SABOR PERUANO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in freezer roasted pork leg (59F - Cooling). Observed at reach in cooler located under prep area cooked pork leg (51F - Cold Holding); cooked steak (51F - Cold Holding); fried pork (52F - Cold Holding); Employee stated it has been cooling since the night before. Advised employee to discard item. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in reach in freezer 2 roasted pork legs (59F - Cooling) and in reach in cooler under prep table picadillo (51F - Cold Holding) Employee stated it has been cooling since the night before. Advised employee to discard item. Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen raw chicken stored direct contact with to go bags. Warning

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 in reach in freezer located at rear of kitchen, frozen raw chicken in to go bag stored over frozen cooked yuca and squid. Observed in second reach in freezer raw beef in to go bags stored over yuca and vegetables. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler located at entrance of kitchen, milk (51F - Cold Holding); Swiss cheese (51F - Cold Holding) ; cream cheese (50F - Cold Holding). Observed in prep area cooler raw steak (51F - Cold Holding); raw beef with veggies (52F - Cold Holding), raw chicken (48F - Cold Holding); raw beef round (51F - Cold Holding); raw whole turkey (51F - Cold Holding); chorizo (53F - Cold Holding). As per operator items were outside less than 4 hours. Observed in dry storage area two boxes of shelled eggs (71F - Cold Holding). Operator placed items into another cooler for rapid cooling of items. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove tamales (101F - Hot Holding); black beans (91F - Hot Holding); cooked yuca (110F - Hot Holding). As per operator food had been there less than 4 hours. Operator reheating food. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl stored on hand wash sink next to triple sink, employee removed. Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand wash sink located next to triple sink and at hand wash sink at front counter. Operator placed tolls of paper for use. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer available to the establishment Warning

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. Warning

Basic - Bathroom floors not in good condition. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at front counter beverage cooler door handle soiled. Warning

Basic - Ceiling tile missing. Observed throughout kitchen area ceiling tiles missing. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen area. Warning

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pots stored on floor in front of steam table in kitchen. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter, clean utensils stored in container not inverted Warning

Basic - Equipment in poor repair. Observed reach in freezer handle missing, reach in freezer in the back of the kitchen. Warning

Basic - Floor tiles missing and/or in disrepair. Observed throughout establishment behind front counter and kitchen area, floors in disrepair. Warning

Basic - Food stored on floor. Observed container of cooking oil stored on floor next to reach in freezer. Observed in back dry storage area, bags of rice, 2 boxes of shelled eggs and boxes of produce stored on floor. Warning

Basic - Light not functioning. Observed in back storage area light bulb burnt out. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in any cold holding unit throughout establishment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Observed in coolers and freezers throughout kitchen gaskets area soiled.observed at prep area cutting board soiled. Warning

Basic - Reach-in freezer interior/shelves have accumulation of frozen beef blood and residues Observed in prep area interior of reach in cooler soiled. Warning

Basic - Stored food not covered. Observed containers of sugar and salt at prep area not covered. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed in beverage cooler located at front count missing light bulb. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the three compartment sink. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at mop sink. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar and salt at prep area not label. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed a cutting board stored in the hand sink located next to the three compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of small oven stored on the preparation table.

Basic - Light not functioning. In the reach in cooler located in front of the 3 compartment sink.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2022-09-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler located at cook line gasket torn. - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer located against the wall at cook line. - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all reach in cooler units. - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.interior on mop sink, all reach in cooler reach in freezer gaskets soiled. Standing fan with dust accumulation. - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in front of the 3 compartment sink. - From follow-up inspection 2022-09-14: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored in a shopping bag in the up right freezer. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over vegetables in the reach in freezer. The chef moved the item to the bottom shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bread in the reach in cooler. The chef moved the eggs to the bottom shelf. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. I provided the big 6 poster. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed house made sauces in the reach in cooler.As per operator the sauces were made yesterday.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the reach in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and bar area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles water stained in the entrance of the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over the drink cooler in the bar area.

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 chef's cell phone ona cutting board. The chef removed the phone. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed grease on the floor under the cooking equipment.

Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The chef removed the scoop. Corrected On-Site

Basic - Light not functioning. Observed in the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed a portable fan soiled at the cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled in the drink cooler in the bar area.Also observed a bowl of sugar not labeled in the bar area. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in shopping bag in the standing reach in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef above cooked pasta in standing freezer. Observed raw shell eggs above vegetables located in the glass door reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,opposite cookline: calamari (as per operator about 2 hrs ago) (47°F - Cold Holding) Operator placed in reach in freezer for rapid cooling. 2nd temperature, calamari at 40°F Corrective Action Taken

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

Basic - Ceiling tile missing. Observed in the kitchen, above reach in freezer. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use tongs stored on oven door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven,cookline soiled with accumulation of grease. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest unit by the fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulation of food debris, small unit opposite cookline.

Basic - Reach in cooler shelves with rust that has pitted the surface, glass door unit. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at the front counter. Repeat Violation