BOGOTA KITCHEN & BAR

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler- raw eggs stored over raw fish. Discussed the need to store food according to minimum cooking temperatures. Operator to move eggs Warning

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. Discussed and provided handle pertaining to vomit and diarrheal events Warning

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. discussed and provided employee agreement. Warning

Basic - Food stored in a room/shed that is not fully enclosed. Bag in box beverages stored on rack outside. Discussed the importance storing all food inside for food protection. Repeat Violation Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not being washed before preparation stickers not removed Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed with operator the need to label I'll squeeze bottles or containers containing food that was removed from its original container. Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily soiled Slicer soiled with old food debris Warning - From follow-up inspection 2022-12-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored wet directly on the ground. Warning - From follow-up inspection 2022-12-14: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was on cell phone in the kitchen and did not wash hands before returning to work. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw ground beef 46F cold hold, cheese shredded 47F cold hold, sour cream 45F cold hold, lettuce cut 44F cold hold. Operator placed ice on all foods for quick cool. Foods were out of temp less than 4 hours. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily soiled Slicer soiled with old food debris Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

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. Warning

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots, pans and utensils stored outside. Discussed with operator the need to store all utensils and pans in a enclosed area. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees with no hair restraint. Discuss the importance of wearing hair restraint when involved in food prep. Warning

Basic - Food stored in a room/shed that is not fully enclosed. Bag in box beverage containers are being stored outside, fryer oil stored outside, raw onions stored outside. Discussed the importance of storing food protected inside the establishment. Operator brought onions and fryer oil into an enclosed area and will call Pepsi to have bag in box beverage concentrate relocated to an enclosed area. Corrective Action Taken Admin Complaint

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

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado being cut/ Prepped before they are washed and stickers removed. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored wet directly on the ground. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Plant Foods (52 - Cold Holding); Plant Foods (53 - Cold Holding); Dairy (52 - Cold Holding); pico (55 - Cold Holding); guacamole (55 - Cold Holding); (55 - Cold Holding); Poultry (55 - Cold Holding); Beef (48 - Cold Holding); Plant Foods (54 - Cooling); pasta (47 - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Plant Foods (52 - Cold Holding); Plant Foods (53 - Cold Holding); Dairy (52 - Cold Holding); pico (55 - Cold Holding); guacamole (55 - Cold Holding); (55 - Cold Holding); Poultry (55 - Cold Holding); Beef (48 - Cold Holding); Plant Foods (54 - Cooling); pasta (47 - Cold Holding)

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turn on hot water at cook's line hand sink. Corrected On-Site

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots and pans stored outside on fence and in open outside area. Discussed the need to store utensils in protected area Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper and mahi,

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between prep coolers

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Covered and in deep container Beef (110 - Cooling) at 3:40 pm made at 1:00 pm - discussed proper cooling methods with cook - food discarded Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in cooler opposite grill -cook rearranged foods Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.covered and in deep container Beef (110 - Cooling) at 3:40 pm made at 1:00 pm - manager discarded Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. pans stored over hand wash sink next to ice machine - discussed accessibility of hand wash sinks at all times with operator - operator relocated pans Corrective Action Taken

Intermediate - No soap provided at handwash sink at cook line - manager placed soap at hand sink Corrected On-Site

Basic - -Exposed studs/joists/rafters present in food preparation in outside area near kitchen exit door . -Open area with no ceiling and no wall in food prep area near fence

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stored in unprotected outside area : -Ice buckets not inverted. -Ice scoops not protected from the outside elements Corrected On-Site

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Gas grill stored outside open air exposed to environment

Basic - Floor area(s) covered with standing water in food prep area in outside area - manager swept floor Corrective Action Taken

Basic - Floors not maintained smooth and durable in storage shed for dry goods , no flooring -ground only in the shed outside area near fence

Basic - Food ( bags of potatoes , lemon juice ) stored on floor in walk in cooler .

Basic - Food stored outside in unprotected area .Freezers of foods - chicken , hamburger patties, onion rings and trays of ice inside two freezers outside area near walk-in cooler , cooked beef hot holding in warmer in outside area near walk in cooler dry goods ( canned goods, bags of rice ) stored in shed that is not enclosed , containers of sugar craisens chili peppers on shelves in outside area near kitchen exit door - in unlocked area Repeat Violation Admin Complaint

Basic - Ice scoop handle in contact with ice at bar

Basic - In-use tongs and measuring cups stored on equipment door handle between uses in kitchen - cook relocated items Corrected On-Site Repeat Violation

Basic - Stored food ( ground beef, cooked chicken ) not covered in walk in cooler

Basic - Unnecessary items/unused equipment on the premises. Observed unused cooking equipment in back storage area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0 ppm quaternary in kitchen - manager changed solution - 200ppm ppm quaternary Corrected On-Site

Basic - Wood food-contact surface not properly sealed in storage shelves in storage shed

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license due to multiple temperature violations, plans approved by plan review is not what inspector sees on site Warning Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen Warning Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken, chicken wings, fish spread, cooked pork Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 50 degrees F, sliced tomatoes 53 degrees F, fresh garlic 53 degrees F, cooked chicken 50 degrees F in reach in cooler on cook line, sliced cheddar cheese 54 degrees F, Cuban sandwiches 46 degrees F in reach in cooler across from fryers in kitchen, cooked chicken 46 degrees F, pulled chicken 51 degrees F, chicken wings 49 degrees F in walk in cooler, diced tomatoes 48 degrees F, pork 54 degrees F, fish speed 48 degrees in reach in cooler next to dish machine, manager put ice on all product, rechecked temperature, chicken wings 43 degrees F, jerk chicken 42 degrees F, raw beef 43 degrees F, diced tomatoes 42degrees F in reach in cooler next to dish machine, diced tomatoes 44 degrees F beef 45 degrees F in reach in cooler across from cook line, 1 reach in cooler in kitchen has been emptied, manager stated diced tomatoes were prepped around 2pm today Corrective Action Taken Warning Priority: High Priority

Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Warning Priority: Intermediate

Basic - Observed: Cutting board has cut marks and is no longer cleanable. Warning Priority: Basic

Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has bracelet and watch on Warning Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint on, cook put hat on Corrected On-Site Warning Priority: Basic

Basic - Observed: Food stored outside. Bags of onions, boxes of fry oil, manager put bags of onions in walk in cooler, put boxes of fry oil inside Corrected On-Site Warning Priority: Basic

Basic - Observed: In-use tongs stored on equipment door handle between uses. Manager removed tongs and put in dish area to be cleaned Corrected On-Site Warning Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Warning Priority: Basic

Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Warning Priority: Basic

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

Observed: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. All cold holding units ambient temperature over 41degrees F Warning Priority: Intermediate