Milpa Tacos Y Tortillas

Supervisor/Person in Charge Present

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place

Personal Cleanliness

High Priority - - From initial inspection : High Priority - On arrival find reach in cooler drawers at cooks line not maintaining at 41 or below, operator find that circuit breakers was off to unit and was able reset, but was not determine when breaker turned off unit for how long. On entering walk in cooler it was found that ambient air reading was at 50-51, see below for stop sale items due to not being able to determine how long unit was not maintaining at 41 or below Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See Stop Sale, internal ambient air of unit was 50-51 at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding) **Repeat Violation** **Warning** - From follow-up inspection 2024-03-29: SEE STOP SALE, Arrived just as cook cam on site, ambient air temp of walk in cooler unit from overnight at 47-46° cold holding, 43 each / cooked fresh corn 46° cold holding 1# cooked mushrooms 45° cold holding 2quarts prepared on site pico with fresh diced tomatoes 45° Cold holding Approx 25# assorted cooked bean on site 47° cold holding 3# cut lettuce 47° cold holding 30# cooked on site shredded chicken 47° cold holding 2# cut cabbage 47° cold holding 2quarts cooked on site corn and beans 47°cold holding 11 dozen whole raw shell eggs ambient from over night 48°cold holding 15#asst shredded cheese 47° cold holding 1gallon cooked on site pork 47° cold holding 18# cooked on site pork loin 47° cold holding 2gallon cooked on site white and yellow rice 47° cold holding **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Grocery stored packaged raw chicken over Ready To Eat items **Repeat Violation** **Warning** - From follow-up inspection 2024-03-29: Store bought not fully sealed raw chicken stored over ready to eat repackaged sauce in reach in freezer unit **Admin Complaint**

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24 **Repeat Violation** **Warning** - From follow-up inspection 2024-03-29: **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale, internal ambient air of unit was 50-51 at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding) **Repeat Violation** **Warning** - From follow-up inspection 2024-03-29: SEE STOP SALE, Arrived just as cook cam on site, ambient air temp of walk in cooler unit from overnight at 47-46° cold holding, 43 each / cooked fresh corn 46° cold holding 1# cooked mushrooms 45° cold holding 2quarts prepared on site pico with fresh diced tomatoes 45° Cold holding Approx 25# assorted cooked bean on site 47° cold holding 3# cut lettuce 47° cold holding 30# cooked on site shredded chicken 47° cold holding 2# cut cabbage 47° cold holding 2quarts cooked on site corn and beans 47°cold holding 11 dozen whole raw shell eggs ambient from over night 48°cold holding 15#asst shredded cheese 47° cold holding 1gallon cooked on site pork 47° cold holding 18# cooked on site pork loin 47° cold holding 2gallon cooked on site white and yellow rice 47° cold holding **Admin Complaint**

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection - From follow-up inspection 2024-03-29: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags not dated **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line area Hand Wash Sink used to drain black beans and then again used to wash fresh produce - From follow-up inspection 2024-03-29: Again observe prep person using hand wash sink in back room as a prep sink to thaw frozen chicken **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2024-03-29: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing over oven in prep room **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean equipment at dish area **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor ceiling and baseboard and soiled under and behind equipment **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Dry stock room - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at make table flip top **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Outer openings not protected. Observed back door left open by employees on arrival. - From follow-up inspection 2024-03-29: Again on arrival both screened and solid back doors held open. **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units **Repeat Violation** - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water i the bottom of reach in cooler make station flip top - From follow-up inspection 2024-03-29: **Time Extended**

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable - From follow-up inspection 2024-03-29: **Time Extended**

High Priority - Food placed in soiled container/equipment. Cooked on site tortillas cooling with chemical treated wiping towel in direct contact **Corrected On-Site**

High Priority - On arrival find reach in cooler drawers at cooks line not maintaining at 41° or below, operator find that circuit breakers was off to unit and was able reset, but was not determine when breaker turned off unit for how long. On entering walk in cooler it was found that ambient air reading was at 50-51°, see below for stop sale items due to not being able to determine how long unit was not maintaining at 41° or below Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See Stop Sale, internal ambient air of unit was 50-51° at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45°F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding) **Repeat Violation** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Grocery stored packaged raw chicken over Ready To Eat items **Repeat Violation** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24 **Repeat Violation** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24 **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale, internal ambient air of unit was 50-51° at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45°F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding) **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags not dated **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Cook line area Hand Wash Sink used to drain black beans and then again used to wash fresh produce

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar

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. Ewes employee on site 2weeks, no written agreement in place, corrected while inspection was taking place **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled

Basic - Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. Observed standing water i the bottom of reach in cooler make station flip top

Basic - Stored food not covered. Cooked corn in walk in cooler not covered from overnight

Basic - Bowl or other container with no handle used to dispense food. Observed in dry storage area containing flour base to make tortillas. Having a cup use as scoop with no handle. Operator discarded **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured.at wait/beverage station

