BURRITO GALLERY

Intermediate - - From initial inspection : Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. Establishment dine in menu advertises that the BG margarita, Escaso cocktail, Coa cocktail, Pedro cocktail, Lucky horseshoe cocktail, Lobo cocktail, Old man cocktail, and Hacienda cocktail are all made with fresh lime juice. Establishment does not use fresh lime juice what they use is bottle lime juice. Bartender verified they only use bottle juice for all cocktails. Admin Complaint - From follow-up inspection 2023-03-08: Establishment dine in menu still advertises that the BG margarita, Escaso cocktail, Coa cocktail, Pedro cocktail, Lucky horseshoe cocktail, Lobo cocktail, Old man cocktail, and Hacienda cocktail are all made with fresh lime juice, establishment uses bottle commercially made lime juice. After reviewing with manager he covered the word fresh from all menus during the callback Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager did not provided proof of any employee training Warning - From follow-up inspection 2023-03-08: Manager still not provided proof of any training Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine 0ppm. Sanitizer line not pulling any sanitizer solution to the dishmachine. Manager was able to fix dishmachine during inspection. Dishmachine is now at 50ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager handling raw shrimp then changing his gloves and the handling plated food without washing his hands Observed manager handling raw shrimp then changing his gloves and then handling tortillas with out washing his hands After reviewing with manager he washed his hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (43F); cut tomatoes (48F); shredded 6 blend cheese (48-49F); cut lettuce (50F); guacamole with tomatoes (45-46F); cooked beans (48F); cooked corn (48F) stored in main cooler on cook line. Cooler has an ambient temperature of 45F. Manager stated food was placed in cooler from walk in cooler over five hours ago. Manager discarded food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso fresco (56F); pico (43F); cut tomatoes (48F); shredded 6 blend cheese (48-49F); cut lettuce (50F); guacamole with tomatoes (45-46F); cooked beans (48F); cooked corn (48F); raw chorizo (45F); raw steak (45F); raw shrimp (49F) in main cooler on cook line. Cooler has an ambient temperature of 45F. Manager stated raw chorizo, raw steak, raw shrimp and queso fresco was placed in cooler three hours ago and everything else was placed in the cooler from the walk in cooler over five hours ago. Manager placed ice bags over food placed in cooler three hours ago and discarded food placed in cooler over five hours ago. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. Establishment dine in menu advertises that the BG margarita, Escaso cocktail, Coa cocktail, Pedro cocktail, Lucky horseshoe cocktail, Lobo cocktail, Old man cocktail, and Hacienda cocktail are all made with fresh lime juice. Establishment does not use fresh lime juice what they use is bottle lime juice. Bartender verified they only use bottle juice for all cocktails. Admin Complaint

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. Manager did not provided written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan handout. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager did not provided proof of any employee training Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager did not provided proof of employee reporting agreement acknowledgment for new employees. Reviewed with manager and emailed him employee reporting agreement form. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not dispensing paper towels at handwash sink on cook line.

Basic - Equipment in poor repair. Main cooler on cook line has an ambient temperature of 45F and standing water in bottom of cooler Warning

Basic - Floor area(s) covered with standing water. Standing water on floor in register area

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine at 0ppm. Sanitizer line was cut and disconnected from machine. Manager set up the three compartment sink. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee sweeping cook line floor changed gloves and began to handle food without washing hands in between tasks. After reviewing with employee he washed his hands. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects on cook line and warewashing area. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee raw shell eggs stored over cases of chips in walk in cooler. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made beef lard prepared on 11/28 in walk in cooler not consumed within 7 days after preparation. Manager discarded food. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (47-49F); raw chicken (52F); partial cooked chicken (49F); raw steak (48-49F) in small right side drawers under the flat grill on cook line. Cooler has an ambient temperature of 47F. Employee stated he is unaware of the time the food was restocked in the cooler from the walk in cooler. Manager discarded food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (53F); raw shrimp (47-49F); raw fish (50F); raw chicken (52F); partial cooked chicken (49F); raw steak (48-49F) in small right side drawers under the flat grill on cook line. Cooler has an ambient temperature of 47F. Employee stated milk wash and raw fish was placed in cooler from walk in cooler approximately an hour ago but the other food the time is unknown. Employee moved milk wash, raw fish to main cooler and discarded the other food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (129F); beef (110F) stored in hot box at the end of the cook line. Manager stated food was reheated today at 1pm and placed in hot box to hold hot. Manager began reheating food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Establishment does partial cooking for the steak and chicken and written procedures were not provided. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right side drawer cooler on cook line missing ambient thermometer Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of main reach in cooler on cook line. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked vegan beans (46-48F - Cooling); cooked beans (43-45F - Cooling in walk in cooler. Beans were cooked last night and placed in cooler to cooled down. Beans were covered while cooling and also cooling in a pan deeper then 4 inches. Manager discarded beans. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked vegan beans (46-48F - Cooling); cooked beans (43-45F - Cooling in walk in cooler. Beans were cooked last night and placed in cooler to cooled down. Beans were covered while cooling and also cooling in a pan deeper then 4 inches. Manager discarded beans Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Beans cooked on 3/23 and house made ranch prepared on 3/21 in the walk in cooler. Food not consumed within 7 days after preparation. Reviewed policy with manager. Manager discarded food. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken, then changed gloves, and then began preparing food without washing his hands. After reviewing with cook, he removed gloves, washed hands and put on new gloves. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made ranch (60F); sour cream (59F) in bottles stored in pan in front expo cooler. Manager stated bottles were placed in pan from the bottom of the cooler a few minutes ago. Manager placed food bottles inside reach in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (118F); queso (120F) in small hotbox by the end of the cook line. Manager stated food was holding hot and that it was recently reheated in oven. Manager began reheating food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans were cooked last night and placed in cooler to cooled down. Beans were covered while cooling and also cooling in a pan deeper then 4 inches. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at right side handwash sink in front expo station. Manager placed paper towels by sink. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. No soap at right side handwash sink in front expo station. Manger placed soap by sink. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at right side handwash sink in front expo station. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled 2. Gaskets from all coolers soiled on cook line. Repeat Violation Warning