BON GOU CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 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 touched trash can then grabbed clean container of pasta and clean spatula at cook line; no handwash Employee washed hands Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Dough in direct contact with garbage bag Employee removed and stored in plastic container Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach In freezer: raw goat stored over cooked pork - not all products commercially packaged. Operator stored properly Corrected On-Site

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. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale 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. At steam table: cooked plantains (105F - Hot Holding) as per operator stored since 9:00am Operator moved product to stove to reheat to 165+ Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink Advised employee to use handwash sinks to wash hands, employee used handwash sink to wash hands Corrected On-Site

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Handwash sink by three compartment sink not working Operator turned on water at handwash sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat and cooked chicken missing date mark, cooked on 2/15 Operator date marked products Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has a buildup of ice Advised operator to clean

Basic - Time/temperature control for safety food thawed in an improper manner. raw pork sitting on three compartment sink to thaw Operator placed product under cold running water Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added more chemicals. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while preparing food. Advised operator of proper handwashing procedures. Employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer, raw turkey held over raw pork. Not commercially packaged. Advised operator to store properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under prep counter, cooked spinach (44F - Cold Holding). Per operator item wasn't portioned or prepared today. Operator put item on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, plantains (105F - Hot Holding). Per operator item out of temperature for 30 minutes. Operator returned to stove top to reach 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Various chemicals (soap/bleach) store next to unwashed produce. Advised operator of proper storage.

Basic - Single-service articles improperly stored on floor by front counter. Operator moved from floor. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator added more chemical. Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In kitchen Triple Sink (Chlorine 0ppm) discussed with operator proper minimum requirements operator corrected to (Chlorine 100ppm) Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. In kitchen one can of tomato sauce with multiple large dents and creases to edges of can. See stop sale.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands afterwards employee began to mix ingredients and seasonings together by hand before placing into pot on stove. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen prep sink cut raw pork (71F - Cooling)at 11:00 since 9:00 to 71F at 11:15. At this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to freezer. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen under hand washing sink in middle of kitchen spray bottle not labeled containing degreaser. Discussed with operator who added label to bottle. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In kitchen container of cooked eggs cooling had old label on container operator removed label and replaced with a new one. Discussed with operator proper dish ware cleaning.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...spinach 46-44F,pork 53F , goat 48 F in reach in cooler , cooling food deep container . Per operator food was cooked yesterday. Stop sale issue . Operator discarded food . Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked pork, cooked goat in reach in cooler . Operator properly stored. 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...spinach 46-44F,pork 53F , goat 48 F in reach in cooler , cooling food deep container . Per operator food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....hot dogs 48F in glass door reach in cooler . Food being held less than 4 hours , employee removed food to reach in freezer to cooling fast . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding backed beans 108F, pork 94 F on the burner at kitchen, food being held less than 4 hours , employee reheating over 165F 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...provided end of inspection Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....all food date marked wrong with old labeled .

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee not sanitizeing pot that she washed. I help employees set up 3 compartment sink. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observe at dry storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe employee bag on top,of clean cutting board.

High Priority - Presence of insects, rodents, or other pests...ants crawling on rare the counter at front line.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...operator provided it at time of inspection Corrected On-Site