DON CRIOLLO BAKERY & RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cold holding beans 48-55 from previous day 1/19/26. Covered and in deep pan.

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Cold holding beans 48-55 from previous day 1/19/26. Covered and in deep pan.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box back prep area hot holding chicken 125, employee placed to reheat, retemped 170FCorrective Action Taken Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled and has deep grooves no longer cleanable. Interior ice bin soiled Interior reach in cooler bakery side Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in handwashing sink on cooks line, employee removed items Corrected On-Site

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

Intermediate - Probe thermometer not within the intended measuring range of use. Attempted to calibrate thermometer and operators thermometer reading negative. Unable to adjust

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Three door reach in cooler back prep area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Employee removed . Purse on rack with clean equipment on bakery side Corrective Action Taken

Basic - Equipment in poor repair. Gasket in disrepair on two door cooler in back prep area

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Bakery area , employee removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cooks line oven , employee 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. Sprinkles station spoons in product , employee removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bakery cooler gaskets soiled Spray hose at bakery three compartment sink soiled Hood filters

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons at coffee station

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen area, food preparation , baking area, bulging. - From follow-up inspection 2025-11-18: Observed ceiling tiles in kitchen area, food preparation , baking area, bulging. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk next to expresso machine 58F. 9:10 am Operator placed in freezer to reduce temperature. 43F at temp taken at 9:47 am. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on serving line. Rice 98F Operator voluntarily discarded food item. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield Operator turned off ice machine cleaned and sanitized ice machine. With sanitizing solution. Corrected On-Site

Basic - Floor area(s) covered with standing water. Next to the mop sink Employee vacuum water up and sanitized area. Corrected On-Site

Basic - Open dumpster lid. Operator closed dumpster lid. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black mold like substance on reach in cooler on cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of glass cleaner on cook line.

Basic - Food stored on floor. Operator removed Bag of potatoes on floor in walk in cooler. Corrected On-Site Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed cloth from under cutting on cook line. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Bottle water stored in ice machine operator said ice is not sold to public just used for coolers in restaurant.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on single service shelf at front counter.operator moved phones. Corrected On-Site

Basic - Food stored on floor. Lard in containers on floor of walk in cooler. Operator placed containers on shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator turned over containers. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Cuban bread stored in a Thank You to go bag. The operator removed the bread and placed the bread in a storage containers. Corrected On-Site

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.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Located in the back prep area.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line.