LOS GALLITOS TORTILLERIA & PANADERIA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, cutting boards have mold soiled with food debris.

Basic - Bowl or other container with no handle used to dispense food. In storage area by three compartment sink, bowl used to dispense dry beans. Operator removed bowl Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink, no paper towels provided at handwashing sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide training for all employees. One new/ temporary employee.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, dry storage shelves spoiled with food debris

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.

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 pork 48 f - 46 f cooling overnight. Not prepared, portioned or handled today. In same cooler overnight.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( portioned red sauce 53 f, portioned green sauce 55 f pan was left outside for an hour ) employee put container in the cooler to cool quickly. Not prepared or portioned today. 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. Cooked pork 128-131 f hot holding in steam table ( left corner of steam table ) less than 2 hours, , cooked peppers 126 f hot holding in steam table ( right corner of steam table ) less than 1 hour . Operator reheating both. Second temperature of cooked pork after 25 minutes 171 f, cooked peppers 165 f Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Prepared and Packaged onsite tres leeches in display case not labeled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared and Packaged onsite Tress leeches , red sauce, green sauce , prepared yesterday 11:00 am. Held 24 hours 25 minutes Not date marked. Canned jalapeños packaged on Monday today is Friday not date marked. Green sauce was prepared three days ago not date marked.

Basic - Food stored on floor. Case of water bottle stored on floor by display case. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 50 f, cooked chicken 48 f, as per chef taking in and out for orders. Less than 2 hours. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep room hand sink. Chef stocked. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Light orange color liquid spray bottle in prep room not labeled. Chef labeled. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating corn from open foam cup on cook line. Explained. Employee discarded the cup. Corrected On-Site

Basic - Food stored on floor. Bag of onions stored on floor in the kitchen. Chef moved bag on the shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed the towel Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature by three compartment sink. Still frozen solid 26 f. Explained and chef moved to cooler . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. San Marcos jalapeño peppers and carrots 74 f on the counter. As per employee longer than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. San Marcos jalapeño peppers and carrots 74 f on the counter. As per employee longer than 4 hours.

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 one

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in three compartment sink area. Manager stocked. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle under hand sink in three compartment sink area not labeled

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Jalapenos carrots, flan, tres leeches

Basic - Outer openings not protected with self-closing doors. Back door

Basic - Water leaking from pipe and/or faucet/handle. From hand sink in three compartment sink area Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (102°F-115°F - Hot Holding) in steam table. Cook stated pork was cooked at 6am this morning and placed in steam table. Water level in steam table is low, water temperature in Steam table 178°F. Cook added hot water to steam table and reheated pork to 170°F and placed back in steam table. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink at cook line. Cook turned water on. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in dish area.

Basic - Standing water in handwash sink, at cook line.

Basic - Water leaking from drain pipe of hand sink onto floor in dish area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (47F - Cooling); chiles (47F - Cooling) in glass door cooler in back kitchen. Operator states food not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.

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. pork (47F - Cooling); chiles (47F - Cooling) in glass door cooler in back kitchen. Operator states food not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by stainless steal prep table. Unable to access hand sink. Moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit on site. Operator using chlorine for sanitizing. No Chlorine test kit.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked beef in treacherous in cooler next to steam table Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (120F - Hot Holding) in steam table; as per opioid out of temperature for approximately 1 hour; operator reheated food to 165° F ; rechecked to 192° F. Corrected On-Site

Basic - Greasy soiled floors- throughout the entire establishment

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- scoops in flour Operator removed Corrected On-Site

Basic - Single-service articles improperly stored- on the floor at the front 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. pork salsa verde (50F - Cooling) in glass reach in color. Per operator, food not prepped or portioned today. In unit over night. At this rate, food did not reach 41F within six hours. Food covered in plastic container. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (84F - Cold Holding)above steam table. Per operator eggs out less than four hours. Placed in cooler. TPHC document discussed and sent to operator . Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink

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. pork salsa verde (50F - Cooling) in glass reach in color. Per operator, food not prepped or portioned today. In unit over night. At this rate, food did not reach 41F within six hours. Food covered in plastic container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (65F - Cold Holding) in reach in cooler next to steam table. Per operator chorizo in unit less than four hours. Not prepped or portioned. Removed. Corrective Action Taken

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

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

Basic - Food stored on floor. Bag of onions on floor. Removed. Corrected On-Site

High Priority - - From initial inspection : 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. Bakery; 4qts milk (48F); per cook milk was put in cooler yesterday 4-17 see stop sale Warning - From follow-up inspection 2022-04-19: 2lbs cream cheese 45°F Half a bag Shredded cheese 47°F both left overnight in reach in cooler. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bakery; 4qts milk (48F); per cook milk was put in cooler yesterday 4-17 see stop sale Warning - From follow-up inspection 2022-04-19: 2lbs cream cheese 45°F Half a bag Shredded cheese 47°F both left overnight in reach in cooler. See stop sale. Admin Complaint

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing in bathroom. Repeat Violation Warning - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2022-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuff peppers and chicken mole made more than 24 hours with no date mark. Warning - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair above the three compartment sink. Warning - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan stored in self service cooler where drinks are stored with no label. Flan are made in house. Warning - From follow-up inspection 2021-12-14: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler: 2lb stuffed jalapeño (45-47°F) cooling overnight per cook was made yesterday 8-4 and left in cooler covered. See stop sale. Warning - From follow-up inspection 2021-08-06: Reach in cooler: 3lbs stuff jalapeño 46-48°F. Left covered in reach in cooler. Admin Complaint

High Priority - - From initial inspection : 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. Reach in cooler: 2lb stuffed jalapeño (45-47°F) cooling overnight per cook was made yesterday 8-4 and left in cooler covered. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: .5lb shredded cheese (51°F)per cook was left overnight in cooler. See stop sale. Warning - From follow-up inspection 2021-08-06: Reach in cooler: 3lbs stuff jalapeño 46-48°F. Left covered in reach in cooler. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2021-08-06: Time Extended