RESTAURANT COLOBIAN FOOD RUTA 75

Name: RESTAURANT COLOBIAN FOOD RUTA 75
Address: 8200 W 33 AVE BAY 3, HIALEAH, FL, 33018, US
Rating: 0

8200 W 33 AVE BAY 3, HIALEAH, FL 33018

License #2333554

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 35 findings · 8 critical

Routine - Food

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Quick take

RESTAURANT COLOBIAN FOOD RUTA 75 in HIALEAH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 181 total violations — 29 critical, 38 major, 114 minor.

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Latest clean pass

December 11, 2025

The latest inspection on October 23, 2026 shows 35 observation rows: 8 critical, 7 major, and 20 minor.

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Inspection coverage

92%

Inspector notes

181

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RESTAURANT COLOBIAN FOOD RUTA 75 has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board in prep table area with cut marks. Observed cutting board in line cooler with cut marks.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed chest freezer in front of stove with ice build up.
[14-38-4] Food storage container/container lid cracked or broken. Observed food storage plastic container with cooked rice inside of reach in cooler cracked.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in prep table.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tile in disrepair in front service area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken on top of raw beef and raw seafood inside reach in cooler located in front of 3 compartment sink. Coached operator on proper storage for raw animal foods. Operator began task of proper storage of raw animal foods.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked rice, cooked potatoes without date marking. As per operator was cooked more than 24 hours.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining in hand washing sink next to 3 compartment sink. Operator used plunger to unclog hand washing sink.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed salt container lids in front of prep table soiled. Also observed multiple kitchen equipment soiled fryers, stove, fridges, oven.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork over cooked beef and chicken inside of reach in freezer in front of prep area.
[53B-13-5] 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. Observed no proof of required state approved employee training not available for some employees Marisleidy and Erika Castro.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar containers with no label. Located at the front line and storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen plant food thawing on top of prep table. Coached operator on proper thawing procedures for frozen foods. Operator removed and placed in reach in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee using cellphone and continue engage with food preparation without changing gloves. Coached operator of cross contamination that is caused by not changing gloves when engaging in food preparation.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemicals on top of front counter next to clean utensils. As per operator used as hand washing sink. Operator removed chemical from counter.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on preparation table, for less than 4 hours as per operator. Operator replaced in reach in cooler, during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (85F - Reheating); beans (118F - Reheating) in steam table for less than 4 hours as per operator chemical. Operator placed in microwave to be reheated at 165°F or above.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken next to lettuce in reach in cooler in front of prep table. Operator removed raw chicken from lettuce.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water inside of metal bucket at 86°F. Coached operator on proper temperature and 4 hour of water change.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler with rusted shelves.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator missing chlorine test strips. Establishment uses both quad and chlorine for sanitizing.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping cloth inside of chlorine sanitation solution of 0 ppm.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean utensils and equipment on floor in front of 3 compartment sink.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee in kitchen area eating. Observed server drinking coffee in front service area while serving coffee to a customer.
[08B-38-4] Food stored on floor. Observed sugar container placed on floor in kitchen area. Observed beverage cans, sugar container placed on floor in kitchen area, dry storage racks.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave next to reach in cooler soiled.
[22-12-5] Metal stem-type thermometer soiled. Observed operator thermometer soiled. Operator washed thermometer. Also Observed multiple reach in coolers of establishment soiled inside.
[25-05-4] Single-service articles improperly stored. Observed box of plastic cups placed on floor in front of bathroom.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink next to 3 compartment sink. Operator provided soap for handwashing.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed womens and mens restroom door not closing completely.
[33-16-4] Open dumpster lid. Observed dumpster lid open located in rear side of building.
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled floor with debris inside of kitchen and food prep area.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer what temperature thermometer has to be calibrated.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle unlabeled on top of front counter 3 compartment sink.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezer located at food storage area.
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 80F. Operator discarded water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of glass door cooler located at prep area soiled.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed bottles of reach in freezer soiled, unit located at food storage area.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees going from dirty to clean dishes with washing her hands prior.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees washing, rinsing but not sanitizing the dishes. Coached operator the specific order to wash dishes and importance of sanitizing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over soup in the reach in cooler at prep area.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer bottle stored over the ice machine. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed several trays stored in the hand wash sink by the dishwashing area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. QAC test strips not available.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed interior of oven at cook line with rust.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside white rice container at steam table. Operator removed cup.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted under steam table in kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler by steam table in kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees engaged with food preparation without hair restraint. Operator provided hairnets to employees.
[08B-38-4] Food stored on floor. Observed sugar containers and plastic bottles stored on kitchen floor. Operator removed everything from floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between wall and microwave in kitchen. Operator removed knives and sent them to be cleaned.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F by cook line. Operator removed water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on reach in cooler in kitchen. Operator removed towel.
[35A-02-7] Live, small flying insects found. Observed approximately 3 small flying insects flying under three compartment sink.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef over lemons inside reach in cooler by three compartment sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mushrooms sauce (46 F - Cold Holding). As per Operator mushrooms were inside reach in cooler all night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mushrooms sauce (46 F - Cold Holding) inside reach in cooler by steam table in kitchen. As per Operator mushrooms were inside reach in cooler all night. Also, observed butter (44 F - Cold Holding) beef (44 F - Cold Holding) inside reach in cooler by steam table in kitchen. As per Operator both products have less than 3 hours inside reach in cooler. Operator placed both products inside another reach in cooler for rapid cooling.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed FMC does not know how to calibrate probe thermometer. FMC was trained by Inspector how to calibrate probe thermometer.
[53B-05-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled in ward washing area. Operator labeled bottle.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At womans bathroom.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven handle soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on storage shelves above the three compartment at kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board attached to prep cooler at cook line.
