SABOR VENEZOLANO PEMBROKE PINES

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (112F - Hot Holding), per employee food hot held less than two hours, employee reheated on microwave to (170F). Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tiramisu and key lime, missing date label, opened 48 hours ago. Employee placed date labels. Corrected On-Site

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. Poster emailed to operator.

Intermediate - Handwash sink used for purposes other than handwashing. Front counter-3 soiled coffee mugs and plates inside sink, employee removed all. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of pink like substance, employee cleaned and sanitized during inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathrooms, women and men. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Two doors reach in freezer- bottom shelf- build up of food debris. -one glass door reach in cooler-bottom shelf- build up of food debris and grease.

Basic - Stored food not covered. One door reach in freezer- Precooked green plantains, no cover, employee removed and stored inside ziplock bag. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. butter (48F - Cold Holding); fresh cheese (47F - Cold Holding), per operator food held less than 4 hours, observed food stored on double panel. Employee removed and placed inside lower cooler for a quick chill. Corrective Action Taken

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several containers of food made 24-48 hours ago, not dated, employee begins to place date labels. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dishwasher area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to three compartments sink, build up of mold like substance. Employee cleaned and sanitized Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line-steam table ,two pair of tongs on water temperature (91F) employee removed from water to be clean and sanitized Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom- women and men.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.prep table in cook line-employee removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table; black beans (112F - Hot Holding); white rice (120F - Hot Holding), per operator food hot held less than two hours, employee reheated on the stove to 172F Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Assorted desserts open on Monday, missing date marking. ** Employee placed date labels. Corrected On-Site Repeat Violation

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. Poster handed to operator Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -Two doors freezer in kitchen area -one glass door freezer in cook line -two handles of glass doors reach in coolers in cook line. -standing water bottom of reach in cooler in cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys on cutting board of flip top in cook line, employee removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of sugar, employee removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -One glass door freezer-bottom shelf- build up of food debris.

Basic - Stored food not covered. Container of sugar, container of flour, in dry goods storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpasteurized raw shell eggs over container of house made tempura sauce. Operator placed shell eggs under tempura sauce. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Assorted desserts open on Friday, not Labeled. Employee labeled. Corrected On-Site

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. Poster emailed to operator Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, build up of grease and food befriend, in cook line.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Mixing bowls stored under rusted shelf table

Basic - Equipment in poor repair. 5 under shelf prep tables in cook line with substantial build up of rust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outer doors of three reach in coolers in cook line. -inside mop sink, build up of black like substance Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 open bottles of water, 4 soda cans inside sliding glass door cooler- employee placed in a separate container with employee label. Corrected On-Site

Basic - Single-service articles stored on a soiled surface. Plastic containers on under prep table soiled shelf .

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two soiled cloths on prep table in cook line. Employee removed Corrected On-Site

Intermediate - - From initial inspection : 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. Poster emailed Warning - From follow-up inspection 2024-01-16: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. ASBER-reach in cooler, broken gaskets Warning - From follow-up inspection 2024-01-16: Observed same Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In front of ice machine Warning - From follow-up inspection 2024-01-16: Observed same Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. WIF, several boxes of food, on floor. Warning - From follow-up inspection 2023-07-07: Observed same Time Extended

Basic - - From initial inspection : Basic - Prep table under shelf with rust that has pitted the surface., right side of WIC entrance. Warning - From follow-up inspection 2023-07-07: Observed same Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top; fresh cheese (48F - Cold Holding); ham (44F - Cold Holding); shredded cheese (45F - Cold Holding); (45F), per employee food held less than 2 hours, observed flip top cover missing. Advised operator to move food to a working cooling unit, ice added for a quick chill. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-02-25: Observed flip top out of service, no TCS food stored inside. Time Extended - From follow-up inspection 2023-07-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at entire establishment No hot water temperature. Warning - From follow-up inspection 2023-02-25: Observed same Time Extended - From follow-up inspection 2023-07-06: Observed same, will be check on routine inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 02/22/2022 and 06/17/2022. Warning - From follow-up inspection 2022-09-02: Observed same. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Observed container holding black beans prepared on 6/28/2021.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Observed container holding cooked black beans prepared on 6/28/2021.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed shredded cheese (52°F - Cold Holding) in grill station make table. Cook states holding less than 4 hours moved to walk in cooler for quick chill. -Observed raw Shell eggs not stored atop make table in kitchen. Cook states holding less than 1 hour, moved to lowboy cooler for storage. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked white rice (126°F - Hot Holding) on prep table in kitchen. Cook states holding less than 4 hours, increased hot holding unit to reheat to 165 F. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed multiple plastic pitchers holding rice milk with no date marking. Person in charge states prepared on Monday 7/5/2021, date label provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed ice bin chute with mold like substance in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed multiple employee beverages stored on prep table in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cell phone stored on prep table in kitchen and on shelf above make table in kitchen. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed multiple employees wearing gold bracelets while preparing food in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed multiple utensils stored in standing water 98 F on make table shelf in kitchen. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Observed no ambience thermometer provided for glass single door reach in cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed hoods soiled with accumulated grease in kitchen.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed multiple wet cloths stored on prep table in kitchen.

Basic - Working containers of food removed from original container not identified by common name. -Observed container holding salt with no label, stored under prep table in kitchen. Employee properly labeled container. Corrected On-Site