TIAGOS TACOS

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (44 F - Cold Holding)inside the reach in cooler unit across the stove. As per manager less than 2 hours. Employee placed the shrimp in another unit. **Corrective Action Taken** **Repeat Violation**

High Priority

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a hose connected at the time of the inspection.

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee touched her face and then put on gloves without washing hands first. **Repeat Violation**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed as per manager they do not sanitize any utensils in the establishment. Manager was coached how to sanitize utensils.

High Priority

Equipment in poor repair.

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn across from the stove.

Basic

Ice buildup in reach-in cooler at the kitchen area.

Basic - Ice buildup in reach-in cooler at the kitchen area.

Basic

Missing drain plug at dumpster.

Basic - Missing drain plug at dumpster.

Basic

No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler unit across front the stove.

Basic

Old labels stuck to food containers after cleaning.

Basic - Old labels stuck to food containers after cleaning. Observed an old label stuck to clean containers above 3 compartment sink.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. **Repeat Violation**

Basic

Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. PIC was not able to answer how to sanitize utensils.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. PIC was not able to answer how to sanitize utensils.

Intermediate

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

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

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/.

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 5 employees at the time of the inspection.

Intermediate

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 all the hand wash sink at the kitchen.. **Repeat Violation**

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed did not have proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager made employees read and sign the form. **Corrected On-Site**

Intermediate

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed small cup used as scoop on top of the cheese. **Repeat Violation**

Basic

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink. Observed at all the hand wash sink at the kitchen. **Repeat Violation**

Intermediate

Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food and beverages not properly identified and segregated from food to be served to the public.

Basic

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while engaged in food preparation.

Basic

Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting. **Repeat Violation**

Basic