TACOS AL CARBON ROYAL PALM BEACH

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment- knocked down wall- providing more space and remodeled - added walk in cooler/ walk-in freezer,additional prep kitchen, triple sinks and cooler. Warning - From follow-up inspection 2024-11-25: Admin Complaint

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 24 seats - additional space was added to establishment which increased seating to 82 seats. Warning - From follow-up inspection 2024-11-25: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at storage area-cooked beans 72F - 71F at 10:45 to 74-71F at 11:20 ( cooling since 8:30)- food stacked, covered and stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. At dry storage area- non food grade - black garbage bag used to store dry beans. Corrected On-Site

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 drink cooler by front counter-Green salsa 46-47F- cold holding, red salsa 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at storage area-cooked beans 72F - 71F at 10:45 to 74-71F at 11:20 ( cooling since 8:30)- food stacked, covered and stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drink cooler by front counter-Green salsa 46-47F- cold holding, red salsa 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At dry storage area- spray bottle of Windex stored over seasonings- operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At dishmachine area- Handwash sink blocked by cartons of tortillas- operator removed. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. At triple sink- spray bottle of degreaser not labeled- operator labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall reach in cooler near cookline-cooked rice 48-52F at 9:45 (cooling overnight)- food left in tightly wrapped plastic bags- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall reach in cooler near cookline-cooked rice 48-52F at 9:45 (cooling overnight)- food left in tightly wrapped plastic bags- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cookline- cooked pork 58-64F- cold holding - food not prepared or portioned today- food left out on counter- food out of temperature for 30 minutes- operator placed in reach in freezer to quick chill. Repeat Violation Admin Complaint

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. Emailed poster to operator. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Wiping clothes inside handwashsink by front counter- operator removed. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment has consumer advisory however does not indicate eggs on huevos rancheros is served undercooked- indicated via asterisk that food is served raw. Corrective Action Taken Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on at cookline- employee removed bracelet. Corrected On-Site Warning

Basic - Food stored on floor. Tortillas stored on floor in kitchen area - operator removed. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with stickers attached - not washed before prep- operator removed and washed properly. Corrected On-Site Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washing hands after discussion Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....ground beef date 2/21/23 in storage reach in cooler at storage room . Stop sale issue. Employee discarded food. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....ground beef date 2/21/23 in storage reach in cooler at storage room

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....sour cream 52° in reach cooler being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 52° in reach cooler being held more than four hours. Stop sale issue . Employee discarded food. Green salsa 51°, cheese 50°, cut lettuce 44°, cut tomatoes 44° in flip top reach in cooler at kitchen being held less than four hours. Employee time marked food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by prep table , employee moved table. Corrected On-Site Repeat Violation

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

Basic - Stored food not covered ... shrimp, cheese , taco meat at tall reach in cooler . Employee covered Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in plastic handled thank you bags. Discussed with operator

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beans date marked 10-17 in 2 door stainless reach in cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beef 3:15 (112°F - Cooling); beef 3:40 (105°F - Cooling) being cooled at room temperature covered, operator placed in reach in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket, towels stored in hand wash sink at front counter. Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at hand wash sink on cook line. Operator provided Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-06-01: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at large cooler at front counter. Warning - From follow-up inspection 2022-06-01: Time Extended

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed 3 deep covered containers inside flip top cooler on back area with diced tomatoes at 10:15am (66°F - ambient Cooling), rechecked at 10:50am same temperature. Per operator product ambient cooling for approximately 2 hours . At the current ambient cooling rate product will not cooled to 41°F within 4 hours. Operator uncovered products Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked corn (123°F - Hot Holding)stored inside steam table on cook line. Per operator product reheated on stove top and stored inside steam table for approximately two hours. Operator moved to flat top grill for reheating. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed a bottle with sanitation solution stored right next to a container with Mayo on dry goods shelf on kitchen area. Observed a container with soap stored above a container with cheese sauce on dry storage shelf on back area. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container and a towel inside hand washing sink on kitchen area. Operator removed Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair.on back area above reach in cooler and vegetables shelf

Basic - Food stored on floor. Observed two containers with cooked beef stored on the floor on kitchen area. Observed several boxes with bottles of water stored on the floor on back area. Operator stored properly. Corrected On-Site

Basic - Hole in or other damage to wall. Behind hand washing sink on kitchen area

Basic - No handwashing sign provided at a hand sink used by food employees.at men's restroom. Emailed sign to operator Corrective Action Taken

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. Butter (80°F - Cold Holding) per operator product held overnight in the prep table in the cook line located in the kitchen. Per operator product haven't been prep or portion today. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. Operator discarded product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (80°F - Cold Holding) per operator product held overnight in the prep table in the cook line located in the kitchen. Per operator product haven't been prep or portion today. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. Operator discarded product.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn (129-134°F - Hot Holding) per operator product held less than four hours in the steam table in the kitchen. Operator reheated product to 189°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a degreaser bottle next to several containers of cooked beef in the cook line. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a sanitizer bucket stored inside hand washing sink at front counter. Operator removed. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on prep table in the cook line. Operator removed. Corrected On-Site