GONZALEZ FOOD SERVICE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in cooler closest to triple sink: Raw shelled eggs stored over bags of cut cabbage. Advised operator to store properly. 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 stove top: cooked chorizo (132F - Hot Holding) As per operator, stored 30mins. Operator placed to reheat to 165+F. Corrective Action Taken

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash sink. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Operator itched top of head and after without washing hands employee handled container of cooked tomato sauce, discussed with operator who washed hands. Corrected On-Site

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. Operator handled mop bucket and customer credit card and without washing hands employee handled lids to multiple hot holding units, discussed with operator who washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In reach in cooler non food grade thank you bags unused to stored cooked rice. Discussed with operator who removed product from bag. Corrected On-Site Repeat Violation Admin Complaint

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On table shredded cheese, cut cabbage, house made tomato sauce held on time is a public health control written procedures not time marked, per operator product placed on time approximately 40 minutes ago and time marked products. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table cooked tomato sauce (127F - Cooling) at 10:35 since 10:20 to 122F at 10:50, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer to chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Under hand washing sink spray bottle containing degreaser not labeled, discussed with operator who labeled bottle. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler door gaskets soiled with accumulation of soil debris, discussed with operator to clean and sanitize.

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. Observed chef touched pants to fix then handled clean utensils to prepare steak for order; no hand wash. Advised operator that chef should wash hands.

High Priority - Nonfood-grade bags used in direct contact with food. Take out bags( non food grade) used to store raw pork. Advised operator to remove food from the bag.

High Priority - Raw animal food stored over canned/bottled drinks. Raw cow tongue stored above bottles of waters and cans of juices for customers. Operator stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Stove top: cooked steak (88F at 10:10am - Hot Holding) As per operator, cooked and stored since 6am, over 4 hours. See stop sale. Warning - From follow-up inspection 2025-01-13: At Stove top: cooked pork (115F at 10:40am - Hot Holding) As per operator, cooked and stored since 1 hour. Operator began reheating to reheat to 165F. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labelled. Operator labelled. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-01-13: Same. Spray bottle with degreaser not labelled. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler near front counter: cooked chicken (44F - Cold Holding) As per operator, taken out of cooler at 7am for 20 minutes. Not prepared or portioned today. Operator placed in freezer to quick chill Standing refrigerator, in cooler section:; raw pork (49F - Cold Holding) As per operator, placed in cooler from truck cooler about 3 hours; chorizo(48F - Cold Holding) As per operator, bought from store about 2 hours. Not prepped or portioned today. Operator moved items to the freezer section to quick chill. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-04-18: At front counter: green salsa (50F- cold holding) As per operator stored overnight; placed on counter 20mins. Not prepped or portioned today. Operator placed on TPHC. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : 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. Emailed to operator. Repeat Violation Warning - From follow-up inspection 2024-04-18: Same. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At single glass door reach in cooler near front counter: sliced tomatoes (47F at 10:56am; 47F at 11:19am- Ambient Cooling) As per operator: sliced and cooling since 9am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. A container was blocking reach in cooler's fan. Operator moved to quick chill. Corrective Action Taken Warning - From follow-up inspection 2024-04-18: On prep counter: pan of green salsa (110F at 11:30am; 110F at 11:40am- cooling) As per operator, cooling since 15 minutes. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Operator moved to refrigerator to quick chill. Admin Complaint Corrective Action Taken

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. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter: red salsa (99F at 11:20am; 96F at 11:57am); green salsa (98F at 11:20am; 95F at 11:57am) As per operator, cooling since 9:30am. Items did not cool to 70F within 2 hours. See stop sale. At prep area on table: red salsa in plastic pan (106F at 10:50am; 100F at 11:50am- Cooling) As per operator, cooling since 9:30. Item did not cool to 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Single glass door reach in cooler#1: containers of sour cream (50F at 11:46am)- ambient cooling) As per operator, portioned at 7:30am. Item did not cool to 41F within 4 hours. See stop sale. Warning - From follow-up inspection 2023-12-12: In single glass door reach in cooler #1: sour cream (50F - cold holding); cut cabbage (50F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. Admin Complaint - From follow-up inspection 2024-02-07: At single glass door reach in cooler #1: cooked chicken (46F - cold Holding) As per operator, prepared yesterday and held overnight. Not prepared or portioned today. 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. Single glass door reach in cooler#1: cut cabbage (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. At standing double door refrigerator: cooked steak (60F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Warning - From follow-up inspection 2023-12-12: In single glass door reach in cooler #1: sour cream (50F - cold holding); cut cabbage (50F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. Admin Complaint - From follow-up inspection 2024-02-07: At single glass door reach in cooler #1: cooked chicken (46F - cold Holding) As per operator, prepared yesterday and held overnight. Not prepared or portioned today. See stop sale. Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a container with cheese, sour cream. Chopped lettuce written on the Time Control form with no time mark Per operator products stored for approximately 2 hours. Operator timed marked products for the remaining time of 2 hours 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/ Ofelia Gonzalez 9/19/2021 expired

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container stored inside hand washing sink Operator removed Corrected On-Site

High Priority - Nonfood-grade bags( thank you to go bag) used in direct contact with food.( raw beef) Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside White fridge, ; cooked beef (60F - Cold Holding); cooked beans (60F - Cold Holding); cheese (60F - Cold Holding). Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved products to inside of reach in freezer Corrective Action Taken Repeat Violation Admin Complaint

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/ Expired Ofelia Gonzalez 9/9/2021 Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance ( sanitation solution)not labeled. Operator labeled Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with ; raw beef (51 - Cold Holding)inside white fridge by dry goods Observed a container with ; cooked beans (48 - Cold Holding)inside white fridge across from 3 compartment sink. Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved products to inside of reach in freezer Corrective Action Taken Repeat Violation Admin Complaint

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/ Ofelia Gonzalez. Expired on 9/19/2021

Intermediate - Handwash sink not accessible for employee use at all times. Observed bananas and a knife inside hand washing sink operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance( degreaser) not labeled. Operator labeled 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. Observed inside tall reach in cooler across from 3 compartment sink a closed bag with cooked beef at 9:52am (56°F - Cooling), rechecked at 10:18am same temperature.; Per operator product cooling for approximately 3 hours At the current cooling rate product will not cooled to 41°F within 6 hours. Operator opened bag and transferred bag to reach in freezer. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed two thank you to go bags in direct contact with raw chicken inside both reach in freezers on kitchen area. Operator transferred products to food grade bags. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside tall reach in cooler on right side of kitchen by produce shelf a container with raw beef (50°F - Cold Holding). Per operator product stored for approximately two hours. Per operator product not prepared or portioned today. Operator moved product to reach in freezer. Corrective Action Taken