LA EMBAJADA COLOMBIANA RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler, operator properly stored it. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in the same carton. Operator discarded it.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed papas rellenas (114F - Hot Holding); for less than 4 hours as per operator, Operator increased equipment temperature. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink with chlorine sanitation solution of 300 ppm, operator add water, rechecked chlorine 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing dishes on hand sink located at the front line.

Basic - Ceiling tile missing. At the kitchen area.

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. Observed employees washing metal pots with no sanitation step, instructed operator regarding the ware washing procedure.

Basic - Stored food not covered. Observed softito, cooked yuca uncovered in walk in cooler, operator properly covered it. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed soup (83/71F - Cooling); cooked onions sofrito (60/58F - Cooling);was cooked from the day before as per operator. Located in walk in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cheese bread under TPHC with no time marked. Observed soup (83/71F - Cooling); cooked onions sofrito (60/58F - Cooling);was cooked from the day before as per operator. Located in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Cheese bread under TPHC with no time marked.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed soup (83/71F - Cooling); cooked onions sofrito (60/58F - Cooling) in covered deep container in walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Sancocho (81/75F - Cooling); was cooked fri the day before as per operator located in walk in cooler.. 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. Observed raw chicken over fish and beef in reach in freezer. Operator properly stored it. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Sancocho (81/75F - Cooling); was cooked fri the day before as per operator located in walk in cooler.. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Food prepared in a private home. See stop sale. Observed tamales prepared home as per the owner.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish, operator properly stored it. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed tamales prepared home as per the owner.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup (40F - Cold Holding with no date marked, was prepared from more than 24 hours as per operator.

Basic - Bowl or other container with no handle used to dispense food. In rice container. Operator removed it. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, operator properly stored it. Corrected On-Site

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. Observed employee washing blender without sanitation step. Instructed employee regarding the three compartment sink procedure. Corrective Action Taken

Basic - Ice scoop handle in contact with ice, operator properly stored it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed soup beef (80°F/76°F - Cooling) was cooked from the day before as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bserved soup beef (80°F/76°F - Cooling) was cooked from the day before as per operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (104°F - Hot Holding); chorrizo (120°F - Hot Holding) for less than 4 hours as per operator. Operator increased equipment temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils stored inside hand sink. Operator removed it. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Food stored on floor. Observed beef soup on walk in cooler. Operator properly stored it.

Basic - Ice scoop handle in contact with ice.

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

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. Operator printed form and employees signed during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container with soap inside hand wash sink, operator removed it. Corrected On-Site

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 5 employees working at the same time without certified manager present. Manager arrived during inspection. Corrected On-Site

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 printed the form. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sancocho (88°F/86°F - Cooling);was cooked from the day before as per operator.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked shell eggs and touched clean spoon without wash her hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee placed raw beef on the grill than touched clean utensils. Operator properly washed hands. 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. Observed raw chicken over raw beef inside reach freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sancocho (88°F/86°F - Cooling);was cooked from the day before as per operator, located inside the walk in cooler.

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. Observed employee washing dishes at the three compartment sink without sanitation solutions. Instructed operator regarding dishwasher procedure. Corrective Action Taken

Basic - Food stored on floor. Observed plastic rack with potatoes on the floor next to exit door.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed loaves of bread, bunuelos, located at the front counter, without time marked. Warning - From follow-up inspection 2022-03-16: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed loaf of bread, bunuelos, pan de Bono located at the front counter, without time marked. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed loaves of bread, bunuelos, located at the front counter, without time marked. Warning - From follow-up inspection 2022-03-16: Observed Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed loaf of bread, bunuelos, pan de Bono located at the front counter, without time marked. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork belly (117 - Hot Holding) located inside display cases at the front counter, for less than 4 hours as per operator. Operator increased equipment temperature. Corrective Action Taken Warning - From follow-up inspection 2022-03-16: At the time of callback inspection observed sausage 113°F hot holding, cheese empanadas 107°F hot holding, tequeños at 112°F hot holding. Admin Complaint

Intermediate - - From initial inspection : 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 5 employees working handling food without certified manager present. Operator arrived during inspection. Warning - From follow-up inspection 2022-03-16: At the time of callback inspection observed four employees employees working at the same time without certified manager present. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel was placed near to hand wash sink during inspection. Corrected On-Site Warning - From follow-up inspection 2022-03-16: At the time of callback inspection not paper towel on hand wash sink. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-03-16: At the time of callback inspection not probe thermometer provided. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Hanna, Katherine, Javier, Karen, Esmeralda, for more than 60 days of being hired, as per operator. Warning - From follow-up inspection 2022-03-16: At the time of callback inspection observed Employees name Hanna, Katherine, Javier,Karen, without food handle certificate. Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. Observed container with raw beef, raw chicken, onions on the walk in cooler floor. Warning - From follow-up inspection 2022-03-16: Observed raw ribs, onions on walk in cooler floor. Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed empanadas stored inside thank you bag.

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 raw pork in the walk in cooler. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature on top of prep table as per operator less than 1 hour, operator placed food in the cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (60°F - Cold Holding) stored at the front counter cooler as per operator less than 1 hour due to the breakfast time.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm), operator added water to the solution observed 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed container with water stored inside the hand sink located in the kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen area. Corrected On-Site

Intermediate - No soap provided at handwash sink located in the kitchen area. 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 cooked beans with no date marked in the walk in cooler.

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

Basic - Dumpster overflowing garbage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of bag with corn. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee with no hair restraint prepping food.

Basic - Floors not maintained smooth and durable. By the 3 compartment sink.

Basic - Hole in or other damage to wall by the fryers and exit door.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar.

Basic - Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen.

Basic - Stored food not covered. Observed empanadas and cheese fingers with no cover in the freezer. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed forks and spoons at the front counter area.