GRINGO'S CAFE

High Priority - Presence of insects, rodents, or other pests. Observed 1 live hard shelled bug in the kitchen on the floor. Operator removed insect, cleaned, and sanitized area. Corrected On-Site

Basic - Screen in door torn/in poor repair - vermin present. Observed door to kitchen without screen and propped open. Operator stated that the screen door is being repaired and has been removed. Discussed with operator.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket too strong, operator added water, now at 100ppm Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank in server area, operator put chain around it

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

Basic - Floor soiled/has accumulation of debris. Floor Under cooking equipment soiled Wall behind cooking equipment in kitchen soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. Dish machine at 0ppm, operator set up 3 compartment sink to sanitize dishes

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach establishment is using is not for food contact surfaces, operator went to store and came back with the proper bleach for food contact surfaces Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine not dispensing sanitizer, operator set up 3 compartment sink to sanitize the dishes

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

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

Basic - Food stored on floor. Case of chips on floor in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket on cook line at 200ppm, employee refilled sanitizer bucket, now at 100ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to fill bucket Hand sink at front counter used as a dump sink

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put a hat on Corrected On-Site

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2022-02-14: Operator states he is presently working on the course. Admin Complaint

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. Cooked beef Salsa Operator was able to deter the prep date and dated accordingly Corrected On-Site Warning - From follow-up inspection 2022-02-14: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Husked corn in walk in cooler. Operator covered corn Warning - From follow-up inspection 2022-02-14: Time Extended