Poncho's Tacos & Ice Cream

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken, beef, pork 115-120F -cooked peppers(sauce), verde salsa 110-115F -at steam table next to grill on cookline, manager stated placed put 2 hours prior, reheated to 165F for hot holding at 135F or above**Warning** **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-18: -queso 109-120F, verde salsa 115-120F, sauce(cooked peppers) 110-130F inside tabletop warmer next to steam table. Unit may not be holding temperature, time extension granted for next day to verify compliance on hot holding at 135F or above. Employee reheated to 165F for hot holding. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front **Warning** - From follow-up inspection 2025-02-18: **Time Extended**

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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . **Warning** - From follow-up inspection 2025-02-18: Time extension for 60 days to have plans submitted and approved. **Time Extended**

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. - From follow-up inspection 2025-02-18: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front - From follow-up inspection 2025-02-18: **Time Extended**

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -no handle/cup used to dispense dried peppers - From follow-up inspection 2025-02-18: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine - From follow-up inspection 2025-02-18: **Time Extended**

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels used to absorb juices from cut limes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -refried beans, raw beef, milk, cheese, salsa 45-47F inside walk in cooler temporarily shut off for maintenance. Manager stated shut off for 2 hours, moved product to other refrigerators/freezers. **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. -chicken, beef, pork 115-120F -cooked peppers(sauce), verde salsa 110-115F -at steam table next to grill on cookline, manager stated placed put 2 hours prior, reheated to 165F for hot holding at 135F or above**Warning** **Corrective Action Taken** **Warning**

Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front **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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . **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.

Basic - Bowl or other container with no handle used to dispense food. -no handle/cup used to dispense dried peppers

Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 65-69F from overnight, see stop sale. **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding) **Warning** - From follow-up inspection 2024-12-09: -french fries 45F cold holding, cheese 44F **Time Extended** - From follow-up inspection 2024-12-10: -pico de gallo 51F(brought from walk in cooler 3.5 hours prior per employee) Shredded cheese 45-46F, diced tomatoes 50F, marinated meat 52F inside same cooler identified not adequately holding temperature during prior inspection on 12/9 Shredded cheese under grill 51-55F, raw chicken 45F, raw pork 46F, loaded at start of day, see stop sale. -manager stated service technician could not repair unit on first visit, scheduled to return. Advised to use time as public health control for 4 hours inside unit until repairs verifying internal food temps of 41F or below.. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near mop sink in Back **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine **Warning** - From follow-up inspection 2024-12-09: **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-12-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area **Admin Complaint** - From follow-up inspection 2024-12-09: Stop sale issued for ambient cooling during callback inspection. Shredded cheese 49F(operator stated shredded on site during prep), marinated chicken 44F over 4 hours from prep. Time extended to 12/10 to verify compliance **Time Extended** - From follow-up inspection 2024-12-10: Stop sale issued for inadequate cold holding **Time Extended**

Basic - - From initial inspection : Basic - Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in back near back door **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area, inside room near bathroom access **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Basic - - From initial inspection : Basic - sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks **Warning** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**

Food Received at Proper Temperature

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Toxic Substances Properly Identified, Stored, Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Insects, Rodents, and Animals Not Present

Personal Cleanliness

Wiping Cloths Properly Used and Stored

In-Use Utensils Properly Stored

Food and Non-Food Contact Surfaces Designed and Constructed

Supervisor/Person in Charge Present

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Plumbing Installed; Proper Backflow Devices

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Personal Cleanliness

Food and Non-Food Contact Surfaces Designed and Constructed

Toilet Rooms Maintained

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 to move it in front of hand wash sink prior to engaging in food handling without washing hands

High Priority - Spray hose at mop sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 47F less than 1 hour inside deep pan on cook lime across from grill, raised above level that can prevent ambient air from cook line from affecting food sensitive to temperature. - manager had employee settle pans lower into cooler. **Corrective Action Taken**

High Priority - Vacuum breaker missing at mop sink at connection to water line

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting blards

Intermediate - Nonfood-grade utensils used in food. -self constructed fry scoop, advised to use utensils from approved vendors that provide food grade equipment approved for use in commercial kitchens.

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 - 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.

