Taco Mex

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At callback observed no food items being held hot.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. At callback observed raw shell eggs stored over unwashed produce in reach in cooler in nearby storage unit. Person in charge rearranged food items to proper storage levels.
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. At callback observed raw pork stored over ready to eat carnitas in reach in cooler on right. Person in charge rearranged food items to proper storage levels.
• Employee health
  • 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. At callback observed no change.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. At callback observed no food items stored in plastic to-go bags.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. At callback observed no change.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple time/temperature control for safety food items prepared on site within past 3 days per person in charge with no date markings in reach in cooler on truck and reach in freezer in nearby storage unit.
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed cooked rice at temperature of 81-92°F stored in between prep table and flat top grill. Person in charge stated rice was cooked an hour prior and intended to be held hot. Rice was returned to flat top grill for reheating. Cooked rice (81-92°F - Hot Holding)
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce in nearby storage unit.
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat chicken in standing middle reach in cooler. Person in charge rearranged food items to proper storage levels.
• Employee health
  • 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 person in charge unable to provide any proof of signed reporting agreements.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable at end of three compartment sink.
  • High priority: Nonfood-grade bags used in direct contact with food. Observed cooked rice and raw beef stored in plastic to-go bags and nearby storage shed, respectively. Person in charge removed food items from plastic to-go bags.
• Sewage and wastewater disposal
  • Intermediate: Mobile food dispensing vehicle disposing liquid waste improperly. Observed; waste water being actively dumped through hose on to ground and soil behind truck. Person in charge closed waste water pipe and removed hose. Operator states waste water is removed from truck and transported to nearby restaurant for dumping. Waste water has been pooled on ground near in-use hose and hose bibbs closest to nearby establishment driveway. Inspector educated operator proper waste water disposal procedures.
  • High priority: Raw sewage on ground of establishment. Observed waste water pooled on ground and soil behind truck near in-use hose and hose bibbs closest to nearby establishment driveway.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on truck. Person in charge proved paper towels.
  • Intermediate: No soap provided at handwash sink. Observed no soap at hand wash sink on truck. Person in charge provided soap.
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide any proof of state approved food handler training.