PANADERIA COLOMBIANA MI CALI

Basic - - From initial inspection : Basic - Ceiling tile missing. Kitchen. - From follow-up inspection 2026-01-21: Still observed ceiling tile missing kitchen. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Next three compartments sink kitchen. - From follow-up inspection 2026-01-21: Still observed. Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2026-01-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near exit door and three compartments sink. - From follow-up inspection 2026-01-21: Still observed. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes then continued to prepare food without washing her hands prior.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw beef stored over cooked beef.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (60F - Cold Holding), as per cook outside less than 2 hours ago. Operator transferred eggs back to the walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside the oven at cook line observed cooked sausage (90 F - Hot Holding), as per operator for less than 2 hours, instructed operator to reheat the food. At front line cheese tequeños (100F - Hot Holding), as per operator out of temperature for about 3 hours. Instructed operator to reheat food and maintain proper hot holding temperature. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hand in the three compartment sink. Coached operator on proper hand washing. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container with raw pork stored in the hand wash sink at cook line.

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 4 employees engaged in food preparation with no certified manager on site.

Intermediate - No soap provided at handwash sink. Observed at hand wash sink cook line.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on the interior of the reach in cooler at front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop cheese in the walk in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored on shelf above the chest freezer at kitchen entrance several aluminum containers not stored inverted or in a protected manner.

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

Basic - Equipment in poor repair. Observed chest freezer gasket in disrepair, freezer located at kitchen entrance.

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed buckets with cut clean potatoes, cabbage salad stored on the floor.

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

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 scoop handle in touch with sugar in the sugar container stored under the preparation table at cook line.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at cook line soiled. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf over the mop sink holding a microwave with old food and grease accumulation.

Basic - Stored food not covered. In the walk in cooler observed a container with cheese not covered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along the cook line.

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wiped forehead with his hands and continued to prepare food without washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washed and rinse plates, pots then continued to store it on shelves without sanitizing. Instructed manager to have employee properly clean rinse and sanitize all items before using it. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on the preparation table at cook line raw eggs (83F - Cold Holding), as per cook eggs were brought to cook lune less than 2 hours ago. Employee retuned eggs to the walk in cooler to rapidly cool down. Corrective Action Taken 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/. Observed 5 employees engaged in food preparation with no certified manager present.

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink located at kitchen, employee turned hot water on site. Hot running water marked 100F. Corrected On-Site Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean ceramic dessert plates, metal spoons stored on shelf above the hws exposed to splash.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed employee washed a large pot in the three compartment sink and then stored it on the floor.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at cook line in the kitchen area.

Basic - Floor soiled/has accumulation of debris. Observed in the walk in cooler under storage shelves.

Basic - Floor tiles missing and/or in disrepair. Observed walk in cooler floor in disrepair, and also kitchen floor not smooth and easy to clean.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink located at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork loin thawing at room temperature in the three compartment sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching his face while prepping food, and failed to wash hand and change gloves to continue food prepping.

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. In the upright reach in freezer located in the kitchen across from the walk in cooler observed raw chicken stored over cooked beef.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (50F - Cold Holding), stored on prep table at room temperature,as per cook he took eggs out about 3 hours ago. Operator transferred eggs back to the walk in cooler to rapidly cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed cheese sticks (87F - Hot Holding), as per person in charge for less than 1 hour. Instructed employee to reheat food. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel available at hand wSh sink at kitchen. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap available at hand wSh sink at kitchen.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink at cook line at 79F, let water run for about 3 minutes and water never got to 85F. Operator had turned the hot water line off. Operator turned off hot water line, verified hot water was at 102f. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaged in food preparation with no hair restraint.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the oven with heavy grease accumulation.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign available at hand wSh sink at kitchen.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at kitchen across from the walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to start cooking with no handwashing prior. Coached employee on right procedures. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over dressings at walk in cooler. Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of the right procedures to wash, rinse and sanitize at 3 compartment sink. Coached employee on right procedures. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil stored inside handwashing sink. Operator removed and placed utensils inside 3 compartment sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Operator replaced product. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for cheese tequenos at front counter. Provided to operator via email.

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 at walk in cooler not date marked. As per operator for more than 24 hours prior.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside cheese container at walk in cooler.

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

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

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. Coached employee on the right procedures.

Basic - Equipment in poor repair. Observed gasket in disrepair at reach in freezer at storage area.

Basic - Food stored on floor. Observed produce stored on the floor at cook line. Observed raw shell eggs cases and containers of raw pork stored on floor at walk in cooler Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at cook line. Repeat Violation

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 touching salt inside container. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed hoods soiled above fryer.

Basic - Single-service articles improperly stored. Observed single service cup on floor at dry storage area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed handwashing sink at kitchen with slow draining.

