KOLUCAN
6630 Gateway Avenue
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 11/4/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine. **Repeat Violation** - From follow-up inspection 2024-11-04: **Time Extended**
Food safety inspection conducted on 11/4/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/1/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for flour in the prep area. The operator removed the container. **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide tank not adequately secured behind the bar.
- 10-08-5:Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the scoop handle. **Corrected On-Site**
- 41-07-4:High Priority - Container of medicine improperly stored. Observed a container of ibuprofen stored on a shelf above clean equipment at the server station. The operator properly stored the medicine. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) in the single door cooler near the cook line. The rice was cooked and held overnight. The operator discarded the rice. **Corrected On-Site**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (46F - Cooling) in the single door cooler near the cook line. The rice was cooked and held overnight. The operator discarded the rice. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (47F - Cold Holding) in the 2-door cooler in the prep area. The beans had been held for more than 4 hours. The operator discarded the beans. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding) in the 2-door cooler in the prep area. The beans had been held for more than 4 hours. The operator discarded the beans. Observed cut tomatoes (53F - Cold Holding); queso fresco (54F - Cold Holding); cilantro cream sauce (60F - Cold Holding) on the server expo line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The operator placed the foods in an alternate cooler. The operator was emailed a time for public health contact form. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine. **Repeat Violation**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training certificates missing the training date.
Food safety inspection conducted on 11/1/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 7/8/2024
High Priority
3
Intermediate
8
Basic
5
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal beverages not properly identified and segregated from food to be served to the public in multiple reach in coolers.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed rock bowls not smooth and easily cleanable in the kitchen. The operator discontinued use of the bowls. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 33-16-4:Basic - Open dumpster lid. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked beef in the reach in cooler near the ice machine. The operator properly stored the raw shell eggs. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked vegetables (56F - Cold Holding); raw shrimp (56F - Cold Holding); cooked beef (57F - Cold Holding); cut tomatoes (56F - Cold Holding) in the reach in cooler nearest the hand sink on the cook line. The operator discarded the above food items. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetables (56F - Cold Holding); raw shrimp (56F - Cold Holding); cooked beef (57F - Cold Holding); cut tomatoes (56F - Cold Holding) in the reach in cooler nearest the hand sink on the cook line. The operator discarded the above food items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a pitcher of water stored inside the handwashing sink near the three compartment sink. The operator removed the pitcher. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit. Observed no chlorine test kit. **Repeat Violation**
- 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/
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the Frida bar.
- 31B-03-4:Intermediate - No soap provided at handwash sink behind the Frida bar.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple food items removed from the freezer and held in reach in coolers without date marks when removed from the freezer.
- 53B-13-5: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.
Food safety inspection conducted on 7/8/2024 revealed 16 total violations (3 high priority, 8 intermediate, 5 basic).