- Basic - Single-service articles not stored inverted or protected from contamination. Invert the styrofoam plates and containers next to the griddle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label diced tomatoes and shredded lettuce, in the styrofoam cooler on the counter top, with four-hour-time labels. Discard any unserved portion at the end of four hours.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open carton of milk with the date it was originally opened. Discard at the end of seven days.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Complete the written plan, provided, and keep it on the trailer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged. Discard any unserved portions at the end of seven days.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Remind employees to wash hands every time they change gloves. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of the "Employee Restriction" handout.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the "Big Five" handout.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the hand-washing sink. **Corrected On-Site**
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4/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beans and milk inside refridgerater.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./beans in refrigerator
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - Vacuum breaker mising at hose bibb. hose bibb outside.
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3/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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