EL PATIO COLOMBIAN RESTAURANT

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began shift proceeded to open a bag to store customer's pastries without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to get a to go plate to store customer's cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Opened bag of raw beef patties stored above opened bag of yucca in small chest freezer. Cook inverted. 2) container of raw liver stored above container of deli ham and cooked bacon in freezer next to walk in cooler. Manager inverted. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw beef in walk in cooler. Manager inverted during inspection. Corrected On-Site

High Priority - Time/temperature control for safety raw shell eggs identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked 7AM to 11AM during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large container stored in employees handwashing sink in kitchen. Removed during inspection.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Container of oil stored on floor in kitchen. Cook elevated during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees opened water bottles stored on top shelf above prep table in kitchen. Removed during inspection. Corrected On-Site

Basic - Employee drinking in a food preparation while preparing customer's food.

Basic - In-use tongs stored on oven door handle between uses. Removed during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Sign provided to operator.

Basic - Nonfood-contact surface soiled with grease, dirt, slime and dust. Hood filters soiled Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.

Basic - Working containers of corn meal removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Container of medicine improperly stored. A bottle of DayQuil was stored on the shelf over the prep table in the prep area shared with the ware washing area. The bottle was removed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in cooler across from the entrance to the kitchen, cooked rice was stored in a shopping bag. The rice was removed to a food grade container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the entrance to the kitchen, raw eggs were stored over cooked rice. The eggs were moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line flip top cooler, cooked sausage (40-58F - Cold Holding). The sausage was stored in an over stuffed manner. The over stuffed portion was removed to the lower cooler to chill and cold hold. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the cook line under the hand sink.

Intermediate - No soap provided at handwash sink. At the hand sink on the cook line. The manager supplied soap Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and ladles in 91F water at the front counter steam table. The items were removed to the dish area. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. At the front counter reach in cooler and the reach in cooler across from the entrance to the kitchen.

Portable fire extinguisher gauge in red zone. For reporting purposes only. The silver extinguisher on the cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line, in the reach in cooler, the raw eggs were stored over the cooked chicken. The eggs were moved down. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. A spray bottle of blue liquid at the front counter was not labeled. The employee labeled the bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On the cook line reach in cooler

Basic - Working containers of food removed from original container not identified by common name. On the cookline pot and pan storage rack, a spray bottle of water was not labeled. The operator had the bottle labeled. Corrected On-Site

High Priority - Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment sink. Employee added water until 100ppm was attained Corrected On-Site Priority: High Priority

High Priority - Observed: Nonfood-grade bags used in direct contact with food. Cooked rice reheated in white thank you bag Employee removed and discard rice Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 48F Employee removed to Freezer Corrected On-Site Repeat Violation Priority: High Priority

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Used to fill cooking utensil Priority: Intermediate

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water on top shelf of Chicken Cooler. Employee discard item Priority: Basic

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shelled eggs stored over chopped onions inside low boy cooler in cook line. Operator moved raw shelled eggs to another reach in cooler and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork inside walk in cooler. Operator moved raw beef and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line , chorizo sausage (50F - Cold Holding) held less than 4 hours ago. Observed chorizo sausage overfilled above container line marking. Operator removed excess chorizo and moved to reach in cooler to quick chill. Foods not prepared or portioned today. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cutting board has cut marks and is no longer cleanable in sandwich line.

Basic - Hole in or other damage to wall next to hand wash sink in cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in cook line. Water temperature at 87F. Operator discarded water Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind shelf next to fryer in cook line.

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. Dish machine @0ppm chlorine. Establishment will be using 3 compartment sink to sanitize dishes until equipment is sanitizing properly. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with raw meat inside u-Star freezer in storage area.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Empanadas fried pork, sausages , sweet plantains using TPHC- no time mark in cook line. Operator placed time marks on foods. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth 200ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container inside hand wash sink in cook line. Operator removed Corrected On-Site

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. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Containers of oil on floor next to kitchen entrance. Operator elevated Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 89F in cook line. Operator discarded water Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs and then proceeded to plate salad. Educate cook on proper hand washing procedures after handling raw shelled eggs. Operator washed hands and changed gloves. 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 beef patties stored over ready to eat fish soup inside Spartan freezer in storage room. Operator moved raw beef to lower shelf and stored correctly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter heated cabinet ;Chicken Empanadas ; (80-85F - Hot Holding) less than 4 hours ago. Equipment turned off. Operator discarded empanadas at will. Corrected On-Site

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 - Records/documents for required employee training do not contain all of the required information. Training missing date of training and expiration date. Operator filled out during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 80F on top steam table. Operator discarded water Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in dining room next to popsicles chest freezer.

Basic - Walk in cooler shelves with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of lobster tails and bags of raw scallops on top of bags of fried plantains in chest freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fliptop sliced tomatoes (38-54°F - Cold Holding); shredded lettuce (40-57°F - Cold Holding); asst raw sausage (39-55°F - Cold Holding). All items over-stacked. Per manager items in line less than 3 hrs. Overstacked portions removed and placed back in reach in cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Time marks not on identified items for Time as Public Health Control. Business has not been open 4 hrs to necessitate stop sale. Manager began to mark times on list sheet. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle handing on shelf by fryer. Employee labeled bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container of breadcrumbs in back store room. Manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top coffee cup on shelf with clean plates . Employee put lid on cup and moved away from dishes and food prep area. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Cut beef bones in freezer in standard to go bags. Reviewed with manager and employee about correct storage. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cut wrapped pieces of raw beef above bags of shrimp. Reviewed proper storage requirements and provided signage in Spanish showing requirements. Corrective Action Taken

Basic - Food stored on floor. Containers of fryer oil in hallway. Manager placed containers onto storage rack. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 filter in hood missing.

Basic - Refrigerator or freezer in disrepair/has exposed insulation. Gasket on hallway reach in cooler damaged.