Brother's Taquizas

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe Sanitizer Bucket (Chlorine 200+ppm); Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observe knife between Flip top refrigerator and prep table Operator removed **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe under fryer soiled with grease.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from taking customers order with pen/paper then put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to be immediately cooked to beef 155F/chicken 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At pans on flat top; cooked chicken (116F - Reheating); cooked pork (120F - Reheating). Operator stated items reheating for 2 hours, did not reach 165F within 2 hours, moved to hotter surface to be reheated to 165F. **Corrective Action Taken**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler; cut lettuce (62F - Ambient Cooling 2:45/62F 3:15). Operator stated lettuce cut 2 hours prior, at this rate will not reach 41F within 4 hours, moved to reach in freezer to facilitate faster cooling. **Corrective Action Taken**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in cooler: cooked rice (58F at 4:40pm - Cooked Cooling) As per chef, cooling since 10am. Item did not cool from 135F to 41F in a total of 6 hours. Rice stored in large quantity and tightly covered. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle soiled dishes and chlorine at triple sink then put gloves on and began to take cooked chicken from container in cooler to reheat on flat top grill; no hand wash. Advised employee to wash hands.

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. Observed employee handled cellphone then served drink; no hand wash. Advised employee to wash hands.

High Priority - Employee washed hands with no soap. Observed employee wash hands with water from hose at triple sink with no soap then handled clean utensil; no soap. Advised employee to wash hands with soap at hand wash sink.

High Priority - Establishment operating with no potable running water. Observed no running water or triple sink area. Operator has a hose from outside with a handle to spray, hanging on the side of the triple sink.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Non-food grade towel used as liner for food container. Observed tortilla stored on visibly soiled wiping cloth inside igloo. See stop sale for tortillas in contact with soiled cloth.

High Priority - Live, small flying insects found. Observed 3 live flies flying around in food truck; 1 landing on single service box that was placed on counter to serve customer.

High Priority - Non-food grade towel used as liner for food container. Observed tortilla stored on visibly soiled wiping cloth inside igloo. Advised operator to store properly. See stop sale for tortillas in contact with soiled cloth.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked rice (109F - Hot Holding); cooked peppers (120F - Hot Holding) As per chef, cooked and stored over 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in cooler: cooked rice (58F at 4:40pm - Cooked Cooling) As per chef, cooling since 10am. Item did not cool from 135F to 41F in a total of 6 hours. Rice stored in large quantity and tightly covered. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At low boy reach in cooler with sliding door: raw ground beef (49F at 4:30pm - Cooling) As per operator, prepped and cooling since 8am. Item did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler with sliding door: cooked chicken (49F - Cold Holding); cooked pork (51F - Cold Holding); cooked beef (52F - Cold Holding); raw shrimp (54F - Cold Holding) At flip top cooler: red salsa (49F - Cold Holding) As per chef all items above, stored in units overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler with sliding door: cooked chicken (49F - Cold Holding); cooked pork (51F - Cold Holding); cooked beef (52F - Cold Holding); raw shrimp (54F - Cold Holding) At flip top cooler: red salsa (49F - Cold Holding) As per chef all items above, stored in units overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At low boy reach in cooler with sliding door: raw ground beef (49F at 4:30pm - Cooling) As per operator, prepped and cooling since 8am. Item did not cool to 41F in a total of 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked rice (109F - Hot Holding); cooked peppers (120F - Hot Holding) As per chef, cooked and stored over 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while cooking and then handled ready to eat tortillas 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. At Slide top; raw pork (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, moved to double door low boy reach in cooler. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked rice (125F - Hot Holding). Operator stated rice cooked prior to being held 1 hour in pan on stove, moved to be reheated to 165F. **Corrective Action Taken**

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