Parva Colombian Bakery

High Priority - - From initial inspection : High Priority - Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE cooler : - pico de gallo (61F - Cold Holding); - butter (62F - Cold Holding); - eggwash (62F - Cold Holding); - cilantro aioli with fresh garlic (67F - Cold Holding) Manager states less than 4 hours REACH IN COOLER: - cilantro aioli with fresh garlic (45f-46f - Cold Holding). Date marked 8/17 See stop sale FRONT LINE COOLER: - milk (48f-52fF - Cold Holding); - half and half date marked 8/18 (52F - Cold Holding) **Warning** - From follow-up inspection 2024-08-20: COOKLINE cooler: - pooled eggs 58f - diced tomato 64f REACH IN COOLER: - cilantro aioli with fresh garlic 42f FRONT LINE COOLER: - milk 47f - half and half 48f - prepared almond milk 54f **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic scoop no handle in bulk rice **Warning** - From follow-up inspection 2024-08-20: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - at cook line **Warning** - From follow-up inspection 2024-08-20: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. - cookline cooler door not closing properly. Top lid gapped when closed. **Warning** - From follow-up inspection 2024-08-20: N **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE cooler : - pico de gallo (61F - Cold Holding); - butter (62F - Cold Holding); - eggwash (62F - Cold Holding); - cilantro aioli with fresh garlic (67F - Cold Holding) Manager states less than 4 hours REACH IN COOLER: - cilantro aioli with fresh garlic (45f-46f - Cold Holding). Date marked 8/17 See stop sale FRONT LINE COOLER: - milk (48f-52fF - Cold Holding); - half and half date marked 8/18 (52F - Cold Holding) **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - ketchup mayo date marked 8/6 - honey mustard date marked 8/8 **Warning**

High Priority - Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at mop sink that has been converted to a hand wash sink. Advised operator to retrain employees. **Warning**

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. - provided to manager **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - establishment has blank forms. Has not filled out. **Repeat Violation** **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**

Basic - Bowl or other container with no handle used to dispense food. - plastic scoop no handle in bulk rice **Warning**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon. See stop sale **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. - at cook line **Warning**

Basic - Equipment in poor repair. - cookline cooler door not closing properly. Top lid gapped when closed. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. - women's restroom **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage stored in make table at cooks line temping at 50F per operator it was placed there less than four hours. Advised operator to move sausages to reach in freezer for temperature recovery

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over over corn and cooked pork at reach in cooler located next to industrial mixer Pooled eggs stored over carrots in reach in cooler located across cooks line

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility offers a cheese pastry in their display case at front counter.Emailed operator time plan

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on make tables on cooks line

Basic - Equipment in poor repair. Gaskets on reach in cooler are in torn across from stove on cooks line

Basic - Food storage container/container lid cracked or broken. Bottom of container cracked and unusable at dry dish storage. Operator discarded **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers at cooks line

Basic - Standing water in hand washing sink located at cooks line,draining very slowly.

Certified Food Manager Identification

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Lighting Adequate; Required Shields in Place

Food Contact Surfaces Clean and Sanitized

Wiping Cloths Properly Used and Stored

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. Tamales not dated after removal from the freezer

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. Provided form hr 5030-104

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Provide DBPR FORM HR 5030-103

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in the mens room 71° water

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over the cooks line cooler vents and ceiling dirty

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape is full and over food prep

Basic - Equipment in poor repair. Nemco chopper black plunger block is damaged -gasket to the true refrigerator in prep is ripped -gaskets to the true cooler prep -fry baskets are damaged and need to be replaced -gaskets to the line grill drawers

Basic - Floor area(s) covered with standing water. At the mop sink

Basic - Insect control device installed over food preparation area. At the cooks line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the front counter open Pepsi can stored with straw

Basic - Raw fruits/vegetables not washed prior to preparation. Avacodos not washed in the front line make cooler (sticker present)

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At the cooks line

Basic - Water leaking from pipe and/or faucet/handle. At the mop sink

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labled at the rice warmer