing hands. **Warning**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed server fixing hair at front counter handling food without washing hands. **Warning**
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08B-56-4
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High Priority - Food stored in ice used for drinks. See stop sale.
Observed portioned bags of pineapple stored in ice bin machine with ice being served for beverages at front counter. **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Observed Parmesan cheese with mold . **Warning**
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container.
Observed bath towel per operator used to line cooked tortillas in container. **Warning**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed hot food stored in plastic thank you bags in bowls under steam table shelf . **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
**Warning**
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08A-17-6
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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.
Observed raw chicken stored over opened box of French fries in reach in freezer. **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Food stored in ice used for drinks. See stop sale.
Observed portioned bags of pineapple stored in ice bin machine with ice being served for beverages at front counter. **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed. Cooked pork rinds, cooked steak, cooked chicken, cooked barbacoa, cooked chorizo, cooked pork , cooked beef all cooked from 8 am per operator held at room temperature then reheated when a taco is ordered. First temperature 4 pm See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed tripe soup (54F - Cold Holding); sweet potatoes (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked chiccharon (66F - Cold Holding); raw beef (48F - Cold Holding); cooked soup (48F - Cold Holding) in walk in cooler from 10/31 per operator
Desert area; tres Leche x 13. from Sat 29th (51F);
milk opened and in cooler from 10/31 (48F - Cold Holding) **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed tripe soup (54F - Cold Holding); sweet potatoes (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked chiccharon (66F - Cold Holding); raw beef (48F - Cold Holding); cooked soup (48F - Cold Holding) in walk in cooler from 10/31 per operator
Desert area; tres Leche x 13. from Sat 29th (51F);
milk opened and in cooler from 10/31 (48F - Cold Holding) **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed. Cooked pork rinds, cooked steak, cooked chicken, cooked barbacoa, cooked chorizo, cooked pork , cooked beef all cooked from 8 am per operator held at room temperature then reheated when a taco is ordered. First temperature 4 pm See Stop Sale **Warning**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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02C-03-5
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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.
Observed milk in front counter cooler opened from 10/31 per operator with no date marking. **Warning**
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13-06-4
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Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Observed employee with fake nails silver sparkled nails in food preparation. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards with mold like substance in prep area. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand washing sink not accessible with bowl inside sink.
Observed glass and multi surface cleaner installed over hand washing sink located at prep area. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink at cook line used as a dump sink.
Observed hand washing sink located in prep area use to wash red guest drinking cups. **Warning**
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04-09-4
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Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures.
Observed. Cooked pork rinds, cooked steak, cooked chicken, cooked barbacoa, cooked chorizo, cooked pork all cooked from 8 am per operator held at room temperature then reheated when a taco is ordered. **Warning**
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53A-05-6
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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/
Manager came on site **Corrected On-Site** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand washing sink located at prep area.
Observed no paper towels at hand washing sink at cooks line. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Observed no soap located at hand washing sink at prep area. **Warning**
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02C-04-5
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cooked pork, cooked beef, cooked chorizo, cooked steak all cooked in reach in freezer without any date marking. **Warning**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed tripe soup (54F - Cold Holding); sweet potatoes (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked chiccharon (66F - Cold Holding); raw beef (48F - Cold Holding); cooked soup (48F - Cold Holding), tomato sauce 66°F made from 10/31 not date marked **Warning**
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31B-06-4
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Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Observed soap dispenser unable to dispense soap at hand washing sink at prep area. **Warning**
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