BOGOTA

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/ Warning Reference: 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. Priority: High Priority

High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitize 500+, operator corrected to 300 ppm Corrected On-Site Warning Priority: High Priority

Intermediate - 7 Observed: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning Reference: 509.039 FS and 61C-4.023(1) FAC: 509.039 FS All managers employed by a food service establishment must have passed an approved test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All public food service establishments must provide the division with proof of food service manager certification upon request, including, but not limited to, at the time of any division inspection of the establishment. 61C-4.023(1) FAC All food service managers who are responsible for the storage, preparation, display, or serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. The operator shall designate in writing the certified food protection manager or managers for each location. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink. Hand wash soap not provided at hand wash sink next to bar. Operator provided soap during inspection Corrected On-Site Warning Reference: 6-301.11 FC: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap

Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Excess food pans, slicer and prep table stored outside. Operator states that the equipment outside is not being used. Discussed the need to bring all equipment and utensils inside. Warning Reference: 4-903.12(A) FC: (A) Except as specified in Paragraph (B) of this section, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. Priority: Basic

Basic - Observed: 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. Operator removed fish from ROP packaging Corrected On-Site Warning Reference: 3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section. Priority: Basic

Basic - Observed: Food stored on floor. Fryer oil stored on the floor. Operator moved oil to be a minimum of 6” off the floor. Corrected On-Site Warning Reference: 3-305.11(A)(3), (B) and (C) FC: (A) Except as specified in Paragraphs (B) and (C) of this section, food shall be protected from contamination by storing the food: (3) At least 6 inches above the floor. (B) Food in packages and working containers may be stored less than 6 inches above the floor on case lot handling equipment as specified under Section 4-204.122. (C) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Priority: Basic