SABOR LATINO

1-2B: .03(3)(c)The certified food safety manager certificate could not be located at the time of inspection. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

2-2A: .03(2)(o)The signed Employee Health Agreement form is not completed for the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

16A: .06(1)(g),(h)Aerators rated at 0.5 gpm were not installed on the handwashing sinks at the time of inspection. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

2-2D: .07(3)(a)Hand soap was not available at the bar or kitchen handwashing sinks at the time of inspection. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was supplied.

2-2D: .07(3)(b)Towels are not provided at the bar and kitchen handwashing sinks. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Disposable towels were provided.

2-2D: .06(2)(o)The kitchen hand sink was obstructed by a waste receptacle and an orange cone. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The items were removed.

2-2E: .03(6)The written procedures for responding to vomiting and diarrheal events could not be located. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

11D: .05(3)(g)The food thermometer used to measure internal food temperatures was not available at the time of inspection. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

13A: .02(1)(d)The food inspection score could not be located. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

15B: .05(3)(h),(i)Test strips for the sanitizer could not be located. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(d)An accumulation of debris on nonfood-contact surfaces. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

2-2D: .06(2)(o)Handsink located at bar and in kitchen blocked with dishes stored in basin of handsink. Items relocated. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)

2-2D: .07(3)(a)No handsoap in restrooms and kitchen sink. Soap provided. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken stored above vegetable and ready-to-eat foods in upright reach-in cooler. Raw chicken stored behind ready-to-eat foods prep cooler. Food relocated. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

12A: .04(4)(q)Two opened bags of flour stored on the floor. Food relocated above the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)