TORTILLERIA FRITANGA GONZALEZ Inspection – March 26, 2024

High Priority 1

#13High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 129 off the steam table less then 2 hours. MGR placed the chicken back inside oven for Reheat over 171 f **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#14Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#15Intermediate11-26-1

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.

Basic 12

#1Basic24-26-4

Basic – Clean equipment/utensils not stored at least 6 inches above the floor.

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#3Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. OB food workers wearing jewelry while preparing food.

#4Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Cooking area repair where where needed.

#5Basic08B-38-4

Basic – Food stored on floor. Observed boxes of vegetables on floor walk in cooler.

#6Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. All hand washing sinks throughout.

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All RlC throughout.

#8Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#9Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed Frozen pork thawed in standing water.

#10Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area, food spill.

#11Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#12Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch