How many inspections has Taqueria Merlo in Avon Park had?

Taqueria Merlo in Avon Park has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Taqueria Merlo in Avon Park find?

Taqueria Merlo in Avon Park was most recently inspected by FDACS on November 28, 2022 (Met Inspection Requirements).

Has Taqueria Merlo in Avon Park had any stop-sale or stop-use orders?

No, Taqueria Merlo in Avon Park has no stop-sale or stop-use orders on record with Florida FDACS.

Taqueria Merlo in Avon Park

Name: Taqueria Merlo in Avon Park Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1004 W Main St, Avon Park, FL 33825

Polk County · Grocery Store < 15,000 sq ft · FDACS
Owner: Merlo Corporation
FDACS Estab #: 294535

Overview

Taqueria Merlo in Avon Park, FL has 2 FDACS food safety inspections on record with 38 violations.

2FDACS Insp.

38Violations

Last inspected FDACS: November 28, 2022

Taqueria Merlo in Avon Park: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2022 — 2 inspections

Nov 28, 2022 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Outside area- open case of cut meats not stored covered in the walk in freezer. o Print Date: 11/28/2022 Page 1 of 4

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Back area- no soap or paper towels provided at the hand wash sink for outside ice machine. COSperson in charge provided soap and paper towels at the hand wash sink. x

Good Retail Practice Violations

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Deli area- food employee wearing jewelry and watch on wrist while working with exposed food. o

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Meat and deli areas- food employees working with exposed food with facial hair are not wearing beard nets. o

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Meat area- handle of knife stored touching raw meat on tray in the meat service display cooler unit. COS- food employee removed the knife and placed it in the 3 compartment sink to be cleaned and sanitized. x

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Back area- wet, clean food equipment are not placed in self draining positions that would allow the equipment to air dry, wet plastic and metal food containers are stacked on top of each other on the storage shelves near the dishwasher area. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Outside area- door seal damaged on the walk in cooler for deli and bakery departments. o

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Outside area- no back flow prevention devices on threaded water hose faucet units located around the building. COS- a back flow prevention device was placed on one of the two faucet units. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Back area- waste drain plumbing under the hand wash sink in the men's restroom is leaking. COSperson in charge repaired the damaged pvc pipe under the sink during the inspection, plumbing is no longer leaking under the sink. x

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Outside area- food and dirt residue on the floor of the walk in freezer. o

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Bakery area- food employee's opened bottled water stored on shelf below prep table. o

Nov 9, 2022 — Re-Inspection Required· 27 violations· Re-Inspection Required

Inspector: TAMMY FLANNERY, SANITATION AND SAFETY SPECIALIST

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Outside area- frozen meat on top of cases of frozen food in the walk in freezer unit is not stored covered/wrapped. o

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Meat area- tray of raw shrimp next to tray of raw chicken in the meat service display cooler unit. COSa divider was placed between the trays of raw chicken and raw shrimp by food employee. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Outside area- many sealed containers of cooked peppers with onions made yesterday and stored stacked together on storage shelf in the back corner of the walk in cooler are out of temperature, internal temperatures taken ranged from 45 to 46 degrees F. COS- person in charge voluntarily discarded the cooked peppers and onions from the plastic containers. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Back area- many sealed containers of pico de gallo that were made yesterday and placed on storage shelf stacked together in the walk in cooler are out of temperature, internal temperatures ranged between 44 and 46 degrees F. Pico de gallo did not cool to 41 degrees f with 4 hours. Cos- person in charge voluntarily discarded the pico de gallo from the containers. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Deli area- cooked chopped beef in hot holding unit is out of temperature, internal temperature is 127 degrees F. COS- person in charge reheated the chopped beef and temperature taken was 187 degrees F and item was released back into service. x

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Person in charge had some knowledge of employee health information, but did not have their employee health guidance information available to help him answer questions about employee health as it relates to food borne illnesses and their symptoms, and reporting responsibilities, exclusions and restrictions of food employees. Employee health policy guidance for development of a policy was given to the entity. o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Meat area- 2 opened bulk packages of deli luncheon meats that were opened yesterday were not date marked. Cos- food employee placed date marker stickers with yesterday's date on the luncheon meats. Outside area- many containers of processed food made yesterday are not date marked in the walk in cooler. Cos- food employee placed date stickers with yesterday's date on the containers that were missing date stickers. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

