- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Cook topping plated foods with herbs. Establishment has no approved Alternative Operating Procedure.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, left off temperature control. 46 F; corrective action taken: product place in freezer.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Current Hotel and Restaurant license not properly displayed.
- No conspicuously located thermometer in refrigerator.
- No proof of required state approved employee training provided. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed cutting board stained with old food residue.
- Observed residue/dust build-up on nonfood-contact surface. Bottom of cabinets.
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1/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Pork, beef, left off temperature control. Corrective action taken: product placed in freezer to begin cooling.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Mobile food dispensing vehicle license number not properly, 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. New numbers missing.
- Critical - No conspicuously located thermometer in refrigerator.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee handling finished tacos with bare hands immediately prior to serving to customer.
- Critical - Observed cutting board stained with old food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese left off refrigerant, 66F. corrective action taken: product placed in freezer to chill.
- Observed residue/dust build-up on nonfood-contact surface. Bottom of cabinets.
- Observed single-service items stored on floor. Boxed to go containers.
- Critical - Observed unlabeled chemical spray bottle.
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11/16/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by food container. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee assembling taco that will not be further heated with barehands. Corrected On Site.
- Observed food debris/dirt accumulated on kitchen floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed wiping cloth used to hold cutting board steady. Adviised to use rubber mats.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Floors properly constructed, clean, drained, coved
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7/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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