Taco Libre

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live flying insects in back of kitchen on bottom shelf of dry storage rack around bag of onions. Operator took bag of onions outside and cleaned up area during this inspection and killed several of the flying insects. **Warning** - From follow-up inspection 2024-10-07: Approximately 12 live flying insects on bottom shelf by the bag of onions in dry storage area. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish, cooked chicken, cooked pork, house made ceviche, ambient temperature of shelled eggs (44F-53F - Cold Holding) in walk in cooler. Observed door left open upon our arrival. Operator believes employee forgot to close door after being in cooler. Operator will discuss keeping door closed with employees. Operator opened inner walk in freezer door to help chill food. Also, cut tomatoes, cut cabbage, guacamole w/ cut tomatoes, Fresca cheese (47F-58F - Cold Holding), cut lettuce, housemade pico, cut lettuce (45F-49F - Cold Holding) in reach in cooler across from from oven. Observed lids opened on top of flip top cooler. Operator placed bags of ice on top of foods and closed lids during this inspection. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2024-10-07: In walk in cooler beef 47F, fish 45F, pico 47F, cheese 45F, cooked chicken 41F, pork 41F. Manager stated that employees had door open and items were brought in and out during prep. In reach in cooler on cook line salsa 39F, sour cream 40F, cut lettuce 39F. **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees working on cook line without gloves, put gloves on when they seen inspector without washing hands. Then went back to plating food. Discussed with operator. Operator will discuss handwashing procedures with employees **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live flying insects in back of kitchen on bottom shelf of dry storage rack around bag of onions. Operator took bag of onions outside and cleaned up area during this inspection and killed several of the flying insects. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish, cooked chicken, cooked pork, house made ceviche, ambient temperature of shelled eggs (44F-53F - Cold Holding) in walk in cooler. Observed door left open upon our arrival. Operator believes employee forgot to close door after being in cooler. Operator will discuss keeping door closed with employees. Operator opened inner walk in freezer door to help chill food. Also, cut tomatoes, cut cabbage, guacamole w/ cut tomatoes, Fresca cheese (47F-58F - Cold Holding), cut lettuce, housemade pico, cut lettuce (45F-49F - Cold Holding) in reach in cooler across from from oven. Observed lids opened on top of flip top cooler. Operator placed bags of ice on top of foods and closed lids during this inspection. **Corrective Action Taken** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Containers of toxic substances stored next to single service soufflé cups on shelf in prep area. Operator removed containers of cleaners to properly store. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and on top of can rack have debris buildup/ soiled. Soda gun in kitchen soiled. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at 2 hand wash sinks in kitchen area and ware washing area.

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles containing toxic substance hanging from chemical shelf. Operator labeled spray bottles of cleaner. **Corrected On-Site** **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Floors under dry storage rack in back of kitchen has debris buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in kitchen has debris buildup.

Basic - Working containers of food removed from original container not identified by common name. Container of white substance removed from original packaging on shelf in prep area not labeled. Operator labeled container of sugar. **Corrected On-Site**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed person come in from out side and not wash his hands. Addressed immediately and person washed his hands. **Corrected On-Site** **Repeat Violation**

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. Observed wait staff scoop and bag chips with his bare hands. Addressed immediately and he washed his hands and placed gloves on. **Warning**

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Chips being scooped and bagged with bare hands.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar did not have quat sanitizer, showed GM how to use chlorine. **Corrected On-Site**

High Priority - Spray hose at dish sink lower than flood rim of sink. Hose near dishwasher hangs below the rim of the sink.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a cut tomato on top on unwashed avacados.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Cooked chicken 51F, carnitas 51F, cooked shrimp 49F, pico 57F, tomatoes 52, raw beef 56, lettuce 52F, cheese 54F, shell eggs 52F; ( - Cold Holding) **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Chicken 54F; ( - Cold Holding) chicken placed in walk in freezer. In walk in cooler overnight; Cooked chicken 51F, carnitas 51F, cooked shrimp 49F, pico 57F, tomatoes 52, raw beef 56, lettuce 52F, cheese 54F, shell eggs 52F; ( - Cold Holding) **Warning**

