- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage room, inverted, corrective action taken. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline, removed water, corrective action taken. **Warning**
- Basic - Linens other than wiping cloths not mechanically washed. Hand washed. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Chain raising door to outside needs weather stripping. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in bucket, corrective action taken. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Removed from floor, corrective action taken **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 door cooler at cookline all foods 55-56°, just placed inside, moved to 3 door glass cooler, 43° corrective action taken. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 3 door cooler at cookline 55-56° **Warning**
|
09/25/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.mpots, pans in storage.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Pony tails hanging down on cook and prep lady.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. 2 door glass coke cooler.
- Basic - No copy of latest inspection report available.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Sliding door in prep area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, beef chunks, **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, hand sink next to ice machine.
- Basic - Sponge used as a wiping cloth on a food-contact surface, 3 compartment sink.
- Basic - Stored food not covered in spartan freezer, plantains.
- Exit door locked. For reporting purposes only. Back Door near walkin.
- High Priority - Food stored in ice used for drinks. Champaign bottle. removed from ice. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cutting vegetables to rolling silverware in napkins.
|
2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Sugar container
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In front counter
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In front counter
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish area
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. In dish area main exterior door/garage door with gaps all around
- Basic - Stored food not covered in chest freezer. In dish area empanadas and pork
- Basic - Stored food not covered in walk-in cooler. Pork,empanadas ,beans cooked,washed potatoes
- Intermediate - Handwash sink used for purposes other than handwashing. In cook line washing wiping clothes inside
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cook line **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors glass reach in cooler and in walk in cooler all cooked items:coked pork,cooked beef ,cooked potatoes,cooked yuca,cooked beans
|
10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
3/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about El Patio Colombian Restaurant, 5416 S Sr 7 (Us 441), Hollywood, FL »