Basic - Stored food not covered. Observed raw chicken and cheese not covered inside walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed near the hood filters at the kitchen . - From follow-up inspection 2024-02-15: Observed near the hood filters at the kitchen . Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles throughout the kitchen with black mold like substances. Observed water leaking from the ceiling located at managers office located next to the walk in cooler. - From follow-up inspection 2024-02-15: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles throughout the kitchen with black mold like substances. Observed water leaking from the ceiling located at managers office located next to the walk in cooler. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen area. - From follow-up inspection 2024-02-15: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen area. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer door located by the cook line in disrepair. Observed walk in cooler door in disrepair. Repeat Violation - From follow-up inspection 2024-02-15: Observed reach in freezer door located by the cook line in disrepair. Observed walk in cooler door in disrepair. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Located by the guest restrooms. Repeat Violation - From follow-up inspection 2024-02-15: Exterior door has a gap at the threshold that opens to the outside. Located by the guest restrooms. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed throughout the kitchen. - From follow-up inspection 2024-02-15: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed throughout the kitchen. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed throughout the kitchen area. - From follow-up inspection 2024-02-15: - Floors not maintained smooth and durable. Observed throughout Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed several holes behind the 3 compartment sink, next to the walk in cooler. Repeat Violation - From follow-up inspection 2024-02-15: Hole in or other damage to wall. Observed several holes behind the 3 compartment sink, next to the walk in cooler. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in all reach in freezer. Repeat Violation - From follow-up inspection 2024-02-15: Observed ice build up in all reach in freezer. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed light not shield in the walk in cooler. - From follow-up inspection 2024-02-15: Observed light not shield in the walk in cooler. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at guest restrooms and at the front counter hand sink. - From follow-up inspection 2024-02-15: Observed at guest restrooms and at the front counter hand sink. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Observed at employee restroom. - From follow-up inspection 2024-02-15: Observed at employee restroom. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-02-15: Reach-in freezer interior/shelves have accumulation of soil residues. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - From follow-up inspection 2024-02-15: Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. Repeat Violation - From follow-up inspection 2024-02-15: Observed walk in cooler shelves rusted. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed throughout the kitchen and at storage area. - From follow-up inspection 2024-02-15: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed throughout the kitchen and at storage area. Time Extended - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area. - From follow-up inspection 2024-02-15: Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area. Time Extended - From follow-up inspection 2024-05-06: Time Extended

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed in employee bathroom hand was sink blocked by boxes.

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.

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

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Observed chest freezer lid in disrepair. Repeat Violation

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

Basic - Floor area(s) covered with standing water. Observed in front of 3 compartment sink.

Basic - Hole in or other damage to wall. Observed on wall next to door between kitchen and front of restaurant. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezers at kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed froze chicken thawing in standing water at 3 compartment sink. Employee stored frozen chicken inside reach in cooler for proper thawing. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler rusted shelves. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags used to store fro empanadas inside chest freezer at kitchen. Repeat Violation

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 beef, raw pork, raw chicken and potato fries inside chest freezer not separated. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed about 36shell eggs stored on table at kitchen. according to cook out for about 1 hour. Employee stored shell eggs inside walk in cooler for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a pot with white rice on top of table at kitchen. rice (115F - Hot Holding), according to cook prepared two hours prior. Cook put pot with rice in top of stove to reheat. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal spoons stored inside hand wash sink. Employee removed spoons from inside hand wash sink. Corrected On-Site

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted. Employee inverted all pots and pans during inspection. Repeat Violation

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

Basic - Hole in or other damage to wall. Observed bet kitchen and front area wall in disrepair. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen. Manager put a hand wash sign at the time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans inside walk in cooler dusty, and fan on top of bread proffer at kitchen dusty. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed empanadas stored in thank you bags inside reach in freezer. Repeat Violation

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 beef, pork and chicken inside chest freezer not separated.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Food stored on floor. Observed boxes with oranges and a box of plantains stored on the floor inside walk in cooler and cooking oil containers on storage area. Repeat Violation

Basic - Hole in or other damage to wall. Observed behind counter at front by kitchen door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water at 90 F on top of stove. Employee turn burner on stove to heat up. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover inside walk in cooler, fan on top of shelf at kitchen, and hood filters. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a cartoon of eggs on top of table at kitchen, According to manager for about 45 minutes, Employee put container with shell eggs inside walk in cooler to cool dawn. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine at 200ppm Manager set up new sanitizer solution, chlorine at 50 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored inside hand wash sink. Employee moved utensils from inside hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee bathroom, employee put paper towels next to hand wash sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

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

Basic - Equipment in poor repair. Observed walk in cooler door with corrosion and metal in disrepair.

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

Basic - Floor area(s) covered with standing water. Observed by hand wash sink on kitchen area.

Basic - Food stored on floor. Observed cooking oil containers and boxes of oranges stored on the floor. Employee stored all food items six inches above the floor. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed behind mop sink and by rear exit-door at kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed On kitchen area?

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of refrigerated equipment, oven exterior, hood filters. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen area. Repeat Violation