The food establishment does not have a written vomit or diarrhea event clean up procedure available. A guidance handout was given to the food establishment's management to help them write up step by step procedures for vomit and/or diarrhea event clean up. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Meat area- wiping cloth bucket with sanitizer solution is stored on shelf below the prep table next to container of clean food utensils/knives. Cos- person in charge moved the container of utensils/knives away from the bucket of sanitizer solution. x Print Date: 11/9/2022 Page 2 of 5

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Deli/meat bakery areas- observed several food employees touching unclean surfaces with hands and also leaving and entering the processing areas to begin working with exposed food, clean food equipment and/or unwrapped single use articles without washing their hands first. COS- instructions were given to person in charge to translate to his food employees to wash their hands when hands have come in contact with unclean surfaces and when entering the processing areas to with exposed food. Several food employees were observed going to the hand wash sink to wash their hands. x Print Date: 11/9/2022 Page 1 of 5 8 Pf Citation Description: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf Observation: Outside area- no soap or paper towels provided at the hand wash sink for outside ice machine. o

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Outside area- cases of frozen food/meat stored on the walk in freezer floor and floor is not clean. o

Deli/tortilla processing areas- food employees observed not wearing hair restraints and/or beard nets over facial hair. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Deli/tortilla processing areas- food employees wearing jewelry or watches on wrists while working with exposed food. o

3-302.15(A) Raw fruits or vegetables not thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered in ready-to-eat form. 3-302.15(A)

Deli area- a bin of avocados that are being sliced and scooped in ready to eat form for customer orders have not been washed prior to slicing. COS- person in charge had food employee take the bin of avocados to the 3 compartment sink, avocados were washed before being placed back into service. x

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Outside area- tongs' handles stored touching chopped cilantro in the food container stored on shelf in the walk in cooler. o

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Outside area- in use scoop for ice machine in the enclosed area is stored on unclean concrete block. COS- person in charge placed the scoop in a clean plastic container. x

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Meat area- in use tongs stored with handles touching raw pork on tray in the meat service cooler. Costongs were moved so that handles did not touch the meat. x

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

back area- food utensils not stored in storage container (bucket) with handles up. o

4-803.11 Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11

Meat area- soiled wiping cloth not being used at that time was left out on the raw meat slicer and not moved to their soiled linen hamper. o

Back area- clean, wet plastic food containers and metal frying pans are stacked wet and not placed in self draining positions that will allow the food equipment to air dry better. o

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Deli area- unwrapped single use food containers not stored inverted on the storage shelves. COSfood employees inverted the foam food containers. x Print Date: 11/9/2022 Page 3 of 5 43 Citation Description: Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A) Observation: Back area- case of single use food trays stored on the floor in the dry storage room. COS- person in charge moved the package of single use food trays up off the floor. x

Outside area- door seal damaged on the walk in cooler door. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Back area- waste drain plumbing under the hand wash sink in the men's restroom is leaking into bucket placed under the sink. o

Outside area- no back flow prevention device on the threaded water hose faucet unit located on the side of the building. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back area- no covered waste receptacle provided in the women's restroom. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Outside area- food and dirt residue buildup on the floor in the walk in freezer. o

Meat/deli/bakery areas- several food employees' opened bottled water containers stored on storage shelves below prep tables. o

Taqueria Merlo in Avon Park: Frequently Asked Questions

When was Taqueria Merlo in Avon Park last inspected?: Taqueria Merlo in Avon Park was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 28, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Taqueria Merlo in Avon Park had?: Taqueria Merlo in Avon Park has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Taqueria Merlo in Avon Park find?: Taqueria Merlo in Avon Park was most recently inspected by FDACS on November 28, 2022 (Met Inspection Requirements).
Has Taqueria Merlo in Avon Park had any stop-sale or stop-use orders?: No, Taqueria Merlo in Avon Park has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Taqueria Merlo in Avon Park?: The most frequently cited FDACS violations at Taqueria Merlo in Avon Park are: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11; 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11.
Does Taqueria Merlo in Avon Park have any repeat violations?: Yes, Taqueria Merlo in Avon Park has had the following violations cited on multiple FDACS inspections: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11; 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11.