PANADERIA COLOMBIANA MI CALI
2350 W 60 ST UNIT 14
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/13/2025
High Priority
3
Intermediate
4
Basic
10
Total
17
Inspection Details:
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean ceramic dessert plates, metal spoons stored on shelf above the hws exposed to splash.
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed employee washed a large pot in the three compartment sink and then stored it on the floor.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at cook line in the kitchen area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed in the walk in cooler under storage shelves.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed walk in cooler floor in disrepair, and also kitchen floor not smooth and easy to clean.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled. Observed oven interior soiled. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink located at cook line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork loin thawing at room temperature in the three compartment sink.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wiped forehead with his hands and continued to prepare food without washing hands.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washed and rinse plates, pots then continued to store it on shelves without sanitizing. Instructed manager to have employee properly clean rinse and sanitize all items before using it. **Corrective Action Taken**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on the preparation table at cook line raw eggs (83F - Cold Holding), as per cook eggs were brought to cook lune less than 2 hours ago. Employee retuned eggs to the walk in cooler to rapidly cool down. **Corrective Action Taken** **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53A-05-6: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/. Observed 5 employees engaged in food preparation with no certified manager present.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink located at kitchen, employee turned hot water on site. Hot running water marked 100F. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 2/13/2025 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 12/2/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaged in food preparation with no hair restraint.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the oven with heavy grease accumulation.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign available at hand wSh sink at kitchen.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at kitchen across from the walk in cooler.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching his face while prepping food, and failed to wash hand and change gloves to continue food prepping.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the upright reach in freezer located in the kitchen across from the walk in cooler observed raw chicken stored over cooked beef.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (50F - Cold Holding), stored on prep table at room temperature,as per cook he took eggs out about 3 hours ago. Operator transferred eggs back to the walk in cooler to rapidly cool. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed cheese sticks (87F - Hot Holding), as per person in charge for less than 1 hour. Instructed employee to reheat food. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel available at hand wSh sink at kitchen. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap available at hand wSh sink at kitchen.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink at cook line at 79F, let water run for about 3 minutes and water never got to 85F. Operator had turned the hot water line off. Operator turned off hot water line, verified hot water was at 102f. **Corrected On-Site**
Food safety inspection conducted on 12/2/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).