TAQUERIA DONA RAQUEL

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low drawers facing counter, Ham (46F - Cold Holding), per operator, food not prepped or portioned today. Food held in reach in cooler and moved to low drawers cooler on cook line and held for approximately 1.75 hours. Food was placed in reach in cooler to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low drawers facing counter, Ham (46F - Cold Holding), per operator, food not prepped or portioned today. Food held in reach in cooler and moved to low drawers cooler on cook line and held for approximately 1.75 hours. Food was placed in reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stop low boy drawers, Refried Beans (95F - Hot Holding) per employee , food prepared approximately 1.5 hours ago. Food was placed on stove to reheat.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stop low boy drawers, Refried Beans (95F - Hot Holding) per employee , food prepared approximately 1.5 hours ago. Food was placed on stove to reheat. **Corrective Action Taken**

High Priority

Food stored on floor. Buckets of cut lettuce stored on floor in back prep room. Food was removed from floor.

Basic - Food stored on floor. Buckets of cut lettuce stored on floor in back prep room. Food was removed from floor. **Corrected On-Site** **Repeat Violation**

Basic

No Heimlich maneuver/choking sign posted. Emailed poster to operator.

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. **Repeat Violation**

Basic

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. Emailed 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. Emailed poster to operator. **Repeat Violation**

Intermediate

Bowl or other container with no handle used to dispense food. Plastic cup without handle stored in bucket of sauce in walk in cooler. Cup was removed from food..

Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle stored in bucket of sauce in walk in cooler. Cup was removed from food.. **Corrected On-Site** **Repeat Violation**

Basic

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/ No certified food manager present with 5 employees at time of inspection.

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/ No certified food manager present with 5 employees at time of inspection. **Repeat Violation**

Intermediate

Floor soiled/has accumulation of debris. Walk in freezer floor soiled with grease and food debris.

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with grease and food debris.

Basic