Taqueria Los Arcos, 4730 Hwy 17 N, Bowling Green, FL - Restaurant inspection findings and violations

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Business Info

Name: TAQUERIA LOS ARCOS
Type: Mobile Food Dispensing Vehicle
Address: 4730 Hwy 17 N, Bowling Green, FL 33834
License #: 3550037
Total inspections: 13
Last inspection: 1/31/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.( utensils in plastic bucket not inverted)
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment.( can of raid in mobile unit)
 1/31/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Clean utensils stored between equipment and wall. ( between wall and hand sink)
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.( both refrigerators)
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
 7/30/2013Routine - FoodInspection Completed - No Further Action
  • COOK ENGAGED IN FOOD PREPARATION WITHOUT HAIR RESTRAINT
  • SANITIZE BUCKET BEING STORED IN HAND SINK
  • SMALL STRAINER BEING USED WITHOUT HANDLE TO SCOOP RICE
 4/5/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[ wrote customer order on notepad then proceeded to cook tortillas]
 9/28/2012Routine - FoodInspection Completed - No Further Action
  • Faucet/handle missing at plumbing fixture.-handwash sink
  • Critical - Handwash sink not accessible for employee use at all times.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface in cooler.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-ice
 5/18/2012Routine - FoodInspection Completed - No Further Action
  • Critical - HANDWASH SINK BLOCKED FOR USE
  • Critical - NO HANDLE ON ICE SCOOP
  • RAW WWOD SHELVING IN HOTPOINT COOLER
  • Critical - RICE/CINNAMON DRINK AT 47 DEGREES F - COS
 11/4/2011Routine - FoodInspection Completed - No Further Action
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. pan storage area has old food debris
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. several places have soil buildup with grease residue
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. under drain boards old debris
  • Critical - Observed live flies in kitchen.
  • Observed unnecessary items on the premise. un used and non restaurant items in storage in kitchen area
 3/22/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 44 degrese Corrected On Site. turned reach in to colder setting
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding unit.
 8/27/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 132 degrese Corrected On Site. turned to hotter setting
  • Critical. Observed food stored on floor. several boxes stored on floor
  • Observed utensils stored in crevices between equipment. knife in crack
  • Floors not maintained smooth and durable. floors broken in several places
  • Critical. License expired more than 30 days, but not more than 60 days, after expiration date.expired 12/1/09
 1/13/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 9/18/2009Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler at 47 degrese
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pot of soup at 47 degrese
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. wash rinse only
  • Critical. Observed handwash sink used for purposes other than handwashing. clean dishes stored in hand sink
  • Critical. Observed live flies in kitchen.
 9/17/2009Routine - FoodWarning Issued
No report available. 4/2/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/13/2008Routine - FoodInspection Completed - No Further Action

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