RESTAURANT BELLA COLOMBIA

High Priority - Container of medicine improperly stored. Two bottles of anti-burn cream and hand sanitizer stored on shelf over frying oil near front line cook. Employee relocated all items to an approved location at time of inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw chicken stored over raw frozen chorizo, frozen fish, frozen bacon, frozen pork belly, and frozen beef tripe in reach in freezer. Located in dry storage room in dining room and in front line cook. Discussed with operator the proper storage system for raw chicken, ground meats, and whole meats.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle a bleach container, then washed hands at three compartment sink with gloves on. Discussed with employee to wash hands at handwashing sinks only and to always change gloves and wash hands after changing tasks. Employee removed old gloves and washed hands at hand washing sink during time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee handle a bleach container, then washed hands at three compartment sink with gloves on. Discussed with employee to wash hands at handwashing sinks only and to always change gloves and wash hands after changing tasks. Employee removed old gloves and washed hands at hand washing sink during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato salsa, shredded cheese, cooked corn and yucca stored inside front line reach in cooler not dated. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Aidee O.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water store on top of dry storage rack at front line cook next to single service take out containers and clean dishwasher. Employee discarded beverage at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in reach in freezer located at front line cook and next to three compartment sink. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan, prepared arepas, tamales, frozen fruit in juice, and prepared cornmeal stored inside reach in cooler for customer self service not labeled. Located in dining room. Operator removed all items for customer self service at time of inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine tested at 10 PPM, employee corrected chlorine to 50 PPM at time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple containers with flour, starches, sugar, sauces, and squeeze bottles not labeled throughout establishment. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw beef with gloves and started cooking. Spoke with chef about proper hand washing technique. Chef changed gloves and washed his hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food d grade cloth used to cover food. Chef removed cloth and used lid to cover food. 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. Provided operator with body fluid clean up sign. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef cooked and held longer then 24 hours has no date marked inside refrigerator in kitchen area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean dishes stored on floor in kitchen area.

Basic - Food stored on floor. Bags of rice stored on floor inside walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside white freezer in prep kitchen.

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula stored in between handwashing sink and wall.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle laying inside butter inside refrigerator.

Basic - No copy of latest inspection report available.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor in kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket tested 200ppm of chlorine.

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on front line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw pork stored over cooked bean, bottled waters and bagged uncooked rice in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of fried pork belly 108-132F stored on fryer at cook line. 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 potato, cooked bean and various food items in walk-in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Ice scoop handle laying on ice cubes in ice machine.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach-in freezer in dining room.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few large pieces of fried pork belly (130F - Hot Holding) stored on side of the fry oil in fryer. Employee states that they will be refried and served within 4 hours. Recommended time control.

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee debris in hand wash sink at front service counter. Employee cleaned hand wash sink at time of inspection. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato, cooked beef and a few cooked/prepped food items in walk-in cooler. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade solutions, tested 100-200ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over cut ham in reach-in freezer in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A gallon of milk (48F - Cold Holding) and a container of chimichuri (45F - Cold Holding) in reach-in cooler at front counter reach-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at kitchen blocked by trash can and multiple bottles of chemicals on floor. Operator removed items from handwash sink. 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. Cooked ground beef, beef soup and other cooked/prepped food in walk-in cooler.

Basic - Food stored on floor. A bag of onions stored on floor in walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over cooked chorizo and cook bean in reach-in cooler. Employee rearranged items at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of cooked onion and tomato sauce (122F - Hot Holding) on stove top. Employee turned on stove to reheat at time of inspection. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm.

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. Provided by email. Corrective Action Taken Repeat Violation

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

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. Some employees. Provided by email. Corrective Action Taken Repeat Violation

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. 2 employees has no training.

Basic - Food stored on floor. A bag of rice and a case of plantains stored on floor in dry storage room. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided by email. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw pork and raw beef in reach-in freezer at kitchen.

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 - 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 - No running water at mop sink. Operator shut off water to prevent unauthorized personnel to use water at mop 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. Cooked sausage, cooked potato and various cooked food items in walk-in cooler. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Bottled waters stored on floor in walk-in cooler. Employee moved to shelf. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach-in cooler at cook line.

Basic - Ripped/worn tin foil used as shelf cover. On press grill. Employee replaced tin foil. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cooking oil in spray bottle on cook line. Employee labeled. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Repeat Violation Warning - From follow-up inspection 2023-01-06: 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. Cooked chicken, cooked beef and other cooked items In walk-in cooler. Warning - From follow-up inspection 2023-01-06: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed dishes in three compartment sink, then washed and dried hands with gloves on.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front counter: milk (51F - Cold Holding); homemade chimichuri (51 F - Cold Holding). Operator stated that cooler opens frequently due to morning rush hour.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working at time of inspection.

Intermediate - No running water at mop sink. Both hot and cold water shut off. Repeat Violation

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. 1 of 4 employees has no proof.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at dish washing area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Test 0ppm. Wet wiping cloth not stored in sanitizing solution between uses. On prep table at cook line. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over beef empanadas and cooked chicken in reach-in freezer at kitchen. All items are not commercially packaged. Discussed with operator about proper cold holding storage, provided handout by email. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can at kitchen. Operator removed trash can. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front counter. Operator provided.

Intermediate - No running water at mop sink. Mop sink located at back of the building and no backdoor access to it. Operator shut off water to prevent non employee to utilize water.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin. Operator moved handle up. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket soiled at kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor.