Taqueria Y Fruteria La Mexicana

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation surface in the kitchen. The operator properly stored the cell phone. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator removed the knife for cleaning. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (52F - Cooling) in the 2-door cold holding unit near the service window. The operator stated the beans were prepared the day prior to inspection. Observed cooked beans (54F - Cooling) in the 2-door cooler in the kitchen. The operator stated the beans were prepared the day prior to inspection. The operator discarded the above foods. **Corrected On-Site**

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. Observed cooked beans (52F - Cooling) in the 2-door cold holding unit near the service window. The operator stated the beans were prepared the day prior to inspection. Observed cooked beans (54F - Cooling) in the 2-door cooler in the kitchen. The operator stated the beans were prepared the day prior to inspection. The operator discarded the above foods.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (121F - Hot Holding); cooked beans (128F - Hot Holding) at the steam table. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the above foods.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (121F - Hot Holding); cooked beans (128F - Hot Holding) at the steam table. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the above foods.

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

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 - Torn packages/bags of food exposing the contents to contamination. See stop sale. Observed an employee cut bread through a plastic bag exposing the bread to contamination. The operator discarded the bread. **Corrected On-Site**