COLOMBIAN MOUNTAINS CAFE

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning - From follow-up inspection 2026-02-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment opening to kitchen without self-closing door. Warning - From follow-up inspection 2026-02-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated dust, or mold-like substance in establishment. Warning - From follow-up inspection 2026-02-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in kitchen in front of water heater. Repeat Violation Warning - From follow-up inspection 2026-02-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Repeat Violation Warning - From follow-up inspection 2026-02-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over freezer and clean glasses for customer use. Warning - From follow-up inspection 2026-02-14: Observed same Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go desserts at front counter not properly labeled reviewed proper labeling with operator. Warning - From follow-up inspection 2026-02-14: Observed same Time Extended

Basic - Floor area in kitchen in front of hand washing sink covered with standing water.

Basic - Ice buildup in reach-in freezer next to air conditioning unit.

Basic - In-use tongs stored on equipment door handle between uses, operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 75F operator placed on stove top to heat. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler at cooler.

Basic - Equipment in poor repair. -Cook line left reach in cooler gaskets. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee cleaned mopped floor, then moved to kitchen to assist with food preparation without washing hands and changing gloves. Reviewed proper handwashing and glove usage. Employee washed hands and changed gloves. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at Cookline. Operator provided Corrected On-Site

Basic - Bowl with no handle used to dispense rice in bulk storage container. Operator removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -Cookline 2 door reach in cooler handles. -Wait station 1 door reach in. Operator cleaned and sanitize Corrected On-Site

Basic - Equipment in poor repair. - Cookline flip top reach in cooler gaskets in poor repair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Insect control device installed over food preparation area. Wait station area; insect control device stored over speed rack.

Portable fire extinguisher gauge in red zone. For reporting purposes only. -Ware washing station next to rear exit door.

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom in prep area and employee rest room in dine in area Warning - From follow-up inspection 2024-07-03: Observed same. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at front door inside dining room Warning - From follow-up inspection 2024-07-03: Observed same. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Artic air unit on cook line Warning - From follow-up inspection 2024-07-03: Observed same. Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused appliance and stored items in upper storage area open to kitchen Warning - From follow-up inspection 2024-07-03: Some items cleaned out. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled utensils, removed gloves - put on new gloves and began to prepare food without washing hands. Reviewed proper hand washing, employee washed hands and put on new gloves. 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 fish in cookline reach in. Operator stored all items properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cookline - raw whole shell eggs - ambient (70F). Item in upper section of flip top overfilled. Per operator item out for less than 2 hours. Operator removed excess and placed in reach in to quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Empanadas and cheese bread - front counter. Emailed Time as a Public Health Control form to operator and operator filled out during inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean pans under paper towel dispenser - cookline hand sink. Operator removed. Corrected On-Site

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.

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline - operated stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanadas (109°F-120°F - Hot Holding) at front counter. Cooked about one hour ago. Empanadas will be timed and discarded after 4 hours. Operator timed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times , dishes stored in sink at cook line. Cook removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container of salsa on cook line. Cook removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line carrots container in 3 door cooler at cook line Operator removed paper towels Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shell eggs store in the same container with sliced avocado in sandwich table at cook line; Separated food. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw pork in 3 door reach in cooler at cook line. Operator reversed; Corrected On-Site

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 - cheese bread at front counter; operator time marked; 7:00-11:00 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. empanadas (122F - Hot Holding)in the hot box at front counter; as per operator food reheated in the oven the hot held in the box since 8:30; food out of temperature for less than four hours; food moved to oven to reheat to 165F Corrective Action Taken

Intermediate - Equipment drain line draining handwash sink at prep station ; shower had attached to hose Operator removed Corrected On-Site

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

Basic - Food storage container/container lid cracked or broken- bacon stored in cracked container in 3 door cooler Operator changed container Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook instructed to change gloves and wash hands. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200ppm. Water added and retested 100ppm. Corrected On-Site Repeat Violation

Intermediate - Equipment drain line draining into handwash sink at cook line. Drain line removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Drink removed. Corrected On-Site