Intermediate - Handwash sink not accessible for employee use at all times. -employees placing trash can in front of hand wash sink

Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense food from hot holding area

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Clean equipment stored on dirty rack. -clean pans on soiled drying rack above sprayer in warewashing area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting in grains, employee corrected **Corrected On-Site**

Basic - Wall soiled with accumulated grease. -backsplash behind grill under filters

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine **Warning** - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area under stove - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: -wire rack with black mold like substance above sprayer in wareqashing area **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: -grease visible dripping down from backsplash behind grill **Time Extended**

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning** - From follow-up inspection 2023-09-15: Dish machine not functioning, operator shall use 3 compartment sink for sanitizing utensils/equipment until dish machine is verified in compliance. **Time Extended** - From follow-up inspection 2023-09-22: Sanitizer bucket empty on callback inspection, 0ppm after more than one attempt. Employees continuing to use dish machine without sanitizer. Advised person in charge of need to ensure warewashing involves a sanitizer step, to use 3 compartment sink in operators support room located behind restaurant. Operator showed up during callback inspection, reloaded sani bucket each 100ppm **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. **Warning** - From follow-up inspection 2023-09-15: -Employee touched trash can on cook line, wiped gloves hands on towel before returning to handle clean equipment(touched cutting board) , person in charge intervened -same employee touched raw meat to place on grill with gloves on prior to handling tortillas inside package and scooping cooked rice from steam table. Advised to use utenils to avoid hand contact if expecting employee on cook line to handle both raw and ready to eat foodThis violation must be in compliance upon extended callback inspection. Administrative action may be applied. -same employee touched hair with gloves on prior to engaging in food handling on cook line **Time Extended** - From follow-up inspection 2023-09-22: -employee handled raw beef with gloves on initiating hand washing with gloves still on. Manager intervened to have employee wash hands, -Employee washed hands for less than 10 seconds after discussion **Admin Complaint**

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine **Warning** - From follow-up inspection 2023-09-15: 0ppm chlorine **Time Extended** - From follow-up inspection 2023-09-22: Sanitizer bucket empty on callback inspection, 0ppm after more than one attempt. No other sanitizer available for dish machine. Operator showed up during callback inspection and reloaded new bucket. Tested at 100ppm **Admin Complaint** **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-09-15: Time extended 60 days to verify compliance **Time Extended** - From follow-up inspection 2023-09-22: Violation for employee training Time extended 60 days to verify compliance on food handler training. **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine **Warning** - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area under stove - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine **Warning** - From follow-up inspection 2023-09-15: 0ppm chlorine **Time Extended**

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning** - From follow-up inspection 2023-09-15: Dish machine not functioning, operator shall use 3 compartment sink for sanitizing utensils/equipment until dish machine is verified in compliance. **Time Extended**

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. **Warning** - From follow-up inspection 2023-09-15: -Employee touched trash can on cook line, wiped gloves hands on towel before returning to handle clean equipment(touched cutting board) , person in charge intervened -same employee touched raw meat to place on grill with gloves on prior to handling tortillas inside package and scooping cooked rice from steam table. Advised to use utenils to avoid hand contact if expecting employee on cook line to handle both raw and ready to eat foodThis violation must be in compliance upon extended callback inspection. Administrative action may be applied. -same employee touched hair with gloves on prior to engaging in food handling on cook line **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine. - From follow-up inspection 2023-09-15: **Time Extended**

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-09-15: Time extended 60 days to verify compliance **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Clean pans stored on soiled rack next to dish machine - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine **Warning** - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area under stove - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. -ice cream freezer - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -near dish machine -bathroom - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Objectionable odors in areas of the establishment. -drain box under dish machine that feeds into grease trap out back - From follow-up inspection 2023-09-15: **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area - From follow-up inspection 2023-09-15: **Time Extended**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook entered kitchen from outside before donning gloves without washing hands, engaging in food handling **Warning**

High Priority - Employee took utensils to prewash sprayer wearing gloves, rinsed off utensils and moved back to cook line and touched toppings to finish plating. Employees must have clean hands/gloves to handle ready to eat food **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**

High Priority - Roach excrement and/or droppings present. -10 roach droppings on top surface of dish machine **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese 58F, sour cream 58F **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 58F inside drawer under grills, sour cream 58F, cut lettuce 58F, house made pico 58F, shredded cheese 59F, cut tomatoes 58F inside cooler across from grill with trash can blocking front vent. Advised to use 4 hour time control on station and ensure line is flipped at 4 hour maximum until cooler is verified holding food below 41F **Warning**

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.

