SABOR DOMINICANO RESTAURANT

Employee washed hands with cold water.

High Priority - Employee washed hands with cold water. Observed line cook rinse hands at 3 compartment prep sink, no soap, no towels, after handling raw chicken. Instructed to wash correctly. **Corrected On-Site** **Warning**

High Priority

Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed line cook drying his hands on apron. **Warning**

High Priority

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line spoons and spatulas stored in water 87°F. **Warning**

Basic

Ripped/worn tin foil used as shelf cover.

Basic - Ripped/worn tin foil used as shelf cover. **Warning**

Basic

Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed CFM certification for former partner, no longer here. Advised 60 days to have Certified Food Manager for establishment. **Warning**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Warning**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink by cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cook line. **Warning**

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. Benito (line cook) more than 60 days, no proof of training.

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. Benito (line cook) more than 60 days, no proof of training. **Warning**

Intermediate

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed line cook no hair restraint. **Warning**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items ( cooked pork, cooked chicken, chimichurri, sauce,etc, etc, all prepared 25-48 hours prior, no date marks. **Warning**

Intermediate

Food storage container/container lid cracked or broken.

Basic - Food storage container/container lid cracked or broken. Observed cooked chicken stored in broken plastic containers. Operator changed containers. **Corrected On-Site** **Warning**

Basic