RESTAURANTE EL FOGON COLOMBIANO & ASSOCIATES INC

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen. Operator refilled during inspection. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over canned drinks in reach in cooler at front line at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards Grooved on in kitchen at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan lids and utensils stored in hand wash sink in kitchen at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared foods in kitchen not date marked at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed lift top reach in cooler door handle is soiled at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on lift top reach in cooler is grooved at time of inspection.

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. Operator had no-splash Clorox bleach for sanitizer. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked empanadas 110 F and potato balls 121 F located inside hot box front kitchen area. Time as a public health control form 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. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in-cooler soiled with old food debris

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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front kitchen area Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door to outside Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bottled water stored on floor front kitchen area. Bag of rice on floor in kitchen area Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. On floor in front kitchen area Warning - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed frozen and frozen beef on floor in kitchen sitting at room temperature. Inspector sugggested operator to place in reach-in-cooler, Boxes of cooking oil on floor in kitchen area and container of food in back kitchen area hall way on the floor Repeat Violation Warning - From follow-up inspection 2024-12-11: Time Extended

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. Warning - From follow-up inspection 2024-02-06: Time Extended

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. Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. In kitchen area Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen area Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended

Intermediate - Food-contact surface soiled with food debris. Microwave

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - No soap provided at handwash sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Outer openings not protected during operation. Back kitchen door open

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 compartment sink and stove

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and raw beef over cooked foods and cut leafy greens in glass reach-in-cooler Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area Repeat Violation

Intermediate - No soap provided at handwash sink. Back kitchen area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Front kitchen area

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On prepping table Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen area Repeat Violation

Basic - Opened employee beverage containers in a cold holding unit with food to be served to customers.

Basic - Working containers of food removed from original container not identified by common name. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator preparing raw chicken and cooking eggs without washing her hands. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over butter in glass reach-in-cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

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

Basic - Employee eating in a food preparation or other restricted area. Operator in front kitchen area eating while serving customers

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door

Basic - Floor soiled/has accumulation of debris. Back kitchen area

Basic - Food not stored at least 6 inches off of the floor. Container of onions on floor in kitchen area

Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen area Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers in back kitchen area Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw chicken, rinsed hands and knife under running water in three compartment sink, then handled seasoning to season steak being cooked. Discussed hand washing procedures with operator. Operator washed hands prior to returning to food handling. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over soup and raw shell eggs stored over margarine and produce in reach-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding Unit: beef empanada (118°F - Hot Holding); cooked sausage (120°F - Hot Holding). Operator began reheating during inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by dishes, utensils, knives. Operator removed items from handwash sink and made accessible during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, tamales, chicharonnes from previous day not date marked. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment.

Basic - Equipment in poor repair. Gasket torn at reach-in freezer near back exit. Ice buildup at reach-in freezer near back exit. Food stored in direct contact with nonfood-grade bags. Frozen food items in reach-in freezer near back exit.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On wall behind table holding cooking equipment.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour unlabeled in container in kitchen.