TACOS Y ANTOJITOS EMANUEL INC

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing and rinsing dishes at triple sink then touched clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone while holding to face/mouth to make phone call then handled clean utensils and unwrapped single service takeout containers to prepare/package food for customers without washing hands Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

Portable fire extinguisher gauge in red zone. For reporting purposes only. The silver extinguisher at the rear of the truck.

High Priority - Nonfood-grade "thank you" bags used in direct contact with tortillas. Advised Operator to remove from bag.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; sour cream (50F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pans overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; sour cream (50F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pans overnight. See Stop Sale.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in cooler; cooked beef prepared/date marked 10/8. Operator stated cooked beef frozen date prepared, removed from freezer and placed into refrigerator two days prior, no new date mark. Advised Operator to apply new date mark to discard within 4 days.

Intermediate - Spray bottle containing toxic substance (bleach) not labeled. Operator labeled.

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 one.

Intermediate - Handwash sink not accessible for employee use at all times. Metal pan stored in hand sink. Explained and employee removed the pan. Corrected On-Site

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/ 4 food handlers working and no certified food manager present.

High Priority - Roach activity present as evidenced by live roaches found...one live roach on the floor , employee killed and sanitized Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 45°, chorizo 45° in flip top reach in cooler being held less than 4 hours. Employee covered food. Corrective Action Taken Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line; in-use sanitizer bucket stored on floor. Operator moved to shelf under counter. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cooked beef (48°F - Cold Holding); cooked chicken (45°F - Cold Holding). Operator stated being held less than 4 hours, moved items to reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink; 1/6 pan with soapy water stored in sink. Operator removed from sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker; utensil in standing water 89°F. Operator discarded water, washed rinsed and sanitized utensil. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At triple sink; sanitizer bucket stored on floor. Operator moved off floor. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm); Operator fixed chlorine solution to 75 ppm. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at cook line. Operator discarded the water. Corrected On-Site

Basic - Interior of freezer in disrepair/has exposed insulation next to fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in coolers gaskets have grease and food debris accumulation.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine over 100ppm) Operator fixed chlorine solution to 75 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor, under the three compartment sink. Operator stored properly. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine less than 50 ppm); Operator fixed chlorine solution to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (46°F - Cold Holding); beef (46°F - Cold Holding) at reach in cooler by flat top. As per operator food left outside while changing food containers. Food not portioned or prepared today. Food out of temperature for less than four hours. Operator moved to reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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/

Basic - Wiping cloth sanitizing solution stored on the floor under three compartment sink. Operator stored properly. Corrected On-Site Repeat Violation