SABOR VENEZOLANO PEMBROKE PINES

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (112F - Hot Holding), per employee food hot held less than two hours, employee reheated on microwave to (170F).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (112F - Hot Holding), per employee food hot held less than two hours, employee reheated on microwave to (170F). **Corrected On-Site**

High Priority

No handwashing sign provided at a hand sink used by food employees. Employee bathrooms, women and men.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathrooms, women and men. **Repeat Violation**

Basic

Reach-in freezer interior/shelves have accumulation of soil residues. Two doors reach in freezer- bottom shelf- build up of food debris. -one glass door reach in cooler-bottom shelf- build up of food debris and grease.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Two doors reach in freezer- bottom shelf- build up of food debris. -one glass door reach in cooler-bottom shelf- build up of food debris and grease.

Basic

Stored food not covered. One door reach in freezer- Precooked green plantains, no cover, employee removed and stored inside ziplock bag.

Basic - Stored food not covered. One door reach in freezer- Precooked green plantains, no cover, employee removed and stored inside ziplock bag. **Corrected On-Site**

Basic

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. **Corrected On-Site**

Basic

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tiramisu and key lime, missing date label, opened 48 hours ago. Employee placed date labels.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tiramisu and key lime, missing date label, opened 48 hours ago. Employee placed date labels. **Corrected On-Site**

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. Poster emailed to operator.

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. Poster emailed to operator.

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of pink like substance, employee cleaned and sanitized during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of pink like substance, employee cleaned and sanitized during inspection. **Corrected On-Site** **Repeat Violation**

Basic

Handwash sink used for purposes other than handwashing. Front counter-3 soiled coffee mugs and plates inside sink, employee removed all.

Intermediate - Handwash sink used for purposes other than handwashing. Front counter-3 soiled coffee mugs and plates inside sink, employee removed all. **Corrected On-Site**

Intermediate