SABOR LATINO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding) at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes ; food moved back to cooler; Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on expo line; removed; Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 78 F Removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (52F - Cooling)in walk-in cooler; food Cooke yesterday and placed covered in big containers inside the walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (52F - Cooling)in walk-in cooler; food Cooke yesterday and placed covered in big containers inside the walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage a few times with gloved hands, touched thermometer, touched cooler door and other food containers before discarding gloves and washing hands. Educated Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); in cooler #1 at cook line; food not prepared or portend today; food out of temperature for approximately 1 hour; food stored on top of other containers; moved to the bottom Corrected On-Site Repeat Violation Admin Complaint

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Removed Corrected On-Site

Basic - In-use knife stored in cracks between pieces of equipment- at cook line Removed Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees doing food preparation, leaving their stations to go grab cloth towels or go inside walk-in cooler and returned to prep station continued to work with food like chopping carrots and shredding lettuce, without changing gloves; operator educated Employees washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chiuletta (45F - Cold Holding)in drawers at cook line under flat top; food not prepared or portioned today; food out of temperature for approximately 20 minutes; as per operator food rotated and food containers not covered; ice bags placed on top to quick 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. chicken empanadas (131F - Hot Holding) in holding unit at servers area by glass cooler; as per operator food out of temperature for approximately 20 minutes; food to be reheated to 165 ; unit heat dial turned up; cooked peppers (109F - Hot Holding) on the shelf above steam table at cook line; as per operator food out of temperature for approximately 30 minutes; food moved to stove to reheat to 165F Corrective Action Taken

Basic - Bowl used to dispense rice at cook line; 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 beans; rice flour at cook line Stored properly Corrected On-Site Repeat Violation

Basic - Cardboard box used as garbage container at cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment- scraper and knife between coolers at cook line 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 rice inside containers at cook line Stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner- beef Thai g at room temperature in the kitchen; moved to walk-in cooler Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork belly (98F - Hot Holding); in frying basket at cook line; as per operator food out of temperature for approximately 30 minutes; operator returned to reheat to 165 F Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- at expo line in water at 89 F Operator discarded water Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm)fixed to 100 ppm Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Remodel seat change from 82 seats to 200 seats. Seat Evaluation form emailed to operator. Corrective Action Taken Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash signs missing from front bar hand sinks. Operator provided and posted. Corrected On-Site Warning

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit- desert cooler/ dressings - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink by dishwasher area used by food employees. - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment- walk-in cooler - From follow-up inspection 2022-10-26: Oder still present Time Extended

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

Basic - Floor area(s) covered with standing water. Walk in cooler - operator removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses - operator removed tongs. Corrected On-Site

Basic - Stored food not covered. Sugar container not covered - operator covered. Corrected On-Site

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/ certified manager arrived after inspection started. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing from breakfast menu.

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

Basic - Stored food not covered. Cooling soup not protected from above, operator covered. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to squeeze lemon which was added to blender to make fresh juice. Reviewed ready to eat glove policy with operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line flip top - shredded cheese (41°-50°F - Cold Holding) held under 4 hours overfilled container - operator split and moved to walk in cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cooked beef ribs 91°F Cooling in deep containers at 9:15am cooling since 8:30 at recheck 81°F. - operator moved ribs to shallow container and moved to walk in cooler to facilitate the cooling process. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Rolling flip top cooler blocking hand sink - operator moved cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer bottom shelf frozen blood from raw beef products.

Basic - Stored food not covered. Cooked beef ribs and cooked rice not covered - operator covered. Corrected On-Site