EL SABOR DE PUEBLA RESTAURANT LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw beef and raw chicken stored over vegetables in drawer reach in cooker at cook line. Operator switched containers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink next to ice machine. Operator removed scoop. Corrected On-Site

Intermediate - Soap dispenser at handwash sink next to ice machine not working/unable to dispense soap. Operator replaced batteries. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed mold-like substance on ceiling tile in beer dry storage room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or gray-like substance at kitchen entrance.

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.

Basic - Exterior door has a gap at the threshold that opens to the outside near beer dry storage room.

Basic - Floor soiled/has accumulation of debris underneath shelving in beer dry storage room.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Soiled dry wiping cloth in use.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 45F cold hold. Operator double panned salsa with ice. Corrective Action Taken

Basic - Floor area covered with standing water in corner near upright reach in cooler at end of cook line.

Basic - Observed reach in cooler gaskets torn in upright reach in cooler at end of cook line.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at kitchen entrance.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and salt shaker at cook line.

High Priority - Nonfood-grade bags used in direct contact with rice. Educated operator on using food grade containers. Operator removed bags. Corrected On-Site Repeat Violation

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. Operator placed paper towels at hand wash sink. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Hand wash sink at bar and kitchen. Operator placed soap at hand wash 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. Observed precooked beans, meats, and sauces not date marked. Educated operator on importance of date marking. Operator date marked foods. Corrected On-Site Repeat Violation

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense rice and sauces. Educated operator on using scoops with handles. Operator removed bowl Corrected On-Site Repeat Violation

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.

Basic - Floor soiled/has accumulation of debris underneath three compartment sink.

Basic - Food not stored at least 6 inches off of the floor. Observed containers if raw chopped meat stored in floor in walk in cooler. Educated operator on importance of storing foods off of floor. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

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. Packaged salsas and guacamole. Educated operator on labeling. Operator added labels. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar and kitchen.

Basic - No hot running water at mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris. Hood at cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at end of cook line.

Basic - Working containers of food removed from original container not identified by common name. Spices/ flour containers. Educated operator on labeling. Operator labeled containers. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs sitting out at room temperature less than 4 hours. Operator placed eggs in 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 operator with written procedures. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as dump sink. Educated operator on hand wash only. Repeat Violation

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. Operator completed forms before leaving inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense salsa. Operator removed cup. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed pots of stew stored on floor in kitchen.

Basic - Hood filters missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in kitchen. Educated operator on having hand wash sign. Operator placed hand wash sign at hand wash sink. Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at kitchen entrance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in hand wash sink in kitchen.

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

Basic - Accumulation of dead insects in control devices.

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

Basic - Cutting board has cut marks and is no longer cleanable. Cook line. Educated operator on. Importance of smooth food contact surface. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Operator placed hand wash sign at hand wash sink. Corrected On-Site

Basic - No hot running water at mop sink.

Basic - Nonfood-contact surface soiled with grease. Hood filters and backboard of stove.

Basic - Water leaking from pipe underneath mop sink.

Intermediate - Food-contact surface soiled with food debris. Can opener.

Basic - Ceiling tile missing above three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust-like substance. Kitchen.

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

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.

Basic - Food being prepared outside on grill and food hot holding in steam table/bain marie. Admin Complaint

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on importance of proper storage of tongs. Operator removed.. Corrected On-Site Repeat Violation

Basic - No handwashing signs provided at a hand sink used by food employees. Restrooms.

Basic - Plumbing system in disrepair. Observed mop sink in disrepair.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

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

High Priority - Container of medicine improperly stored on shelving near food items. Operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with bread in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chorizo stored over ready to eat lettuce. Operator switched raw chorizo to bottom shelf. Corrected On-Site

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. Observed precooked meats in reach in freezer not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked meats in reach in cooler not date marked.

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.

Basic - Bowl or other container with no handle used to dispense salsa. Educated operator on importance of having handles with scoops. Operator removed cups and used ladles. Corrected On-Site Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor. Observed box of potatoes stored on floor. Operator placed box of potatoes on shelf. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed cracked/chipped glazed terracotta cups.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease on hood and hood filters.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish wash area blocked by trash container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled glass stored in hand wash sink in dish was area.

Basic - Bowl or other container with no handle used to dispense flour and salsa. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

Basic - No hot running water at mop sink.

Basic - Plumbing system in disrepair. Observed mop sink not plumbed to drain.