SABOR Y SANZON AUTHENTIC LATIN FOOD

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steaks and hamburger patties.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks 60°F, hamburger patties 61°F, in cooler from previous day. Discarded by operator.

High Priority - Toxic substance/chemical improperly stored. Degreaser on line counter.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink.

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

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Ice scoop handle in contact with ice.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitize sink no sanitizer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49, chicken 48, shrimp 56, fish 61. chef base and flip top coolers on cook line. Repeat Violation Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher not setting up sanitize sink.

Intermediate - Handwash sink used for purposes other than handwashing. Repeat Violation

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

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/ Warning

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Two wash sinks and one rinse, no sani. Warning

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging in garbage can.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Stored food not covered. Cheese in white reachin cooler.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cuts made in package. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish at 50°F, beef at 52°F, Iced during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Storing towels.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on line, drink removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Dish room.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in prep sink.

Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen blocked with table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. All sinks have Items stored in sinks. Items removed . Corrected On-Site Repeat Violation

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

Intermediate - No soap provided at handwash sink. Repeat Violation

Basic - Clean utensils stored between equipment and wall. Knife.

Basic - Soiled dry wiping cloth in use.

High Priority - Raw animal food stored over or with unwashed produce. Eggs over produce. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. French fry slicer.

Intermediate - Handwash sink not accessible for employee use at all times. All sinks blocked with various items.

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. Bread pudding. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flys on sticky tape in kitchen.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cut cucumber. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 50°, chicken at 46°, Iced during inspection. Corrective Action Taken

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

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Back kitchen.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in several items. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over cooked beef.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over shrimp.

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. Cooked beef opened 6 days ago.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Products at salad station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on counter.

Basic - In-use ice scoop stored on soiled surface between uses. Scoop on box.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small unit in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef at 44°. Iced during inspection. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Soda gun bar sink.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink, wait station.

Basic - Food stored on floor. Various items in stockroom.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 48° less than 4 hours per operator. Transfered to cooler maintaining 41° during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. French fry slicer.

Intermediate - Handwash sink used for purposes other than handwashing. Storing equipment.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.