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing over oven in prep room **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean equipment at dish area **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table

Basic - Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners **Repeat Violation**

Basic - Floor not cleaned when the least amount of food is exposed. Floor ceiling and baseboard and soiled under and behind equipment **Repeat Violation**

Basic - Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room

Basic - Food not stored at least 6 inches off of the floor. Dry stock room

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at make table flip top **Repeat Violation**

Basic - Open dumpster lid. Observed outside dumpster I'll is open

Basic - Outer openings not protected. Observed back door left open by employees on arrival.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler **Repeat Violation**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can spray Raid at bar stored with food items under hand wash sink , removed b6 operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cooked ready to eat chicken in reach in cooler drawer, corrected

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Approx 40# consumable ice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted tomato salsa 50° on rail, roasted tomitios salsa prepared on site 50° on rail, items pulled from reach in cooler at approx 11 am, added to time plan **Repeat Violation**

High Priority - Food stored in ice used for drinks. See stop sale. Multiple refilled glass water bottles and opened canned beverages stored in the ice of the beverage station that is also used to prepared soft drinks, approx 40# ice discarded, unit cleaned and sanitized before refilling with consumable ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled counter mounted can opener, moved to dish washing. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared on site deep fried Chiles not date marked on cooks line, item date marked from 12-10-23 **Corrected On-Site**

Intermediate - Records/documents for required employee training do not contain all of the required information. Some information missing from training record, DOH and expires date.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters on site, no date from when last oyster used from case marked on the individual tags, re-educated operator

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in prep area not all flush and fully in place, gaps present. Hole in wall be the beverage unit at wait station, floor at wait station missing wood

Basic - Drain cover(s) missing. Under 3 compartment sink, strainer in place to catch food particles but no drain cover in place.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table with microwave, removed. **Corrected On-Site**

Basic - Equipment or utensils not designed or constructed in a durable manner. Handle to reach in cooler make table on cooks line broken. Plastic sealant used to ship table still adhered to prep table and is currently fraying at bar. **Repeat Violation**

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Soft wood Cutting boards at the bar in place, multiple deep cut marks and mold like substance in the wood. Both removed by operator. **Corrective Action Taken**

Basic - Floor not cleaned when the least amount of food is exposed. Floor drains soiled, floor, wall and baseboards under and behind equipment soiled thru location, large amounts of grease behind cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler unit hold live raw oysters without ambient air thermometer, inspector used their probe to temp unit. Ambient air thermometer found by operator and placed in unit **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment , Table legs and bottom shelves of prep tables soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in dessert cooler soiled interior, wire metal shelving in walk in cooler soiled. Ice bin at the inside bar soiled interior

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Used apron stored on prep table touching masa, removed by operator **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Prepped pineapple stored under unwashed cases produce in walk in cooler, corrected. Unwashed mushrooms stored behind prepped washed/ ready to eat onions in reach in cooler drawer, corrected. Dry stock room , tubs holding flour, masa and large bulk salt, 5 gallon fryer oil stored on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

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. Removed and reposition equipment on cooks Line from previous ownership. **Warning** - From follow-up inspection 2022-12-02: **Time Extended** - From follow-up inspection 2023-02-03: Spoke with plan review office in Tallahassee, no plans have been submitted for location, one time 30 day extension given **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wire shelving in walk in cooler soiled. - From follow-up inspection 2022-12-02: **Time Extended** - From follow-up inspection 2023-02-03: Half have been replaced **Time Extended**

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2022-12-02: **Time Extended** - From follow-up inspection 2023-02-03: **Time Extended**

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine at 0 ppm no prime switch to be found on unit to correct, service call placed.3comp sink in place with quat to sanitize

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn ambient air holding since 1230 pm 105 cooked onions from 1230 pm holding at ambient air at 109° Items placed in reach in freezer to rapid chill at 99° after 30 mins, placed in walk in cooler covered. **Corrective Action Taken** **Warning**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Raw oysters served,consumer advisory too small to read. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wire shelving in walk in cooler soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used as a food prep sink as evidenced of old food debris up the sides of the sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Skirt steak served medium well and need consumer advisor on menu **Warning**

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. Removed and reposition equipment on cooks Line from previous ownership. **Warning**

Intermediate - No soap provided at handwash sink. 2 hand wash sinks with out soap available to wash hands.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.spray bottle with pink (quat sanitizer) not labeled on side table

Basic - Clean utensils or equipment stored in dirty drawer or rack. Inverted glasses stored in bar reach in cooler on direct contact with shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cell phone on clean dish rack, removed.

Basic - Equipment in poor repair. White wire shelving racks in 2door reach in cooler unit peeling paint, rust coming thru. Dish Washing Machine not dispensing chlorine sanitizer, serve call placed. Lid to outside ice machine not tight fitting.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floors not maintained smooth and durable.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar.

Basic - Water draining onto floor surface. Water from mop sink outside over flowing to alley. 3 compartment sink at bar water draining on floor.