TACO RICO

Violations (12)

• 03E-02-5Critical

  Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.

  High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed inside steam table Refried beans (118F - Hot Holding). As per operator for approximately 1 hr. Operator placed on stove to reheat. **Corrective Action Taken**

  High Priority

• 41-27-4Critical

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed inside hand sink at washing area Sanitizer Bucket (Chlorine 200+ppm). Operator discarded solution.

  High Priority

• 10-07-4Repeat

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 4 containers with utensils in standing water 88-93F under steam table. **Repeat Violation**

  Basic

• 22-08-4Corrected on site

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Operator cleaned. **Corrected On-Site**

  Basic

• 14-17-4Repeat

  Walk-in cooler shelves with rust that has pitted the surface.

  Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  Basic

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at washing area. Operator removed. **Corrected On-Site**

  Intermediate

• 53A-05-6

  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/

  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/ Observed 4 food employees without manager present. Manager arrived during inspection.

  Intermediate

• 31B-02-4

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

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

  Intermediate

• 36-34-5

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

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents heavily soiled over kitchen area.

  Basic

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with table cleaner at service window without label. Operator labeled bottle. **Corrected On-Site**

  Intermediate

• 35B-01-4

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

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

  Basic