TAQUERIA CRYSTAL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table cooked pork (47F - Cold Holding)/30 minutes. Operator recently returned to unit.

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.

Basic - In-use knife/knives stored in cracks between wall and low boy unit .operator removed . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler green salsa (45F - Cold Holding)/ placed overnight -Low boy unit green salsa (52F - Cold Holding); red salsa (52F - Cold Holding. Placed overnight . Operator instructed to discard . Corrective Action Taken

Intermediate - No soap provided at kitchen hand wash sink. Operator restocked. . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced tomatoes and salsas in make table unit , missing dates . Operator updated and placed yesterday's date. Corrected On-Site

Basic - Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf next to cook line , under preparation table, soiled with grease,.

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store tortillas in kitchen low boy unit. Educated operator. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over parsley in make table . Operator relocated. 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. sliced cooked meat prorated 24 hours ago , in cook line make table. Operator placed date, Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ in three compartment sink. Operator corrected to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plate stored in kitchen hand sink. Warning

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. Warning

Basic - Food being prepared outside. Tamales on two burners cooked outside.Tortilla maker placed outside and tortillas being made. Corrective Action Taken Repeat Violation Admin Complaint

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

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

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. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red salsa prepared 24 hours ago, in kitchen lowboy unit not date marked.. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-30: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Makeline unit in kitchen black beans (45F - Cold Holding), recently returned to unit. Kitchen low boy unit Shredded cheese (45F - Cold Holding), recently returned to unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ventilation hood is laden with grease.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans prepared 1day ago, in kitchen make-line Unit.

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone stored on top of kitchen low boy unit.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can if soda in lowboy unit with food .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy unit shredded cheese (59°F - Cold Holding);/45 minutes . Operator recently return to unit. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Food stored in sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat in lowboy unit prepared yesterday 7-11-2021. Operator updated. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Not on site.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.