SABOR COLOMBIANO BAKERY

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef steak in standing unit at kitchen area, operator stored properly during inspection. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on preparation table at kitchen area, as per employee less than 1 hour. Employee moved raw shell eggs to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding) in standing unit at kitchen area, as per operator less than 30 minutes, employee moved to reach in freezer for rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (127F - Hot Holding) at front counter, as per operator less than 2 hours. Operator proceeded to reheat food. Corrective Action Taken 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 cooked ground beef not date marked inside standing unit at kitchen area, as per operator over 24 hours. Operator dated food during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (49F - Cold Holding) on reach in cooler at kitchen area. As per employee food container was on preparation table approximately 1 hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (125F - Hot Holding); cooked pork (126F - Hot Holding) at front counter, as per employee approximately 2 hours, employee increased temperature during inspection. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observe white cutting board at kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe on preparation table at kitchen area.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm). Operator added more chlorine final solution 100ppm. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed tripe stored in a nonfood grade plastic bag in the standing reach in cooler next to three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over homemade sauce containers in the standing reach in cooler across from the preparation table in kitchen area. Operator stored properly. Also observed raw eggs over cheese in standing reach in cooler near the back exit Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese (47F - Cold Holding); ham (47F - Cold Holding) in the white reach in cooler in the kitchen area. As per operator from the previous day. Operator discarded the items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); ham (47F - Cold Holding) in the white reach in cooler in the kitchen area. As per operator from the previous day. Operator discarded the items. 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 cooked rice and beans (112F - Hot Holding); cooked sausage (114F - Hot Holding) at the front counter. As per operator for less than 3 hours. Operator began reheating the items. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard on the shelf of the prep station next to the stove in the kitchen area.

Basic - Ceiling tile missing. Observed missing ceiling tile in dry storage area.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Missing drain plug at dumpster.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers in the standing reach in cooler next to the back exit door.

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on preparation counter in kitchen area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm). Operator added chlorine to the solution. Final solution 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above pastries in reach in cooler at kitchen area, Manager stored properly. 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 sausage (125F - Hot Holding); morcilla (125F - Hot Holding) at front counter, as per Manager less than 3 hours, Manager proceeded to reheat food. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in flour and sugar containers at kitchen area, Manager removed. Corrected On-Site

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

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