GONZOS EMPANADAS

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around freezing unit in ice machine.

Basic - Food stored on floor. Container of fryer oil on floor in back prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen prep table, under no temperature control, pooled raw eggs (77F - Cold Holding). Per manager, prepped at lest since 12:30pm and unsure of how long out of temperature before that. Manager voluntarily discarded eggs. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries dead in front counter paper towel dispenser. Manager removed toll to use manually. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean coffee cups directly beside front counter hand sink. Manager moved away from sink. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw pork shoulder thawing in bowl in back prep kitchen. Manager moved bowl to walk in cooler to properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoon in container of standing water on back kitchen prep table. Manager dumped water from container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager labeled as degreaser. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic cutlery in kitchen above prep table not stored/presented with handles all in same direction.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In dessert cold case at front counter, COLD CASE - house made flan (48F - Cold Holding). Per manager, items not prepared today and in unit since 10-4.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dessert cold case at front counter, COLD CASE - house made flan (48F - Cold Holding). Per manager, items not prepared today and in unit since 10-4. See stop sale. Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. New form printed and completed during inspection. Corrected On-Site

Basic - Food stored on floor. Container of fryer oil on floor in kitchen.

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. Walk-in cooler Observed sour cream (44F - Cold Holding), half and half (45F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. Unable to determine when items fell out of temperature. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Observed sour cream (44F - Cold Holding), half and half (45F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. Unable to determine when items fell out of temperature. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled tong stored in hand wash sink in kitchen.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Juan F and Gonzalo F. Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored in walk-in cooler next to restaurant items.

High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/23. Manager paid license during inspection. Current license provided with expiration date 12/01/2024. Operator printed and posted. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Tools inside hand wash sink in ware washing area. Operator removed Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on September 6 ,2023 by SERVE PROGRAM.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanadas (125F - Hot Holding) inside hot holding unit at front counter less than 2 hours ago. Operator increased temperature on unit to facilitate proper hot holding. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to manager.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Yazmin Yeung manager certification expired on 05/02/2023. Manager certification will be reviewed at the next routine inspection.

Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Operator discarded Corrected On-Site

Basic - Entrance door to kitchen has hole /damaged .

Basic - Improper storage of maintenance equipment that interferes with mop sink. Mop sink not maintained cleaned and organized. Maintenance supplies inside mop sink.

Basic - No Heimlich maneuver/choking sign posted. Emailed to manager

Basic - Plumbing system in disrepair. Pipe under hand wash sink not attached to sink , next to 3 compartment sink in kitchen . Water leaking from bottom of sink when faucet is turned on.

Basic - Working containers of food removed from original container not identified by common name in kitchen. Operator labelled salt. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave in kitchen area, build up of grease and food debris

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese cake and Flan , per operator food prep on 11/25/22. Employee dated Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on cook line, removed two bracelets Corrected On-Site

Basic - Floor soiled/has accumulation of debris. WIC- build up of food debris . Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor, Employee removed,cleaned and stored properly Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter, next to coffee station, operator placed on sanitizer bucket Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dick Yueng exp 9/25/2021

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling and vents in kitchen

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor with food debris under shelves

Basic - Water leaking from pipe and/or faucet/handle. Leak at 3 compartment sink, observed container placed to catch water dripping from pipe

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler under microwave: sliced ham (52°F) at 11AM, since 9AM, retest: 43°F at 11:45AM. Ham was stored over fill line. Ham moved to inner cooler by manager. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box: beef empanadas (123°F - Hot Holding) at 10:45AM, since 10AM, retest: 172°F at 11AM. chicken empanadas (127°F - Hot Holding) at 10:45AM, since 10AM, retest: 176°F at 11AM. Manager fried empanadas in fryer to bring to correct temperature. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on back counter of service area and prep table in kitchen. Cloths moved to sanitizer bucket by manager. Corrected On-Site