SABOR A COLOMBIA

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues at unit next to 3 compartment sink.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep tables at kitchen area. Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler.

Basic - Hole in or other damage to wall. Observed at hall a room from cooling unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior of frier at cook line. Observed soiled gaskets at reach in cooler and freezer units.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher sanitizer machine at front counter 0ppm, staff primed machine retested 50 ppm. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed unit next to 3 compartment sink front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at one of the units at front counter area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC vents/returns at kitchen prep area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar area at 0 ppm, instructed staff to discontinue the use of it and to use kitchen machine.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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/. Manager arrived while conducting routine inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwashing sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed some equipment handles soiled at kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout throughout the kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed small cutting hall rear door exit with gap at threshold.

Basic - Hole in or other damage to wall. Observed wall in disrepair at kitchen entrance hall.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw breaded chicken stored over ready-to-eat sausages inside of clear glass cooler in kitchen. Operator placed items in correct storage order. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs and raw breaded chicken stored over raw fish inside of clear glass cooler in kitchen. Operator placed items in correct storage order. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under 3 compartment sink in kitchen missing backflow preventer.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed right ice machine bin soiled at front counter.

Basic - Equipment in poor repair. Observed broken gaskets inside of middle reach in cooler and at double door reach in freezer.

Basic - Food stored on floor. Observed 2 plastic jugs of oil stored on floor at kitchen. Operator placed plastic jugs of oil off of the floor. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave in kitchen soiled with old food debris.

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed cilantro and broccoli stored in thank you bags in cooler across from fire extinguisher. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri 58 F - Cold Holding, made with fresh garlic, stored on push cart at room temperature, less than 4 hours. Employee submerged containers of chimichurri on ice for rapid cooling. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution too strong at 200ppm, employee removed solution and added water. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles unlabeled with degreaser and water. Manager provided label for both bottles. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed knives stored between equipment at prep table near entrance of kitchen. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket in need of repair in cooler 4.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle, chef removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at both sinks located at front bar counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled throughout kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled. Reach in cooler for eggs storage at kitchen.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.

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

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

Basic - Standing water or very slow draining water in hand wash sink at cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled on dish washing machine inside kitchen.

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside seasoning container on shelf inside kitchen. Operator removed cup. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted on shelf in front of reach in freezer inside kitchen. Operator inverted them. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by steam table inside kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in freezer by kitchen back door.

Basic - Stored food not covered. Observed yuca container not covered inside reach in cooler by dry storage. Operator covered container. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on reach in cooler inside kitchen. Employee discarded towel. 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. Provided handout via email Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed wash clothes in handwash sink in ground counter. Employee removed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not inverted on drying rack

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand wash sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers in the reach in cooler.

Basic - Stored food not covered. Observed cooked chicken cold holding in reach in cooler not covered. Chef covered Corrected On-Site