PINK TACO

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum cooking temperature of ground beef. Couched employee on correct cooking temperature.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips 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/. Observed more than 4 employees present with no food manager present.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Daniel, Mabe, Paula, Maria, Yovanny, Roselda, Claudia, Cornelio, Alfonso, Carlos hired for more than 60 days with no proof of training.

Basic - Ceiling tile missing. Observed ceiling tiles missing at kitchen area above storage shelves.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at ware washing area storage rack.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cuttings boards at kitchen and white cutting board at salad station grooved.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic containers stored near mop sink area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door near bathrooms.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind ice machine at kitchen dusty.

Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on a shelf above food at the cook line. The manager removed the water bottle. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put the straws behind the bar. Corrected On-Site

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink near walk-in cooler. Manager replaced paper. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at three compartment sink area.

Basic - No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email.

Basic - Stored food not covered. Observed cooked chicken not covered at walk-in cooler.

Basic - - From initial inspection : Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled in ware wash area and dry storage area. Warning Priority: Basic - From follow-up inspection 2024-01-24: Observed vents soiled in ware wash area and dry storage area. Time Extended

High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation

Basic - Ceiling tile missing. Observed over the dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the water temperature at 83°F. The chef moved the pan to the grill. Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar- chlorine 0ppm. Corrected to 200ppm at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Nonfood-contact surface soiled with grease/debris. Observed hood filters soiled with grease build up.

Basic - Reach-in freezer have accumulation of food residues, where ice cream is located. Employee began to clean. Corrected On-Site

Basic - Wall soiled with accumulated black debris near dish machine. Employee began to clean. Corrected On-Site

Basic - Waste line missing at soda gun holster, at bar.

Basic - Working containers of food removed from original container not identified by common name. Employee began to label. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine strip 0ppm. Operator was able to get machine at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chorizo stored over bread, operator moved items to achieve proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table-potatoes (120°F - Hot Holding) Observed holding at room temperature. Operator began using time as a public health control. Written procedures were provided. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink missing vacuum breaker.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 6 hand out was provided. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade rusted. Operator discarded opener Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board was discarded. Corrected On-Site

Basic - Hole in or other damage to wall. During the inspection, observed the wall next to the prep table has holes that need to be covered.

Basic - Missing drain plug at dumpster.

Basic - Old labels stuck to food containers after cleaning. During the inspection, observed pans by the prep table and upright warmer. Labels were removed. Corrected On-Site