Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
Critical. Working containers of food removed from original container not identified by common name.
Critical. No conspicuously located thermometer in holding unit. Need one inside reach in cooler
Critical. Observed food stored on floor. Bag of onion
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands before putting gloves on
Observed nonfood-grade containers used for food storage.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood around sinks
Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed residue build-up on nonfood-contact surface. Inside cabinet & around surface of reach in cooler
Critical. Hot water not provided/shut off at employee hand wash sink.
Critical. Observed handwash sink used for purposes other than handwashing.
Critical. Hand wash sink lacking proper hand drying provisions.
Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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