GONZALO'S TACOS Y CARNITAS

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked tomatillo salsa with cooked onions made 3/18 at reach in cooler. Pork tamales made 3/18 at walk in and reach in coolers. Chile relleno salsa with cooked tomatoes made 3/14 at reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (blended tomato) (52F - Cold Holding) Observed in flip top cooler overstocked above rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed in lower portion of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: refried beans (119F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator returned to flat top to reheat to 165+F. Corrective Action Taken

Basic - Clean pots not stored inverted or in a protected manner. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked steak (53F - Cooling) at 9:45 since yesterday, per operator product prepared yesterday and placed in walk in cooler before 9pm in plastic wrapped stacked pans, at this current rate of cooling product never reached 41F within 6 hours, see stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and after without washing hands handled ladle to soup, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef over soup, raw shell eggs over sauces, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked steak (53F - Cooling) at 9:45 since yesterday, per operator product prepared yesterday and placed in walk in cooler before 9pm in plastic wrapped stacked pans, at this current rate of cooling product never reached 41F within 6 hours, see stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on mop sink hose Bibb, discussed with operator.

Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.

Basic - Ceiling tile missing. In clean dish and soda storage area ceiling tiles missing, discussed with operator to replace. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm chlorine. Operator fixed to 100 ppm chlorine Corrected On-Site

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. Operator enter restaurant, didn't wash hands and grabbed clean thermometer. Advised operator to wash hands.

High Priority - Food prepared in a private home per operator. Cooked beef 2 containers . See stop sale. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food prepared in a private home per operator. Cooked beef 2 containers . See stop sale.

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 to operator, operator printed and posted Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table big containers with Cooked steak at 3:38pm ( 90F cooling) and beef soup (114 F cooling);both cooling since 1 hour . At 4 pm both items same temperature. At this current cooling rate product will not cooled to 70F within 2 hours. Operator moved beef soup to ice bath. See Stop Sale for Cooked beef, per operator beef cooked at his house. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. By big garbage cans. Operator moved Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine

Basic - Ceiling tile missing. Over clean pots and pans and seasoning areas. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from packages. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on kitchen area. Repeat Violation

Basic - Food stored on floor. Container with tamales inside walk in cooler. Operator stored properly Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (61F - Cooling) in reach in cooler at cook line ; food cooling since yesterday ; at this rate food did not reach 41 F in 6 hours; food in a tight zip lock bag ; See Stop Sale

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags in direct contact with various foods like pork, peppers and cabbage in cooler at prep station Removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over limes in cooler at prep station Raw beef over cut peppers and pork tamales on tall cooler at prep station Stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the cook line, returned and started cooking foods using same gloves; educated ; employee washed hands; Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (61F - Cooling) in reach in cooler at cook line ; food cooling since yesterday ; at this rate food did not reach 41 F in 6 hours; food in a tight zip lock bag ; See Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork on 10/16 frozen and pulled out on Tuesday not dated in reach in cooler at cook line Operator dated 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. Repeat Violation

Basic - Bowl used to dispense rice- at prep table Removed Corrected On-Site

Basic - Ceiling tile missing- dry storage- foods and clean pans and pots

Basic - Cutting board has cut marks and is no longer cleanable- reach in cooler at prep station

Basic - Single-service articles improperly stored- on the floor at cook line Stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm) Operator fixed to 50 ppm 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.

High Priority - sanitizing solution exceeding the maximum concentration allowed in sanitizer bucket. Observed 200+ ppm chlorine. Operator corrected to 100 ppm. Corrective Action Taken

Basic - Food stored on the floor of the walk-in cooler. Operator needs to create more storage space to keep product off the floor.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents solid with grease.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.