LOS TACOS DEL CHEF PANCHO Inspection – November 18, 2024

High Priority 1

#11High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (109F – Hot Holding); chicharron (98F – Hot Holding for less than 4 hours as per operator. Operator reheated at 165°F during inspection. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#12Intermediate22-38-5

Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided Clorox during inspection. **Corrected On-Site**

Corrected On-Site

Basic 10

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on preparation table. Operator properly stored it.

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris.

#5Basic33-17-4

Basic – Garbage can soiled.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood, reach in gasket, floor drain soiled.

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#8Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up.

#9Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust.

#10Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Repeat Violation

Florida Food Watch