Tacos El Carnal 2

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 49 F, cut tomatoes 48 F, cooked chicken 50 F , pork 51 F in cooler by cook line area under 2 hours . Reviewed with manager . Manager placed food on ice **Corrective Action Taken** - From follow-up inspection 2025-08-18: Cut tomatoes 55 F, cooked corn 45 F , mozzarella cheese 56 F cooked beans 49;F , bottom section of cooler : cooked beans 52 F , cooked chicken 41 F, cooked corn 41 F , cooked rice 49 F in cooler overnight next to fryer . Cooked chicken and cooked corn in cooler at correct temperature relocated to a working cooler See stop sale . Manager discarded out of temperature food items . **Admin Complaint**

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 touching sope after frying to place on plates . Reviewed no barehand contact with ready to eat food. Manager used tissue paper as a barrier to sope . **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 49 F, cut tomatoes 48 F, cooked chicken 50 F , pork 51 F in cooler by cook line area under 2 hours . Reviewed with manager . Manager placed food on ice **Corrective Action Taken**

Basic - Food ( boxes ) of produce ) stored on floor.

Basic - Cloth used as a food-contact surface at cook line to reheat beef . Reviewed with manager cloth cannot be used in direct contact with food

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee put clean cut onions in cardboard box . Reviewed with manager . Manager instructed employee to wash onions and place in food grade containers - From follow-up inspection 2025-03-19:

High Priority - - From initial inspection : 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 cooking tortillas on grill touching tortillas with barehands . Reviewed with manager . Manager placed tortillas back on grill. Food grade tissue used to remove tortillas from grill . **Corrective Action Taken** - From follow-up inspection 2025-03-19:

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to food truck from outside table and engaged in food prep without washing her hands . Reviewed with manager . Employee then washed hands **Corrective Action Taken** - From follow-up inspection 2025-03-19:

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 2025-03-19:

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface ( tortillas ) Reviewed with manager . Manager used food grade paper - From follow-up inspection 2025-03-19:

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee put clean cut onions in cardboard box . Reviewed with manager . Manager instructed employee to wash onions and place in food grade containers

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to food truck from outside table and engaged in food prep without washing her hands . Reviewed with manager . Employee then washed hands **Corrective Action Taken**

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 cooking tortillas on grill touching tortillas with barehands . Reviewed with manager . Manager placed tortillas back on grill. Food grade tissue used to remove tortillas from grill . **Corrective Action Taken**

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 - Manager or person in charge lacking proof of food manager certification. Manager does not have her paperwork file

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. Manager does not have her paperwork file

Basic - Cloth used as a food-contact surface ( tortillas ) Reviewed with manager . Manager used food grade paper