MI QUERIDA COLOMBIA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice 112F less than 2 hours. Operator will reheat to 165F

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at Front counter Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Hand wash sink next to dish area Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle at front counter Corrected On-Site

Basic - Equipment in poor repair. Low boy cooler under grill.

Basic - Floor soiled/has accumulation of debris. Around kitchen and prep station Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Container with empanadas at cook line

Basic - Food stored on floor. Container with pork belly at prep station Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease at hood system Soiled gaskets reach in cooler at cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. a¿¿Raw shell eggs over peppers in sauce in prep cooler. Operator immediately corrected Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting vegetables touched phone then continued to cut vegetables. Advised employee to wash hands and change gloves. Employee washed hands anthem changed gloves Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Per operator they don't use it and operator immediately discarded can opener Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in back kitchen had liquid coffee in basin

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is missing QUAT test strips for sanitizer buckets

Basic - Bowl or other container with no handle used to dispense food. In flour container. Immediately removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks and phone on prep table next to oil and seasoning. Operator immediately removed Corrected On-Site

Basic - Food storage container/container lid cracked or broken. a¿¿Cracked lid on tomatoes, lettuce containers . Operator removed 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. Handle touching salt. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. a¿¿Gaskets in prep cooler across stove a¿¿Gaskets in freezer under microwave

Basic - Standing water in bottom of reach-in-cooler. a¿¿in prep cooler across stove

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. a¿¿Unwashed vegetables over bucket of sauce in cooler

Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled Eggs ambient (47F - Cold Holding). In cooler less than 4 hours

Basic - Equipment in poor repair. Low boy cooler under grill. Gaskets on cooler close to triple sink.

Basic - Food storage container/container lid cracked or broken. Plastic libs and containers. Manager discarded. Corrected On-Site

Basic - Hole in or other damage to wall. Next to triple sink wood and missing cove molding.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of 2 prep tables in kitchen

Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line close to triple sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ); blood sausage (125F - Hot Holding), less than 4 hours in display case. Staff took to reheat. recommended time as a public health control. Forms provided on previous inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on cook line.staff discarded cutting board. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan in the sink. Staff removed pan. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F . Staff emptied out the water. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. empanada (127F - Hot Holding); sausage (127F - Hot Holding) In display case less than 4 hours. Provided time plan and explained how to use. Any future hot temperature violations will result in administrative action. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Pan covering sink next ice machine. Staff removed pan. 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. Provided form and employees signed. Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes and ducts in ceiling throughout kitchen.

Basic - Duct tape used to repair nonfood-contact surface. On ice machine at front counter

Basic - Equipment in poor repair. Gaskets on walk-in freezer Repeat Violation

Basic - Food stored on floor. Cases of Cheese and chicken in walk-in freezer

Basic - Light not functioning. Hood and entrance to kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under prep table near slicer

Basic - Outer openings not protected with self-closing doors. Back door arm broken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum Togo pans on shelf in kitchen staff turned over Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage and empanadas 120F less than 1 hour. Operator placed in oven for temperature recovery. Provided operator with time plan. Corrective Action Taken

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. Provided operator with form.

Intermediate - Handwash sink not accessible for employee use at all times. Pan of water in sink at front counter. Corrected On-Site Repeat Violation

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

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/ 6 employees present no certified manager. Certified manager came after inspection was started Juan Rodriguez. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area.

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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on rack with condiments. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket torn reach in stand up reach in cooler. Door missing from warmer on front counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at front counter. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Self closure broken on back door.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink inside kitchen entrance.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested over 200ppm retested at 50ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs and touched condiment container. Spoke to operator regarding when to wash hands and change gloves.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over uncooked hotdogs and raw beef Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw eggs and not change gloves Observed employees at front counter handling money and not changing gloves and touching utensils to serv customers

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken-10oz-47F Shredded chicken-10oz-47F Heavy whipping cream-16oz-47F Provolone sliced cheese-16oz-48F Turkey-8oz-49F Per operator items were in the reach in cooler overnight.Reach in cooler does not have an ambient thermometer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken-10oz-47F Shredded chicken-10oz-47F Heavy whipping cream-16oz-47F Provolone sliced cheese-16oz-48F Turkey-8oz-49F Per operator items were in the reach in cooler overnight.Reach in cooler does not have an ambient thermometer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink located at front line had soiled containers in Corrected On-Site

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located across from the stove is not keeping temperature, has standing water and there is no ambient thermometer Operator has adequate refrigeration to move items from reach in cooler to other reach in coolers. Do not use reach in cooler till repaired

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket stored with spices on storage shelves Corrected On-Site

Basic - Equipment in poor repair. Control panel for walk in freezer in not operable.

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

Basic - Food stored on floor. Pot with food stored on walk in freezer floor Container of soy sauce stored on floor Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer located on frontline

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Gray microwave on cooks line

Basic - Light not functioning. Light not working in walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located across from stove on cooks line

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

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located at cooks line Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Whole raw shell eggs stored behind ready to eat items on top of make table. Corrected. in reach in freezer repackaged raw stored over ready to eat hot dogs, corrected Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on front line used to rinse used blended beverage pitchers.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Carlos over 60 days employed no food safety training.

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

Basic - Food stored on floor. 5 gallon fryer oil stored on floor.

Basic - Hole in or other damage to wall. By 3 compartment sink sink area Mixing floor tile in front of walk in freezer Standing water in front of walk in freezer Ceiling tiles broken over reach in cooler units, Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Squeeze bottle with clear liquid(water) not labeled, Corrected On-Site

Basic - Outer openings not protected with self-closing doors.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler. 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. Employee cutting limes and put finger in mouth continued to work without washing hands. Manager spoke to employee. Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee front counter. Employee put gloves on. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damage tile above stand up cooler.

Basic - Employee eating while preparing food. Employee drinking coffee at front counter while prepping food. Manager spoke to employee. Corrective Action Taken

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

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Self closure broken on back exit door.

Basic - Standing water in bottom of reach-in-cooler. Make table cooler on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork at room temperature. Corrected On-Site

Basic - Water draining onto floor surface. Hand wash sink in ware wash area pipe draining directly on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. All bulk containers.