PARVA COLOMBIAN BAKERY

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washing dishes and put up to air dry, no sanitizer. Manager instructed employee to make sanitizer solution. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw burger patties over shredded carrots Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - tamales date marked 1/1/26 when removed from freezer. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. - lid stored inside and block in front by trash can Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - bread freezer door handles Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent and ceiling tiles over cookline

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw burger over tiramisu Corrected On-Site

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 pork at reach in cooler

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cookline Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep counter. Manager removed Corrected On-Site

Basic - Equipment in poor repair. - door on reach in freezer not closed tightly causing ice build up at door opening Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over over corn and cooked pork at reach in cooler located next to industrial mixer Pooled eggs stored over carrots in reach in cooler located across cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage stored in make table at cooks line temping at 50F per operator it was placed there less than four hours. Advised operator to move sausages to reach in freezer for temperature recovery

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility offers a cheese pastry in their display case at front counter.Emailed operator time plan

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on make tables on cooks line

Basic - Equipment in poor repair. Gaskets on reach in cooler are in torn across from stove on cooks line

Basic - Food storage container/container lid cracked or broken. Bottom of container cracked and unusable at dry dish storage. Operator discarded Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers at cooks line

Basic - Standing water in hand washing sink located at cooks line,draining very slowly.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Operator removed, replaces and tested 100 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the line soiled and damaged

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork

Basic - Equipment in poor repair. Gasket to the grill drawers are ripped -both gaskets to the make cooler -tall true cooler(s) in prep gaskets ripped (4) -true 2 door freezer in prep boyth gaskets ripped Low boy cooler at the front gas,ets ripped -spatula handle melted

Basic - Floor area(s) covered with standing water. In the corner at the oven in the kitchen

Basic - In-use wet wiping cloth/towel used under cutting board.

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 form hr 5030-104

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

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. Provide DBPR FORM HR 5030-103

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Tamales not dated after removal from the freezer

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in the mens room 71° water

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape is full and over food prep

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over the cooks line cooler vents and ceiling dirty

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Nemco chopper black plunger block is damaged -gasket to the true refrigerator in prep is ripped -gaskets to the true cooler prep -fry baskets are damaged and need to be replaced -gaskets to the line grill drawers

Basic - Floor area(s) covered with standing water. At the mop sink

Basic - Insect control device installed over food preparation area. At the cooks line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the front counter open Pepsi can stored with straw

Basic - Raw fruits/vegetables not washed prior to preparation. Avacodos not washed in the front line make cooler (sticker present)

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At the cooks line

Basic - Water leaking from pipe and/or faucet/handle. At the mop sink

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labled at the rice warmer

Marked exit/path to marked exit blocked. For reporting purposes only. At the exit by the restrooms, operator has added a rack and cooler that restricts the exit to less than 2 feet at the back door

Observed scorch marks around electrical outlet. For reporting purposes only. In line water heater in the mens room under the hand sink has black scorch like marks

High Priority - Food placed in soiled container/equipment. Beef in a package in the mop sink

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shredded chicken not dated

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tiramisu portioned not dated

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee rinsed a cup in the 3 compartment sink and returned to food prep. The 3 compartment sink is the primary food prep sink as well.

Basic - In-use tongs stored on equipment door handle between uses. At the cooks line oven door operator removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the cook line drawers , operator corrected Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Repair is needed for valve

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not all items labled

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape over the prep table has excessive flies on them . Fly tape should be placed in a area away from the food prep Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen has a heavy accumulation of dust

Basic - Food stored in a location that is exposed to splash/dust. Hot well is stored below the hand towel dispenser

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Light shield damaged/in disrepair. Lights under the hood are not shatter resistant

Basic - Single-service articles not stored inverted or protected from contamination.