2 Hermanos Taco & Burrito

The inspector came back and found the problems fixed.

• Approved source; food safe and unadulterated
  • High priority: Shell eggs in use or stored with cracks or broken shells.
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food.
• Handwashing and hygienic practices
  • Basic: Employee eating in a food preparation or other restricted area.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • 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: Standing water in bottom of reach-in-cooler.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.
• Manager certification and employee training
  • Intermediate: No person in charge present during hours of operation.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 shelled eggs in flat.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. guacamole with tomatoes (60°F - Cold Holding); lettuce (65°F - Cold Holding); cut tomatoes (70-72°F - Cold Holding)
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. white rice (110-125°F - Hot Holding); queso (108-120°F - Hot Holding)
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Unwashed avocados stored over shelled eggs in reach in cooler.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados inside lettuce in reach in cooler. Employee removed
• Handwashing and hygienic practices
  • Basic: Employee eating in a food preparation or other restricted area. Employee drink with juice on top of reach in cooler with white cutting board back of the house
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Plastic cup in salsa container at front service counter
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler white cutting board.
  • 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. Hood filters, underneath griddle, gaskets in reach in cooler, sides of reach in cooler.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. With white cutting board back of the house
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Container in hand sink back of the house by steam table. Operator removed. Reach in cooler in front of hand sink at front service counter
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by front service counter.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Underneath all equipment back of the house.
• Manager certification and employee training
  • Intermediate: No person in charge present during hours of operation.
  • 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.

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

• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach underneath hot holding warmer. 1 dead roach on rolling prep cart next to 3 compartment sink. 2 dead roaches underneath 3 compartment sink. = 4 total dead roaches
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach coming out of reach in cooler by 3 compartment sink. 1 live roach on wall by reach in cooler and 3 compartment sink. 1 live roach on the wall by 3 compartment sink. = 3 total live roaches.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

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.

• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cooks line
• Food protection and cross-contamination
  • Basic: Food stored on floor. 1 case of tomato sauce stored on the floor at entrance to back of the house. 2 cases of syrup soda stored on the floor by entrance to back of the house.
• Handwashing and hygienic practices
  • Basic: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee soda in reach in cooler at front service counter
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on reach in cooler back of the house by entrance door.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment on cooks line.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Container in hand sink by cooks line. Employee removed.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches underneath ice machine 3 dead roaches on cooks line underneath hot holding warmer. = 5 total dead roaches
  • High priority: Roach activity present as evidenced by live roaches found. 8 live roaches on cooks line by hot holding unit. 1 live roach coming out of box by dry storage on cooks line 4 live roaches underneath 3 compartment sink. 10 live roaches back of the house reach in cooler by 3 compartment sink. 2 live roaches underneath ice machine. =25 live roaches total
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment throughout facility.
• 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.