TURCO TACO

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available to check chlorine levels in the dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food offered in a way that misleads/misinforms the consumer. Menu board states that Wild Shrimp is used in Quesadillas and operator is using farm raised shrimp from Indonesia Admin Complaint

High Priority - 2 dented chipotle cans present at dry storage.See stop sale.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee wearing watch other than a plain ring on their arms while preparing food at cook line. Employee moved her watch. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at dry storage. Operator labeled flour container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat butter in reach in cooler. Operator moved food to proper storage. This is a repeat violation from previous inspection dated 11-18-2024 Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line roasted vegetables (54 F - Cold Holding), per operator veggies had been out for 30 minutes. Operator returned to reach in cooler to cool. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted egg plant, per operator made more than 24 hours prior not date marked.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yosuhan certified on 02-26-2022 and expired on 02-25-2025

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with food, operator removed phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food without hair restraints. Employees put in hair nets Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine only reaching 139F after running three times. Operator called technician and set up three compartment sink to sanitize properly.. Before end of inspection dish machine reached 161F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over beet hummus in walk in cooler. Operator moved for proper storage. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel not dispensing at hand wash sink next to ice machine. Operator changed batteries and dispenser is now working. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting on the rack next to the ware washing station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed team member washing hands at the ware washing station. Explained that hand washing needs to be done at the hand washing station. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times due to rack being stored in front of with bread on top.

Basic - In-use tongs stored on equipment door handle between uses on the cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scooper in standing water next to the steam table 78°F(Hot Holding).

Basic - Working containers of food removed from original container not identified by common name through the dry storage area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed the dish washer came on duty and failed to wash hands first.

High Priority - Employee washed hands with no soap. Observed a counter person wash hands without soap. Educated on the importance of washing hands with soap.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cream in the walk in cooler.

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 no certified food manager on duty and there are two counter people and two cooks on duty. The certified food manager arrived before the end of the inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauce made the day before not date marked. The operator date marked the sauce. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook with no hair restraint while preparing food. Cook donned a hair net. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the oven door handles.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream sauce (51F - Cold Holding); Cut tomatoes (49F - Cold Holding) per the operator had been in the reach in cooler less then four hours. Operator iced down the food until the unit can be repaired. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kits for the location.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed food to go for self service not labeled correctly.