Gorditas Don Huicho

Basic – Employee with no hair restraint while engaging in food preparation for cook

Basic – In-use wet wiping cloth/towel used under cutting board in food prep area -manager removed towel Corrected On-Site

Basic – Interior of oven has accumulation of black substance/grease/food debris.

Basic – Raw fruits/vegetables ( onions) not washed prior to preparation. Reviewed with manager . Employee stopped chopping onions , then washed onions prior to continuing to chop onions . Corrective Action Taken

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine – manager changed solution – recheck 100 ppm chlorine 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

Temperatures taken at 11:15 am Cooked cactus 78 F , cooked rice 59F ,cooked pork 46 F , cooked rice 49 F in glass double door cooler cooled previous night at 10:00 am

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTemperatures taken at 11:15 am Cooked cactus 78 F , cooked rice 59F ,cooked pork 46 F , cooked rice 49 F in glass double door cooler cooled previous night at 10:00 am – no temperatures taken this day – reviewed with manager temperature monitoring practices, proper cooling procedures and food storage to allow adequate air flow – manager discarded food nnindividual containers of salsa at front counter at 55-60F in bowl at front counter -no temperatures taken this day – manager discarded Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n- individual containers of salsa at front counter at 55-60F in bowl at front counter -no temperatures taken this day – reviewed with manager , adding ice to keep salsa cold 41 F or below for salsa placed on counter – manager discarded Corrective Action Taken

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.

Intermediate – Manager or person in charge lacking proof of food manager certification. Manager Juan unable to locate food manager certificate nn.Susana Peña has current food manager training

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at the cook line – manager placed paper towels at hand wash sink Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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. Missing certificates for 2 employees