TACOS LA PATRONA

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ manager scheduled to take test.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered food truck from outside and began handling tortillas without washing hands.

High Priority - Live, small flying insects found Observed three flys in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to cook line: ham (45F - Cold Holding). Employee stated ham placed in cooler two hours prior to temperature being taken. Employee moved ham to inside of cooler to reduce temperature to 41F. Corrective Action Taken

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. No written procedure available during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in hand washing sink next to three compartment sink. Employee removed container from hand washing sink. Corrected On-Site

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

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 manager with four employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to three compartment sink. Employee provided paper towels at hand washing sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available during inspection.

Intermediate - No soap provided at handwash sink. No soap at hand washing sink. Employee provided soap during inspection. Corrected On-Site

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. One employee training certification provided, four employees working.

Basic - Cardboard used to line food-contact shelves. Cardboard lining reach-in freezer across from cook line. Employee removed cardboard during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee can of energy drink on shelf above prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on kitchen shelves.

Basic - Food stored in a prohibited area. Food stored in trailer next to food truck.

Basic - Food stored on floor. Onions stored on kitchen floor. Employee placed onions on shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to cook line.

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.