PARVA COLOMBIAN BAKERY & RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 52F in walk in cooler , cooking from overnight. Operator instructed to discard . Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar low boy unit, Dairy whip cream, 47F, less than four hours, operator removed to another unit 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 . Front counter pastry . Operator placed time,. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At cook line, plastic container used to dispense salt. Operator removed . Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.op Operator secured. Corrected On-Site

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. Thawed salmon in Vacuum packaging , not completely removed in cook line refrigerated drawers. Operator instructed to discard.

Basic - Cook line cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on top of kitchen food preparation table. Operator relocated.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at make table soiled with food debris. -can opener blade soiled with grime.

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/ arrived manager . Corrected On-Site

Intermediate - No soap provided at wash ware handwash sink. Operator relativized. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned l Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at wait station low boy unit. Operator cleaned

Basic - Standing water in bottom of bar beer unit. Operator removed and cleaned area , Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Rice in plastic bag , reheating in microwave. Operator removed from bag. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop sale .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with dirt

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. 11 packages is salmon.

Basic - Food stored on floor. Container of meat stored on walk in freezer. Operator relocated. Corrected On-Site

Basic - Ice scoop handle in contact with ice. operator relocated. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Ooerator relocated. Operator relocated . Corrected On-Site

Basic - - From initial inspection : Basic - Wash ware area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-11-05: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line refrigerated drawers pork chop (45F - Cold Holding)/30 minutes -Kitchen Low Boy unit butter (57F - Cold Holding)/1 hour, arepas 57F. 1 hour. Operator relocated to another unit, Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with dirt at cook line.,

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. Salmon in cook line refrigerated drawers thawed in packaging. Operator instructed to discard.

Basic - Ice buildup in True reach-in freezer

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-09-28: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler ceiling soiled with dirt. Corrected On-Site