BANDOLEROS TACOS OAKLAND PARK

Violations (6)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked onions (46-47F). Per operator item prepared yesterday and held in walk in overnight. Item not prepped or portioned today.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked onions (46-47F). Per operator item prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item covered. See stop sale.

  High Priority

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 employees entered kitchen from outside, put on gloves and began handling clean utensils and equipment without first washing hands. R3biewed proper procedures and employees washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 employees entered kitchen from outside, put on gloves and began handling clean utensils and equipment without first washing hands. R3biewed proper procedures and employees washed hands. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked onions (46-47F). Per operator item prepared yesterday and held in walk in overnight. Item not prepped or portioned today.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked onions (46-47F). Per operator item prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item covered. See stop sale.

  High Priority

• 11-27-4Corrected on site

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site**

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate

• 11-26-1

  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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  Intermediate