504 SABOR CATRACHO RESTAURANT
3411 SW 8 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/10/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site** **Repeat Violation**
- 14-69-4:Basic - Ice buildup in sliding glass reach-in freezer at the front counter
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues. Stand up reach in cooler in the kitchen. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen: containers stored in the hand washing sink **Corrected On-Site**
Food safety inspection conducted on 12/10/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 9/10/2024
High Priority
1
Intermediate
4
Basic
7
Total
12
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of all kitchen equipment from dust.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 f yucca 49 f inside kitchen reach in cooler. cook placed ice on the product. **Corrective Action Taken**
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 11-26-1:Intermediate - 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Food safety inspection conducted on 9/10/2024 revealed 12 total violations (1 high priority, 4 intermediate, 7 basic).