TACO BELL # 164

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can with hands then touched unwrapped portion cup. Employee discarded cups and washed hands Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line hot box cabinet Cooked potatoes 106F hot holding, hash browns 128F hot holding . Per operator stored for approximately 1 hour. Operator moved items to be reheated to 165F++ Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator 3 new employees hired recently. Operator have forms and will have employees complete

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 handled cellphone and then handled clean equipment, food storage containers and container of cut tomatoes to portion without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment through front door and then began handling clean equipment and working with food without washing hands. Operator discussed with employee who then washed hands. 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/ Four employees present and engaged in food preparation/handling, no certified food service manager on duty. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At front line hand wash sink; no soap. Operator provided soap. 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 employees present and engaged in food preparation/handling, no certified food service manager on duty.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink by back door; sink blocked by trash can and boxes. Operator removed. Corrected On-Site

Basic - Food stored on floor. At dry storage area bag-in-box dispensing system; in-use bag of soda syrup on floor. Operator placed on shelf. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. At dry storage area; hole in wall under electrical panel. Operator stated hole was caused by electrical repairs completed yesterday.

Basic - Bowl or other container with no handle used to dispense food. At cinnamon sugar storage container; bowl used to dispense Operator removed. Corrected On-Site

Basic - Food stored on floor. At bag in the box storage rack; bag of soda syrup laying on floor. Operator placed back into box on rack. Corrected On-Site Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed operator washing hands for 3-4 seconds before putting on gloves. Educated operator on minimum hand wash time of 15-20 seconds.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (134F - Hot Holding) at 9:30 since 8:00 - 129 F at 9:45. Operator moved to reheat to 165F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on make table by manager office. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed Sauces and single service cups stored on floor.

Basic - Stored food not covered. Observed stored mini Cinnabon delights in Delfield reach-in freezer near office. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (49°F - Cold Holding); shredded cheese (53°F - Cold Holding) per operator products held less than four hours in the cook line. Per operator products haven't been prep or portion today. Operator moved products to walk in cooler. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided training. Employees training by Taco Bell Corp. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. 2020 License displayed