Rivales Taqueria & Craft Bar

The inspector came back, found the problems fixed and allowed the business to reopen.

• Thermometers provided and accurate
  • Intermediate: Probe thermometer not within the intended measuring range of use.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
  • Basic: Standing water in bottom of reach-in-cooler.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.

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. Observed Flip top refrigerator ;salsas (52°F - Cold Holding); shrimp (52°F - Cold Holding); tuna (49°F - Cold Holding); empanada (46°F - Cold Holding); fish (49°F - Cold Holding); Cook fish (52°F - Cold Holding); cream (56°F - Cold Holding); diced tomatoes (49°F - Cold Holding) o
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed Flip top refrigerator ;salsas (52°F - Cold Holding); shrimp (52°F - Cold Holding); tuna (49°F - Cold Holding); empanada (46°F - Cold Holding); fish (49°F - Cold Holding); Cook fish (52°F - Cold Holding); cream (56°F - Cold Holding); diced tomatoes (49°F - Cold Holding) over four hours Food placed there at 10:30 . See stop sale
• Thermometers provided and accurate
  • Intermediate: Probe thermometer not within the intended measuring range of use. Operator has thermometers that starts at 50 4 of them.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage above cooked beans in lowboy refrigerator. Operator removed beans
  • Basic: Stored food not covered. Observed rice covered plastic container with plastic wrap that didn't seal.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Observed utensil in standing water at 98 degrees. Operator discarded
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed gaskets falling off at draw refrigerator at cook line .
• Dishwashing facilities and test kits
  • Intermediate: No dishwashing facilities of any kind provided. Dish machine unable to sanitize and there's no three compartment sink
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator does not have 3 compartment sink
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed behind cook line ovens food debris.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Observed dishwasher faucet leaking
  • Basic: Standing water in bottom of reach-in-cooler. Observed at lowboy refrigerator by dishwasher.w
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed metal container in hand sink at bar..
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink Operator placed papoer towel at bar .
  • Intermediate: No soap provided at handwash sink. Observed at bar hand wash sink. Operator placed soap at bar.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at cook line hand sink
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 3 dead roaches in broken flip top refrigerator at cook line. Observed Approximately 2 dead roaches on top of water heater, one dead roach in metal container above ice machine to store ice scoop.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach at cook line. Approximately 2 live roaches by water heater in rear kitchen Observed approximately 6 live roaches in gasket of broken flip top refrigerator at cook line .
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 5 dead roaches in glue traps at cook line . Approximately 5 on glue traps at expo.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed broken tiles in rear kitchen.
• 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.