EL SABOR DE TAMPA

High Priority - Employee washed hands with cold water. Hot water temped 78 F in handwash sink at time of inspection. Discussed with employee about hand wash first before work and hot water at least 85 F required to wash hands properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw bacon and raw beef stored over arepas and hotdogs in reach-in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon and raw beef in reach-in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. A empty container and a sponge stored in handwash sink. Removed. Corrected On-Site

Intermediate - No hot running water at the three-compartments sink. No hot running water at the handwash sink. Ran hot water in all sinks, temped 78-81 F. Hot water heater was off, employee turned on hot water heater, re temped hot water at 100+F in all sinks. Corrected On-Site

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 employee trained with an unapproved source.

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 and pulled pork in reach-in cooler.

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

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 2024-07-22: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2024-07-22: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over homemade juices in reach-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw shell egg (68F - Cold Holding) on cook line. Operator moved in to reach-in cooler. 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. Provided by email. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken was prepared on 09/16/23, thawed and in use in reach-in cooler with the same date mark.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

Intermediate - No probe thermometer provided to measure temperature of food products.

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