- Basic - Food stored on floor. BG of rice
- Basic - unused equipment/supplies present. Refrigerators
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooked yesterday at 56°. Discarded. Discussed proper cooling methods with operator
- 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. Establishment has no approved Alternative Operating Procedure. Tacos. **Corrected On-Site**
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Customer utensils **Corrected On-Site**
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans at 51°. Discarded
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef, pork over taco shells in cookline reachin **Corrected On-Site** **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. One tiny live roach under wait station handsink **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Dry droppings found under wait station handsink **Corrected On-Site**
- Intermediate - Hot water supply not maintained. No hot water due to broken water heater. Wife of owner stated husband had gone to buy one
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils not stored inverted
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser.
- 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. Establishment has no approved Alternative Operating Procedure. Dipped souffl cup into cheese with bare hands and hand touching cheese **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 45 in white reachin. Beans 45, rice 45 in dining room reachin. Thermometers in this unit reading 40°f. Owner stated he had been opening doors to put away food and prepped food.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over drinks **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days. Date marking for eight days instead of seven
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chiles at 113. Returned to reachin.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ham and cooked beef. Raw eggs over drinks**Corrected On-Site**
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9/12/2013 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cactus **Corrected On-Site**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ham and cooked beef. Raw eggs over drinks **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- 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. Ham
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front **Corrected On-Site** **Repeat Violation**
- Intermediate - 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans, rice, pork, tongue and other meats
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6/21/2013 | Complaint Full | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. Front
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Front **Corrected On-Site**
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1/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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