Senor Taco

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area - From follow-up inspection 2024-08-06: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures. **Warning** - From follow-up inspection 2024-08-06: (All cold holding)Bagged shredded cheese 44-45F, 50-54F, cooked chicken 44-45F, sour cream 46-47F. Advised to have person in charge responsible for maintaining cold holding food temperatures at 41F or below use calibrated thermometer to verify temperatures and to make necessary adjustments/service if needed. Next day callback inspection required to verify compliance **Admin Complaint**

High Priority - - From initial inspection : 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. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided **Warning** - From follow-up inspection 2024-08-06: -raw beef 50F after 4 hours from being cut prior day, see stop sale. **Admin Complaint**

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-08-06: **Time Extended**

Basic - - From initial inspection : Basic - Cardboard used to line food-contact equipment/shelves. -cooler across from grill - From follow-up inspection 2024-08-06: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line - From follow-up inspection 2024-08-06: **Time Extended**

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil - From follow-up inspection 2024-08-06: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures. **Warning**

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. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting lettuce with barehands, manager had employee don gloves for prep

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of pineapple bits stored inside deep pan of raw meat inside stand up cooler at end of cookline -raw meat stored above pinto beans, inside stand up cooler at end of cookline **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute inside dispenser out front

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact equipment/shelves. -cooler across from grill

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with meat stored inside freezer

High Priority - Raw animal food stored over or with unwashed produce. -raw beef stored above whole cabbage inside stand up cooler in back **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.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on wall up above racks/shelves

Basic - Cove molding at floor/wall juncture broken/missing. -area behind water heater

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving soiled above open hot holding pot of beans in back.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -sani bucket 0ppm, manager added more bleach to solution. Rechecked at 50ppm **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **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. -cooked meats inside cooler, numerous - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -dry storage - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: -dining area above beverage station **Time Extended**

Basic - - From initial inspection : Basic - Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -ada restroom under sink - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restroom - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact. - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-08-01: **Time Extended**

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef while slicing prior to moving pan of cooked food front without washing hands. - From follow-up inspection 2023-07-31: Employee entered kitchen from outside to begin working with food behind line without washing hands. **Time Extended**

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -raw fish stored above whole peppers inside stand up refrigerator across from cook line - From follow-up inspection 2023-07-31: Time extended next day to verify compliance. **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese inside stand up refrigerator not maintaining 41F in affected areas of improperly loaded cooler blocking air flow. Bag is swelling, with condensation throughout inside of bag. **Warning** - From follow-up inspection 2023-07-31: Sour cream, yogurt, milk 47-48F cold holding From overnight inside stand up cooler in back. Manager has removed majority of temperature controlled foods from cooler, dairy products must also maintain 41F. Callback inspection for next day required to verify compliance for all food required to be held under cold holding temperatures of 41F or below **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (55F - Cold Holding); raw pork (50F - Cold Holding); shredded cheese (50-55F - Cold Holding); raw fish (50F - Cold Holding) inside stand up cooler in back prep area since prior delivery. Cheese is stacked deep and high seemingly blocking air flow down one affected area of unit. Employee lessened density during inspection by moving some bags out, next day callback inspection is required to verify compliance for cold holding. -shredded cheese 43 -45F, house salsa 47F, puree salsa 45F, inside cooler across from cook line without any lid/cover, exposing food ti ambient heat from cookline equipment. Advised to keep a lid closed between use to circulate cold air and limit exposure to ambient heat inside kitchen **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-31: Sour cream, yogurt, milk 47-48F cold holding From overnight inside stand up cooler in back. Manager has removed majority of temperature controlled foods from cooler, dairy products must also maintain 41F. Callback inspection required 1 next day to verify compliance for all food required to be held under cold holding temperatures of 41F or below. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -pack of cigarettes on top of ice machine near back door. - From follow-up inspection 2023-07-31: Cigarettes continued to be stored on top of ice machine in back This violation must be in compliance upon next inspection. Administration action may be applied for egregious handling of toxic substances on food equipment for the establishment. Toxic substances must be kept in a location that does not expose food or food contact surfaces/equipment to cross contamination . **Time Extended** **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water - From follow-up inspection 2023-07-31: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front - From follow-up inspection 2023-07-31: **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. -cooked meats inside cooler, numerous - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restroom - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact. - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -dry storage - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -ada restroom under sink - From follow-up inspection 2023-07-31: **Time Extended**

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil - From follow-up inspection 2023-07-31: **Time Extended**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef while slicing prior to moving pan of cooked food front without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. -raw fish stored above whole peppers inside stand up refrigerator across from cook line

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -open container of salt with soil/discolored debris inside of salt. Employee discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese inside stand up refrigerator not maintaining 41F in affected areas of improperly loaded cooler blocking air flow. Bag is swelling, with condensation throughout inside of bag. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (55F - Cold Holding); raw pork (50F - Cold Holding); shredded cheese (50-55F - Cold Holding); raw fish (50F - Cold Holding) inside stand up cooler in back prep area since prior delivery. Cheese is stacked deep and high seemingly blocking air flow down one affected area of unit. Employee lessened density during inspection by moving some bags out, next day callback inspection is required to verify compliance for cold holding. -shredded cheese 43 -45F, house salsa 47F, puree salsa 45F, inside cooler across from cook line without any lid/cover, exposing food ti ambient heat from cookline equipment. Advised to keep a lid closed between use to circulate cold air and limit exposure to ambient heat inside kitchen **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. -pack of cigarettes on top of ice machine near back door.

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

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area, only cold water

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -dairy deserts up front

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by mop bucket inside prep area

Basic - Bowl or other container with no handle used to dispense ice/food. -pan used to dispense ice, no handle

Basic - Cardboard used to line food-contact shelves. -dry storage

Basic - Clean utensils pans not stored inverted or in a protected manner. -utensils in back prep area not stored with handles presented first inside of container

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of bulk food container in prep area

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

Basic - Floor tiles missing and/or in disrepair. -ada restroom under sink

Basic - Food not stored at least 6 inches off of the floor. -fryer oil

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

Basic - Reuse of single-service or single-use articles. -plastic seasoning container with indentations reused for oil, due to shape of container this is not adequate for reuse for any food contact.

Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop stored inside mop bucket with wastewater stored inside restroom

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -cook line area, some gaps around vent ductwork and damage around some tiles in same area

Procedures for Responding to Vomiting/Diarrheal Events

Certified Food Manager Identification

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Sewage and Wastewater Properly Disposed

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

Wiping Cloths Properly Used and Stored

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored above raw seafood inside refrigerator up front **Corrected On-Site**

High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw ground beef 41-45F, cooked tamales 44-45F . Product near front of door, thawed out less than 3 hours stated employee.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute

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. Ovidio

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -tamales inside stand up refrigerator in back -flan

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. -portion cups used in dry spices

Basic - Cardboard used to line in use food-contact utensils.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling shows damage or is in disrepair. -large hole in ceiling in prep area above 3 compartment sink -breakage in ceiling tile up front above prep table/refrigerator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bottles of liquor stored on top of ice machine

Basic - Hole in or other damage to wall. -wall with hole from prior air conditioning equipment removed

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -refrigerator with individual portioned flan

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

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -single service knifes facing food contact side up inside a container that doesn't allow for gripping opposite side of utensil.

Basic - Wet mop not stored in a manner to allow the mop to dry. In a sanitary manner. -outside against wall