Taqueria La Margarita, 4400 S Orange Blossom Trl, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Noted slicer cutting boards and prep tables on back porch
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish shelf, utensils and bowls
- Basic - Employee personal items stored in or above a food preparation area. Phone on prep able **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing rings other than wedding band
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. No light over grill area, only hood lights
- Basic - Food stored on floor. Beans on floor**Corrected On-Site** **Corrected On-Site**
- Basic - Food stored outside. Cabbage on ground at back porch by slicer stored on back patio
- Basic - Light not functioning. In kitchen
- Basic - Light shield damaged/in disrepair. Cracked in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Noted storage bins not labeled sugar bin labeled "beans"
- Basic - ambient air temperature thermometer in cold holding unit. Broken in front display cooler
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Noted slaw at 53f on condiment bar , horchata 58F Product made at 12:00 product reiced
- High Priority - Container of medicine improperly stored. Cough drops on shelf over hot table food **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Refritos noted at 109F. Reheated
- High Priority - Toxic substance/chemical stored by or with single-service items. By SS items at front counter
- High Priority - Vacuum breaker missing at hose bibb. Mop sink and hose at back area
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 500 ppm. Solution diluted **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Noted knives in kitchen sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. provided test strips for temporary use **Corrected On-Site**
|
10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Holes in kitchen wall. Small holes. **Warning**
|
6/13/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage containers in kitchen, dry storage. **Warning**
- Basic - Equipment in poor repair. Display reach in cooler at front counter had an ambient air temperature of 51°f. Tcs/phf products were stored in it. **Warning**
- Basic - Holes in kitchen wall. Small holes. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Various flour containers in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Front counter display cooler cut cabbage/ leafy green 58°f, same product in front display cooler temped over 50°f. Products were not in the process of preparation or cooling. Product had been sitting out of temperature for more than 1 hour. Corrective Action: operator was asked to cold hold product at 41°f or lower. Operator also placed effected product under ice. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. For 13 flan cups that contain dairy and 8 gelatin cups that contain dairy. Products had been 50°f for more than 4 days straight. Operator discarded of products. **Warning**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. **Warning**
- Intermediate - Ice scoop in back was stored on top of a soiled surface. **Warning**
- 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. **Warning**
|
6/12/2014 | Complaint Full | Warning Issued |
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