[14-11-5] Equipment in poor repair. Observed under counter reach in cooler gasket in disrepair, unit located at cook line. Observed at prep cooler at cook line lid in disrepair, inner lid metallic cover detaching on one of the sides.
[10-12-5] In-use ice knife stored on soiled surface between uses, stored next to a microwave on a small shelf located above chest freezer at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 82F, on prep table located at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the microwave soiled. Observed interior of both oven located at cook line with heavy old grease accumulation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers exterior soiled, coolers along the wall at preparation area. Observed exterior of microwave soiled. Observed under counter reach in cooler interior soiled with old food debris, unit located at cook line next to the fryers. Observed hood filters soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler located by the mop sink interior soiled with old food debris.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler located at cook line next to the grill.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature stored in a container on a storage rack.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 small flying insects flying around the bathroom area, bathrooms are not located in the kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on top of an under counter cooler located next to the fryers at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on prep cooler located at cook line next to the grill cheese (56F - Cold Holding); raw steak (53F - Cold Holding); raw steak (53F - Cold Holding); sliced tomatoes (55F - Cold Holding), as per employee held in unit for about 5 hours. Instructed Employee to discarded food, employee started to discard food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep cooler located at cook line next to the grill cheese (56F - Cold Holding); raw steak (53F - Cold Holding); raw steak (53F - Cold Holding); sliced tomatoes (55F - Cold Holding), as per employee held in unit for about 5 hours. Instructed Employee to discarded food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to prep cooler at cook line surface with mold-like substance or slime.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed at front counter a three compartment ink where a hand sink is supposed to be installed, during the inspection observed an employee wash dishwasher at this sink. Reviewed plans and plans shows at hand sink at this location.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop coop rice at steam table in the cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation with no hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-47-4] Food not stored at least 6 inches off of the floor. At front counter observed case of oranges stored on the floor.
[10-08-5] Ice scoop handle in contact with ice. In ice machine at front counter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line interior soiled.
[14-33-4] Reach-in cooler at cook line next to the fryer shelves with rust that has pitted the surface.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooker soiled with old food debris buildup, cooler located at preparation area.
[08B-12-5] Stored food not covered. In prep reach in cooler at cook line observed butter, cheese, cooked mushrooms not covered or protected.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water in the mop sink.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw eggs than continued to engage in food preparation without washing hands prior. Instructed employee to wash hands and explained the reason.
[08B-27-4] Food placed in soiled container/equipment. Observed raw pork loin in vacuum sealed thawing in the mop sink at preparation area. Employee removed food item immediately mop sink.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 4 cases of raw shells eggs stored at room temperature at preparation area, as per manager eggs were received less than 1 hour ago. Instructed employee to refrigerate the eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door standing cooler at preparation area observed (49 F - Cold Holding); cheese (49 F - Cold Holding), as per manager out of temperature for less than 4 hours, instructed employee to add ice on the food items to rapidly cool.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer minimum cold holding temperature. Reviewed food code minimum temperature requirements with manager.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a prep table stored in front of the hand wash sink at cook line, employee removed it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed old food debris in the hand wash sink at preparation area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At preparation area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Bottom of prep table pitting surface rust.
[53B-14-5] 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. Diego Leon certification expired on 2022.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted underneath steam table.
[14-11-5] Equipment in poor repair. Observed gaskets in disrepair inside reach in cooler at cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing floor tiles at kitchen area.
[08B-38-4] Food stored on floor. Observed case of oranges stored on floor at front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at kitchen prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at front counter reach in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at kitchen and restroom handwashing sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[25-05-4] Single-service articles improperly stored. Observed single service stored on floor at front counter hallway.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked beans inside reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed table in front of kitchen handwashing sink. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue inside kitchen handwashing sink.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans inside reach in cooler no date marking, as per operator for more than 24 hours prior.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed throughout the kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above preparation area and 3 compartment sink in disrepair.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed in the preparation area near the exit door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink soiled located next to 3 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler located next to the cook line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink located near the 3 compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with accumulation of grease throughout the kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
[21-30-4] Wiping cloth used for food spills also used for other purposes.
[02D-01-5] Observed containers of sugar and salt not labeled, located in shelf right next to exit door.
[12A-09-4] Observed staffs throughout the kitchen use gloved and not changed them while doing multiple task. Instructed staff to change gloves and wash hands before doing starting a new task.
[31A-09-4] Observed hand sink near the 3 compartment sink blocked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed throughout the kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above preparation area and 3 compartment sink in disrepair.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed in the preparation area near the exit door.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed by 3 compartment sink.
[14-11-5] Equipment in poor repair. Observed reach in cooler located next to 3 compartment sink not properly working.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Observed at preparation area located by the exit door.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout the kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink soiled located next to 3 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler located next to the cook line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink located near the 3 compartment sink.
[08B-12-5] Stored food not covered. Observed containers with beans not covered stored in shelf next to exit door.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with accumulation of grease throughout the kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
[21-30-4] Wiping cloth used for food spills also used for other purposes.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of sugar and salt not labeled, located in shelf right next to exit door.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staffs throughout the kitchen use gloved and it changed them while doing multiple task. Informed staff on proper procedure.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (59F - Cold Holding); raw beef (50F - Cold Holding) Cut lettuce (56F - Cold Holding);cut tomatoes (56F - Cold Holding); sliced cheese (50F - Cold Holding) at reach in cooler near the cook line at kitchen. As per chef, placed there since 11:00AM.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (59F - Cold Holding); raw beef (50F - Cold Holding) Cut lettuce (56F - Cold Holding);cut tomatoes (56F - Cold Holding); sliced cheese (50F - Cold Holding) at reach in cooler near the cook line at kitchen. As per chef, placed there since 11:00AM.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink near the 3 compartment sink blocked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] 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.