Home Food DIRTY IN DEERFIELD NAH- DISGUSTING IN DELRAY-ROCCO’S TACOS ROACHES AND RUNNY NOSE

DIRTY IN DEERFIELD NAH- DISGUSTING IN DELRAY-ROCCO’S TACOS ROACHES AND RUNNY NOSE

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Deerfield-News. com-Deerfield Beach,Fl-A recent DBPR inspection closed a well-known eatery, Rocco’s Tacos. See the full report below here.
Licensee
Name: ROCCO’S TACOS License Number: SEA6021274
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 110 E. ATLANTIC AVE
DELRAY BEACH, FL 33444
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/24/2023 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
22-20-5 Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; open employee beverage container on prep table. **Warning**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. At clean dish storage shelves across from triple sink; mixing bowls wet nesting. **Warning**
29-08-4 Basic – Plumbing system in disrepair. Triple sink/dish machine hand wash sink; water leaking from drain pipe. **Warning**
08B-39-4 Basic – Raw fruits/vegetables not washed prior to preparation. At prep area; unwashed/not cleaned mushrooms being cut. **Warning**
21-10-4 Basic – Soiled dry wiping cloth in use. At cook line steam table; soiled dry wiping cloth used to wipe around pans in steam table. Operator removed cloth. **Corrective Action Taken** **Warning**
29-49-6 Basic – Standing water in bottom of reach-in-cooler. At taco make top cooler; standing water in bottom. **Repeat Violation** **Admin Complaint**
29-20-5 Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At bar hand wash sink; water very slow draining. **Warning**
14-06-4 Basic – Wood food-contact surface not properly sealed. At cook line; wood cutting boards damaged/splitting around edges. **Warning**
12A-13-4 High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At bar; employee handled soiled dishes and then began making drinks, no hand wash. **Warning**
12A-12-4 High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line/prep area; employee went from cooking raw beef to cutting unwashed mushrooms no glove change no hand wash. **Warning**
12A-10-4 High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee wiped nose with gloved hand and then handled clean utensils, no glove change, no hand wash. **Warning**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around prep area/dish machine/triple sink/bar. **Admin Complaint**
41-20-4 High Priority – Pesticide use not in accordance with manufacturer’s directions. Throughout establishment; Nuvan pro strips used in food preparation/storage areas. Manufacturers label indicates product is not to be used in food preparation/storage areas. **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. Approximately 50 live roaches under triple sink. 1 live roach under clean dish storage shelves across from triple sink. **Admin Complaint**
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line; employee put on gloves, picked up food off the floor using gloves hand, threw away food, wiped hand on apron and continued portioning tortilla chips, no glove change/hand wash. **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Taco make top cooler; cojita (55°F – Cold Holding); pico (55°F – Cold Holding); shredded mozzarella (50°F – Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Taco make top cooler; cojita (55°F – Cold Holding); pico (55°F – Cold Holding); shredded mozzarella (50°F – Cold Holding). At walk-in cooler; cooked chicken (45°F – Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; black beans (125°F – Hot Holding); ground beef (105°F – Hot Holding); pork (120°F – Hot Holding); rojo sauce (110°F – Hot Holding). Operator stated items reheated prior to being placed in steam table. **Repeat Violation** **Admin Complaint**
01C-10-4 Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; mussel tag removed from original container prior to container being emptied. Operator produced tag, replaced. **Corrected On-Site** **Warning**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. At bar; hand wash sink used as dump sink as evidenced by food debris accumulated in sink. **Warning**
53A-14-4 Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. PIC unaware of proper hot holding requirements. **Warning**