TACOS Y ANTOJITOS EMANUEL #3

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (47F - Cooling), per operator item held in cooler from previous day. Item did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (47F - Cooling), per operator item held in cooler from previous day. Item did not reach 41F within 6 hours. See stop sale.

High Priority

Live, small flying insects found. At dry storage area, approximately 20 small flying insects landing on unopened bags of beans, unopened bags of sugar, unopened container of vinegar. At chemical storage closet with mop sink, approximately 20 small insects landing on walls, wet mops, and soiled aprons. Dry storage area and chemical storage closet is separate from cook line and food prep area.

High Priority - Live, small flying insects found. At dry storage area, approximately 20 small flying insects landing on unopened bags of beans, unopened bags of sugar, unopened container of vinegar. At chemical storage closet with mop sink, approximately 20 small insects landing on walls, wet mops, and soiled aprons. Dry storage area and chemical storage closet is separate from cook line and food prep area.

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. At cook line flip top cooler in overfilled container, pork papoosa (48F - Cold Holding). Operator stated items held in unit overnight exceeding 6 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (47F - Cooling), per operator item held in cooler from previous day. Item did not reach 41F within 6 hours. See stop sale.

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. At cook line flip top cooler in overfilled container, pork papoosa (48F - Cold Holding). Operator stated items held in unit overnight exceeding 6 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (47F - Cooling), per operator item held in cooler from previous day. Item did not reach 41F within 6 hours. See stop sale.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line flip top cooler in overfilled container, pork papoosa (48F - Cold Holding). Operator stated items held in unit overnight exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line flip top cooler in overfilled container, pork papoosa (48F - Cold Holding). Operator stated items held in unit overnight exceeding 6 hours. See stop sale.

High Priority

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution 200+ppm. Exceeding the maximum amount required. Operator diluted solution to 100ppm.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution 200+ppm. Exceeding the maximum amount required. Operator diluted solution to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

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 poster 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 poster to operator.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. At cook line designated hand sink, no paper towels. Operator provided paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line designated hand sink, no paper towels. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**

Intermediate

Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate

Records/documents for required employee training appear to be altered. One employee training record appear altered by evidence of changed dates. The dates on form are 2025-2030 indicating 5 years instead of the required 3 years.

Intermediate - Records/documents for required employee training appear to be altered. One employee training record appear altered by evidence of changed dates. The dates on form are 2025-2030 indicating 5 years instead of the required 3 years.

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, opened employee beverages stored on prep table. Operator removed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, opened employee beverages stored on prep table. Operator removed. **Corrected On-Site**

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter, designated hand sink, no hot water provided. temperature 82F.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter, designated hand sink, no hot water provided. temperature 82F.

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage rack, employee belonging stored on shelf with food items. Operator removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage rack, employee belonging stored on shelf with food items. Operator removed. **Corrected On-Site** **Repeat Violation**

Basic

In-use utensil not stored on a clean portion of food preparation or cooking equipment. At cook line, in use utensils stored on soiled cooking equipment. Operator removed.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. At cook line, in use utensils stored on soiled cooking equipment. Operator removed. **Corrected On-Site**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 123F. Operator turned up heat on stove to heat water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 123F. Operator turned up heat on stove to heat water. **Corrective Action Taken**

Basic

No Heimlich maneuver/choking sign posted. Provided poster to employee.

Basic - No Heimlich maneuver/choking sign posted. Provided poster to employee.

Basic