El Patio Colombian Restaurant

Basic – Cutting board has cut marks and is no longer cleanable in sandwich line.

Basic – Hole in or other damage to wall next to hand wash sink in cook line.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit in cook line. Water temperature at 87F. Operator discarded water Corrected On-Site Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust behind shelf next to fryer in cook line.

High Priority – Raw animal food not separated from ready-to-eat food during preparation

nRaw shelled eggs stored over chopped onions inside low boy cooler in cook line. Operator moved raw shelled eggs to another reach in cooler and stored correctly. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw beef stored over raw pork inside walk in cooler. Operator moved raw beef and stored correctly. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line , chorizo sausage (50F – Cold Holding) held less than 4 hours ago. Observed chorizo sausage overfilled above container line marking. Operator removed excess chorizo and moved to reach in cooler to quick chill. Foods not prepared or portioned today. Corrective Action Taken

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/

Intermediate – No probe thermometer provided to measure temperature of food products.