High Priority - Toxic substance/chemical improperly stored. Dish detergent on clean dish rack. Person in charge removed. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar soiled. Person in charge took out and sanitized. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles. Person in charge labeled all. **Corrected On-Site** **Repeat Violation**

Basic - Single-service articles improperly stored. Case of single service to-go boxes on floor. Person in charge moved. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados in container not washed, still had stickers on them. Person in charge removed and washed. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in dry vegetable mix. Person in charge removed. **Corrected On-Site**

Basic - Clean wiping cloth supply not properly stored. Wiping clothes hanging from waist/aprons.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with clean dishes. Person in charge removed. **Corrected On-Site** **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 laying on counter next to raw meat. Person in charge removed cell phone. **Corrected On-Site** **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. Several rags under cutting boards. Person in charge removed. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar. Also no paper towels at bar.

Employee Health Policies Present

Certified Food Manager Identification

Required Records Available; Shellstock Tags/Labels

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food Received at Proper Temperature

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

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Personal Cleanliness

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

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. Observed operator pick a piece of ice out of soda station ice bin and consume ice. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in service area observed salsa (49F - Cold Holding) stored in ice in bus tub. Spoke to manager about possibly holding salsa on time instead of temperature and supplied operator with time paperwork during inspection. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink on cook line across from stove top observed shelves and reach-in cooler blocking access to sink. Operator moved shelves away from sink and moved coolers down the line to free access. At handwash sink next to ice machine observed pressure washer, large plastic containers and a pan blocking access to sink. Operator moved items during inspection. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink on cook line across from stove top observed pan stored in sink. Operator removed pan during inspection. Behind bar observed handwash sink used as storage for dirty glasses. Operator moved glasses during inspection. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple front of house employees hired over 60 days without proof of training.

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. Observed no proof that multiple employees without food handler training are aware of reporting requirements.

Intermediate - Spray bottle containing toxic substance not labeled. On shelves near dish area observed two spray bottles unlabeled with chemicals. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun behind bar with buildup.

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 plans available. Provided operator with handout during inspection. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. In bulk containers of spices in storage area observed small bowls without handles stored inside containers.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink stored on table next to chicken being prepped. On cook line observed employee drink stored on cutting board attached to reach-in cooler. Employees removed drinks during inspection. **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in freezer observed pan of employee fish heads stored on box of peppers.

Basic - Floors not maintained smooth, durable and easily cleanable. In dish area observed piece of wood on floor in place of tiles.

Basic - Food stored on floor. In kitchen area observed jugs of oil stored on the floor holding up box of chips and tub of raw chicken during prep. Operator moved jugs to shelf during inspection. In walk-in freezer observed two cases of food stored on floor under shelf. Operator moved food during inspection. **Corrected On-Site**

Basic - Ice bucket/shovel stored on floor between uses. Across from soda station in kitchen observed ice buckets stored on floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Behind the bar observed no hand wash sign at handwash sink.

Basic - Stored food not covered. In walk-in cooler and walk-in freezer observed multiple containers of food stored without lids. Operator began placing lids on containers during inspection. **Corrective Action Taken**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Behind the bar observed three compartment sink at 0ppm. Operator remade sink and observed 50ppm. **Corrected On-Site**

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. Bar employee cutting limes with bare hand contact. Manager intervened. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of cooked rice at 120° in kitchen oven. (Overnight temperatures).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried Beans at 130°. Hotholding. Reheated to 170° by manger. Container of cooked rice at 120° in kitchen oven. (Overnight temperatures). **Corrective Action Taken**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser. Kitchen. Replaced by manger. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Missing soap at dispenser. Prep line.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. Marked by manger. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by dry goods rack.

Basic - Floor tiles missing and/or in disrepair. Cracked , missing floor tiles by Dish machine , wait-station.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn reach in cooler gasket. Prep line.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.