LOS GATOS MEXICAN COCINA

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. Establishment does not have clean up plan. Emailed operator form 5030-104.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with old food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station next to flat top had raw meat thawing in sink. Manager moved meat to triple sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler has water damage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above flip top cooler in kitchen, employee drink. Drink removed from area. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On wire storage shelf next to hand wash station in kitchen, employee keys. Keys were removed. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of oven. Manager removed tongs. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on wire shelf in kitchen not inverted. Manager inverted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In hand wash station by wire shelf in kitchen, meat being thaw does not have running water. Manager turned water on. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink has mold-like substance.

Basic - Water leaking from pipe and/or faucet/handle. At triple sink, leaking center faucet.

Basic - Wood food-contact surface not properly sealed. In walk in cooler, raw wood holding shelf up.

Basic - Working containers of food removed from original container not identified by common name. In grey storage container in kitchen holding sugar is not labeled. Employee added label. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter touched face and mouth and immediately handled to go cups without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Gray containers in kitchen with sugar and flour stored inside.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at front counter, salsa 66F. Salsa placed in ice bath approximately two hours prior. Salsa placed in walk in cooler to cool. In flip top cooler on cook line in kitchen, cheese 59F. Cheese placed in cooler approximately 1.5 hours prior. Cheese moved to walk in cooler to cool. 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Both hand washing sink at front counter and hand washing sink in kitchen have containers stored inside. Containers removed. Corrected On-Site

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

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. No proof that two employees have been informed of their health responsibilities. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement). Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand washing sink at front counter.

Basic - Current Hotel and Restaurant license not displayed. Only license displayed is temporary license.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee styrofoam cup on front counter next to clean utensils. Cup moved and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage rack in kitchen, employee black back pack stored with tortilla chips. Backpack moved and stored correctly. Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment is licensed for 12 seats but has 28. Inspector emailed Form 5021-103 (Seating Change Evaluation) and will be reviewed at next routine inspection. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over cooked shredded chicken in walk in cooler, eggs moved Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with yellow liquid on drain board of triple sink.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. One employee making drinks and bagging orders at front counter.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of large ice bin in back of kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front counter wearing bracelets and rings. Operator wearing bracelet while making food on cook line.

Basic - Equipment in poor repair. Several hood filters have holes in them over cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flat top grill on cook line. Hood filters over cook line in kitchen. Repeat Violation

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in dining area. Approximately three live flying insects around dish machine in back of kitchen. Approximately 10 live flying insects around and on bag on onions on lower shelve of prep table in ware washing area by back door to kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2022-09-21: Two live flying insects under prep table by back door to kitchen. One live flying insect around dish machine in back of kitchen. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately three flying insects around hand wash station at front counter.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags lining two containers of quesso cheese on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (48F - Cold Holding) in squeeze bottle in top section of reach in cooler on cook line, per manager sour cream has been there for approximately one hour, sour cream placed in bottom section of reach in cooler. salsa (49F - Cold Holding) in melted ice bath in bus tub at front counter, per employee salsa has been in bus tub for approximately one hour, employee added ice to bus tub. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table near triple sink, manager moved can opener to triple sink to be cleaned Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager on cook line Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Manager on cookline Repeat Violation

Basic - Food stored on floor. Box of churros and two containers of chicken in walk in freezer, manager corrected during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Open container of powder chicken base in kitchen, manager corrected during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Containers of chicken in hand sink in kitchen

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa, pulled chicken and cooked steak in walk in cooler Employee states cooked yesterday

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice

Basic - Employee with no hair restraint while engaging in food preparation. 2 Cooks In kitchen

Basic - Food not stored at least 6 inches off of the floor. 1) containers of oil on floor in kitchen 2) containers of tortilla chips on floor in kitchen 3) cases of shrimp and beef on floor in walk in freezer

Basic - Ice scoop handle in contact with ice. In soda station upfront

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored in Cooler lid

Basic - Stored food not covered. In walk in cooler no covers on cheese, bean juice, beans, and cooked beef

Basic - Time/temperature control for safety food thawed in an improper manner. Containers of raw chicken in hand sink In kitchen ay room temperature, moved Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large clear container with white substance inside, employee labeled sugar

Basic - Light not functioning. Two of three lights burnt out over grill.