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine.

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. **Warning**

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.

Basic - Floor soiled/has accumulation of debris.

Basic - Floors not maintained smooth and durable. -area under stove

Basic - Ice buildup in reach-in freezer. -ice cream freezer

Basic - No handwashing sign provided at a hand sink used by food employees. -near dish machine -bathroom

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -roach droppings seen, back door with gap at bottom threshold **Warning**

Basic - Soiled dry wiping cloth in use. -on cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine

Basic - Objectionable odors in areas of the establishment. -drain box under dish machine that feeds into grease trap out back

Basic - Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - Clean pans stored on soiled rack next to dish machine

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine **Warning**

Basic - Floor area(s) covered with standing water. -under stove on rough floor surface

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-06-08: **Time Extended**

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning** - From follow-up inspection 2023-06-08: **Time Extended**

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-06-08: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. -drawer below grill **Warning** - From follow-up inspection 2023-06-08: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-06-08: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Warning** - From follow-up inspection 2023-06-08: **Time Extended**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, manager had employee replace bucket **Warning**

High Priority - Evidence of mop/cleaning wastewater dumped into ground. -from disconnected mop sink **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw fish filet with gloved hand prior to handling cooked food at steam table using utensils for ready to eat food. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -queso fresco 47F, manager states less than 2 hours with lid left open during rush. Advised to monitor cooler and call for service if ambient temperature does not keep cold food at 41F or below. **Warning**

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/ -operator showed up during inspection **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**

Basic - Accumulation of dead or trapped insects or other pests, in control devices. **Warning**

Basic - Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - Bowl or other container with no handle used to dispense food. -bowl used for rice **Warning**

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Equipment in poor repair. -drawer below grill **Warning**

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

Basic - Floor area(s) covered with standing water. -back area near exit door **Warning**

Basic - Floor soiled/has accumulation of debris. **Warning**

Basic - Food held in a location that is exposed to potential contamination. Open food held above hood filter with debris hanging from above. **Corrected On-Site** **Warning**

Basic - Hood filter in disrepair from automatic fire suppression/exhaust system. **Warning**

Basic - Ice buildup in reach-in freezer. **Warning**

Basic - Insect control device installed over food preparation area. -sticky paper for flying insects above area where dishes are cleaned and food is moved from back support area **Warning**

Basic - No functional mop sink or curbed cleaning facility provided at establishment. -due to city requirements/enforcement, mop sink has been partially uninstalled to connect with grease trap out behind restaurant. Callback inspection to verify corrections are made with appropriate environmental compliance in 60 days. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic racks in prep area -gaskets for ice cream freezer -lids to containers **Warning**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -support area behind restaurant **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm **Warning**

Certified Food Manager Identification

Required Records Available; Shellstock Tags/Labels

Lighting Adequate; Required Shields in Place

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (117-169F - Hot Holding), cooked 1 hour prior, employee stirred and rechecked above 165F in middle. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 used dish sprayer in back and went to cook line beginning food preparation without washing hands **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef, pork stored above cut tomatoes, pineapple, peppers at drawers under grill on cook line. Employee corrected **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 47F inside top side of reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards at reach in coolers.

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink up front blocked by bins -hand sink in back blocked by table

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chorizo

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Floor tiles in disrepair. -back end of kitchen, cookline

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - container with no handle used to dispense food. -employee using plate to dispense rice. Must use utensils with handles to prevent cross contamination with food.

Basic - - From initial inspection : Basic - Disrepair/damage to wall. -near back door **Warning** - From follow-up inspection 2022-06-10: **Time Extended** - From follow-up inspection 2022-08-10: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -near cook line **Warning** - From follow-up inspection 2022-06-10: **Time Extended** - From follow-up inspection 2022-08-10: **Time Extended**