Taqueria Orgullo Mexican, 12334 Us Hwy 301, Parrish, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Per Kimberly Torbert change of owner application in progress. license # 5150400, file # 35367. Additional fees still due. **Warning** Priority: High Priority
- Basic - Observed: Mobile food dispensing vehicle service opening not kept closed except during food service. Explained a screen must be installed to keep windows or doors open **Warning** Priority: Basic
- Basic - Observed: No Heimlich maneuver/choking sign posted. printed and posted poster during inspection. **Warning** **Corrected On- Site** Priority: Basic
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** Priority: Intermediate
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. 7up cooler. **Warning** Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. **Warning** Priority: Basic
- Intermediate - Observed: No probe thermometer provided to measure temperature of food products. **Warning** Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 112°F, beans 115°F. Explained food for hot holding must be at or above 135°F. **Warning** Priority: High Priority
|
10/14/2014 | Complaint Full | Warning Issued |
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