MI SABOR LATINO CAFE

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside hand wash sink located next to three compartment sink. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle of degreaser near three compartment sink not labeled. Operator labeled. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on oven door handle. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line with soiled gaskets.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located in lobby area with rust accumulation.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter area used as a dump sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board stored in the kitchen area floor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone, wallet on top of the prep table.

Basic - Food stored on floor. Observed case of soft drinks stored on the floor.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rusted.

Basic - Single-service articles improperly stored. Observed lids of to go containers stored in the front area floor.

Basic - Stored food not covered. Observed pork chops not covered inside of the walk in cooler, observed sugar container not covered at the front service area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shell eggs over marinated pork. Employee stored shell eggs on the bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone, wallet on top of the prep table.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed the towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket with heavy soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed front counter reach in cooler soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust located in the kitchen area. Repeat Violation

Basic - Stored food not covered. Observed raw bacon no covered inside of the front counter reach in freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. Cook placed product inside reach in cooler. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 packages of thawed raw mahi and 3 packages of thawed raw salmon inside reduced oxygen packaging at reach in cooler at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed onions (58F - Cold Holding) at room temperature on stove. Cook reheated product. Second temperature, 172F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket with chlorine solution stored on cutting board at cook line. Cook removed bucket from cutting board. 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. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at cook line. Cook diluted solution with water. Final reading, 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed container of cooking utensils and metal strainer stored inside hand sink at kitchen. Observed sponge stored inside hand sink at cafe area and wiping cloths hanging on hand sink at front counter. Cook removed items from hand sink at kitchen. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 packages of thawed raw mahi and 3 packages of thawed raw salmon inside reduced oxygen packaging at reach in cooler at cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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. Observed chlorine solution at 200 plus ppm. Cook diluted solution with water. Final reading 100ppm. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers eggs and beef undercooked, no consumer advisory posted. Printed and provided consumer advisory sign to and person in charge posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked ground beef, cooked beans and cooked beef at walk in cooler missing date marking.

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. Observed employee training for Tamara expired 2-24.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed signs missing at hand sinks at front counter, sandwich preparation area and men's bathroom. Printed and provided hand washing signs and employees posted at hand sinks. Corrected On-Site

Basic - Observed Ceiling/ceiling tile shows water damage at front counter area and sandwich area. Also observed ceiling tile missing above reach in cooler at cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves with rust at reach in cooler at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and front counter area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water, final reading 50ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed lids, plastic containers and utensils stored inside hand sink at kitchen. Cook removed items. Corrected On-Site

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. Printed and provided employee health reporting agreements and some employees reviewed and signed. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks at ceiling at dining area and women's bathroom.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon (frozenF - Cold Holding); raw mahi (frozenF - Cold Holding) all thawing inside reduced oxygen packaging at room temperature at preparation sink. Coached employee on proper thawing procedures regarding raw fish inside reduced oxygen packaging. Cook removed fish from packaging. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish, raw beef and raw pork thawing at room temperature at 3 compartment sink. Advised person in charge to turn on cool, running water over products.

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation of grease.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork stored inside non-food grade bags at reach in freezer at front counter.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line.

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 procedures via email.

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. Provided Employee Health Policy via email.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked ground beef and shredded chicken not date marked at walk in cooler. As per employee, items were prepared 2 days prior. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at preparation sink. Employee began cutting packages. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 food employees preparing food not wearing hair restraint. Repeat Violation

Basic - Food stored in undrained ice. Observed water bottle stored inside ice machine. Employee removed item. Corrected On-Site

Basic - Ice buildup in reach-in freezer at front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water at preparation sink. Employee turned on cold water over product. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs at walk in cooler. Provided Safe Refrigerator Storage handout. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected near hand sink at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal tray, coffee can and plastic containers stored inside hand sink at cook line. Employee removed items. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded chicken and cooked beef not labeled at walk in cooler. As per food employee, items were prepared 2 days prior. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelf at walk in cooler. Manager removed cardboard. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee preparing food not wearing hair restraint.

Basic - Ice buildup in reach-in freezer. Located at bar area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature at preparation area. Employee took item to walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowls inside hand wash sink. Employee moved items from inside hand wash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked chicken, pork and beef according to cook from yesterday, inside walk in cooler no date labeled. Cook date labeled containers. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Hole in or other damage to wall. Observed behind coffee machine counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed container with frozen beef on top of counter thawing. Cook put container with beef inside reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over vegetables at walk in cooler.

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

Basic - Single-service articles improperly stored. Disposable Food containers stored on floor by front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.