LA COLOMBIANITA BAKERY AND RESTAURANT

Basic - Cutting board has cut marks and is no longer cleanable. Observe on green board and service station .

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour bin, employee removed handle from flour. Corrected On-Site

Basic - Nonfood-contact surface soiled ood debris. Observed on op unit gaskets .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw packaged bacon stored over washed ready to eat limes. Employee moved bacon on bottom shelf away from ready to eat food. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm); ; Triple Sink (Quaternary 400ppm) retest . Manager diluted solution and corrected solution. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both back ice machine and bar area ice machine soiled with green/black mold like substance, in rear interior of ice machines.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed several bags of trash on ground by shared dumpsters.

Basic - Garbage on the ground and/or pad around dumpster. Observed several bags of trash, and exposed food on ground around shared dumpsters.

Basic - Missing drain plug at shared dumpster.

Basic - Observed cutting boards that have cut marks and is no longer cleanable, on cook line and on dry, clean ware washing storage rack. Informed management they can sand boards, flip them over, or have them replaced.

Basic - Open shared dumpster lid.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink sanitizer 200ppm employee drained sink and added water retested solution to 100ppm.

Basic - Carbon dioxide/helium tanks not adequately secured. Employee secured tanks with chain. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishes in ware washing area. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Chlorine strength 200ppm. Operator drained sink added more water and retested sink to get 100 ppm. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Clean containers in ware washing area. Operator removed labels and washed containers again. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup In bulk container of rice. Operator removed cup from container. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in stand up refrigerator on cook line next to hand sink on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in cooler in prep area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in prep area.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in sink at room temperature. Operator turned water on steady flow. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with labels on them in reach in cooler with ready to eat foods on cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar in prep are.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanadas 119F. Display case temperature settings was turned down. The operator increased the temperature settings . 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 a copy Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the kitchen. The manager replaced the paper towels. 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 a copy. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee making empanadas.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 200 ppm. Operator is calling the company to prime the machine to get the correct ppm Corrective Action Taken

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dishwasher