Rocco's Tacos & Tequilla Bar

The inspector came back and found the problems fixed.

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

• Labeling, date marking and consumer advisory
  • Intermediate: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
• Manager certification and employee training
  • Intermediate: Food service manager not certified within 30 days of employment.

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.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. At bar; milk (44°F - Cold Holding); heavy cream (45°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found. Approximately 2 live, small flying insects in kitchen inside seasoning storage container. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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 touched tortilla chips with barehand while placing into basket to be taken immediately to customers. See stop sale.
• Labeling, date marking and consumer advisory
  • Intermediate: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu offers ceviche served with raw snapper, not stated on menu. Menu states; "*Ceviche..tomatillo aquachile, cucumber, red onion, pomegranate seeds" only. Advised Operator to include raw snapper as ingredient in ceviche on menu.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At bar; milk (44°F - Cold Holding); heavy cream (45°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. At cook line make top; cut tomatoes (48°F - Cold Holding); sour cream (49°F - Cold Holding); guac with cut tomatoes (50°F - Cold Holding); shredded cheese (50°F - Cold Holding); boiled eggs (48°F - Cold Holding); cooked pasta (46°F - Cold Holding); cut butter (61°F - Cold Holding). Operator stated items not prepared or portioned today, held in unit less than 4 hours, moved to blast chiller.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At steam table; cooked beans (130°F - Hot Holding); cooked mushrooms (112°F - Hot Holding); cooked beef (108°F - Hot Holding). Operator stated items cooked/reheated prior to being held for two hours, moved to be reheated to 165°F and held at 135°F or above.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At bar; cut melon (61°F - Ambient Cooling 2:00/65°F 3:00). Operator stated melon cut 2 hours prior, held on bar top, at this rate will not reach 41°F within 4 hours, moved to reach in cooler to facilitate faster cooling.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw whole muscle steak.
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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 touched tortilla chips with barehand while placing into basket to be taken immediately to customers. See stop sale. Operator discussed with employee who then washed hands, donned gloves, used scoop with handle.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room then handled clean utensils, clean dishes and prepared/plates food for customers without washing hands. Operator discussed with employee who then washed hands.
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth then continued handling clean utensils and preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
• Handwash sinks and supplies
  • Intermediate: Hand wash sink not accessible for employee use at all times. Hand washing sink next to ice machine blocked by floor fan and ice buckets. Operator over items making sink accessible.
  • Intermediate: No soap provided at hand wash sink next to ice machine. Operator provided soap.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 2 live, small flying insects in kitchen inside seasoning storage container. See stop sale. Approximately 6 live, small flying insects in kitchen flying around prep table, landing on clean equipment clean utensils and containers of food products. Approximately 6 live, small flying insects in kitchen flying around back cook line cooking equipment. Approximately 2 live, small flying insects flying around dish area/expo line. Advised Operator to eliminate live, small flying insects, clean/sanitize areas.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 3 rodent droppings in kitchen on ledge of ice machine. 1 rodent dropping in kitchen on floor under prep sink. 1 rodent dropping in kitchen on floor in front of hand washing sink next to ice machine. Advised Operator to remove droppings, clean/sanitize areas.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on prep table crawling on food processor. Advised Operator to eliminate live roach, clean/sanitize area/equipment.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Cleaning chemical stored in liquor rail with liquor bottles. Operator removed.
• Manager certification and employee training
  • Intermediate: Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty stated working as manager for approximately 90 days and not certified. Advised Operator of requirements.
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees present and engaged in food preparation/handling, no certified food service manager on duty. Advised Operator of requirements.