Osprey Tacos

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/ No certified manager available during inspection with four or more employees present.

Certified Food Manager Identification

Hands Clean and Properly Washed

Non-Food Contact Surfaces Clean

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on bandana to secure hair and then places gloves on with no hand wash. Immediately spoke with employee and they washed hands and changed gloves. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese x 3 (50F - Cold Holding) in flip-top cooler for less than four hours per person in charge. Top has been opened and recently closed per person in charge. Observed drawer reach in coolers chicken (50F - Cold Holding); shrimp (48F - Cold Holding); ground beef (48F - Cold Holding); rice (50F - Cold Holding); cooked chicken (50F - Cold Holding) product in drawers for less than four hours per person in charge. Person in charge had items placed in large door reach in cooler to cool. Observed large double door reach in cooler: pork (48F - Cold Holding); queso (49F - Cold Holding) ambient 46F person in charge says cooler was 39F when they arrived before opening less than four hours ago. Person in charge had all products move to walk-in cooler. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed refried beans (130F - Hot Holding); rice (129F - Hot Holding) in steam table for less than 4 hours per person in charge. Person in charge added water and turned temp up to reheat. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler soiled and stained with food debris.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed two drawer reach in coolers under flat top on cook line not holding temperature. Ambient temperature at 45F. Observed heavily torn gaskets on bottom door. **Warning**

Basic - Floors, walls soiled/has accumulation of debris. Observed wall next to cook line soiled with grease. Observed floor behind cook line equipment soiled with grease. Observed floor in kitchen soiled with food debris under equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in coolers soiled with food debris.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide written plan for biohazard cleanup. Emailed to operator during inspection. **Corrective Action Taken** **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned queso held on time not indicated on time paperwork. Person in charge added during inspection. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler observed containers of raw beef stored over box of raw shrimp. Operator moved shrimp during inspection. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written cleanup procedures available. Provided operator with handout during inspection. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not quat sanitizer test strips available.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored over prep table next to cook line. Operator moved drink during inspection. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored over prep table next to cook line. Operator moved phone during inspection. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer present in walk-in cooler. Operator placed thermometer in cooler during inspection. **Corrected On-Site** **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. In storage room observed plastic togo cups stored not inverted. On shelves across from reach-in coolers observed stack of togo boxes and trays stored not inverted. Operator rearranged stacks during inspection. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer in three compartment sink at 0ppm. Operator added more sanitizer during inspection and observed 200ppm. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler on cook line observed, cheese (45F - Cold Holding). Operator stated cheese was placed in cooler 45 minutes prior to temperature and placed below in cooler to cool. In single door reach-in cooler near front counter, observed shredded pork (46F - Cold Holding); chicken (46F - Cold Holding); chicken (45F - Cold Holding). Ambient temperature observed at 45F when digital temp read 38F. Time/Temperature Control for Safety Foods that were prepped today and are within cooling parameters (cold to cold four hours, hot to hot six hours) were moved to a colder reach-in cooler. **Repeat Violation** **Warning**

High Priority - Toxic substance/chemical improperly stored. Observed grill cleaner stored over oven. Operator removed cleaner during inspection. **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. On shelves near back door observed one can or tomatillos and one can of diced tomatoes with creased dent/ dent along the rim.

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. In tall reach-in cooler nearest cook line observed, shredded cabbage (48F - Cooling). Operator stated cabbage was prepped from cold six hours prior to temperature. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top of reach-in cooler on cook line observed, cheese (45F - Cold Holding). Operator stated cheese was placed in cooler 45 minutes prior to temperature and placed below in cooler to cool. In single door reach-in cooler near front counter, observed shredded pork (46F - Cold Holding); chicken (46F - Cold Holding); chicken (45F - Cold Holding). Ambient temperature observed at 45F when digital temp read 38F. Time/Temperature Control for Safety Foods that were prepped today and are within cooling parameters (cold to cold four hours, hot to hot six hours) were moved to a colder reach-in cooler. **Repeat Violation** **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. Observed one employee without correctly documented proof of training. Employee had certificate on phone but operator did not have printed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board attached to reach-in cooler with heavy food debris staining.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed Time paperwork was incomplete.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket. Operator hung mop up during inspection. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometers in all reach-in coolers.