Sobor Dominicano Restaurant

Inspector notes: Observed employee drinking from an open beverage container in a food preparation or other restricted area. Observed an employee drinking from an open, reusable beverage container (no lid or straw) while actively engaged in food preparation (cutting vegetables). Employees must consume food and beverages only in designated areas separate from food preparation, service, and storage areas. Drinking is only permitted from a single-service cup with a secure lid and straw, handled in a way that prevents contamination of hands, food, equipment, utensils, and single-use items. Employee discontinued drinking from open containers in food preparation areas immediately. Use only approved beverage containers (with lid and straw). Store and consume beverages in designated areas away from food prep

Inspector notes: Observed handwashing sinks in the main kitchen not accessible for employee use. One sink was blocked by a rolling cart, and the other was obstructed by a large bucket containing dishwashing chemicals. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Employee remove all items obstructing handwashing sinks

Inspector notes: Observed an employee washing hands in a three-compartment sink instead of a designated handwashing sink. CA: Employees must wash hands only in designated handwashing sinks. Three-compartment sinks are to be used for washing, rinsing, and sanitizing equipment and utensils. Discussed with person in charge, ensure all handwashing sinks remain accessible and properly stocked. Food employee discontinued washing hands in 3 compartment sink

Inspector notes: Observed an employee rinsing a container in a designated handwashing sink. Handwashing sinks may only be used for handwashing and must not be used for rinsing containers, equipment, or any other purposes. Corrective Action - Discontinue use of handwashing sinks for rinsing containers or any non-handwashing activities immediately. - Use appropriate sinks (e.g., three-compartment sink) for cleaning and rinsing equipment. Discussed proper use of handwashing sink with employee during inspection.

Inspector notes: Observed buildup of slime on the interior of two soda dispensing nozzles located at the bar. Food-contact surfaces must be cleaned and sanitized at a frequency necessary to prevent the accumulation of residue and must be clean to sight and touch. Employee cleaned and sanitized nozzles. Discussed Clean and sanitize soda dispensing nozzles at a frequency that prevents buildup. Follow manufacturer guidelines or establish a routine cleaning schedule.

Inspector notes: Time/temperature control for safety (TCS) foods stored in the walk-in cooler were observed cold holding at temperatures above 41°F All TCS food items inside the unit were affected; please refer to the temperature log for specific items marked with an asterisk (*). Corrective Action: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F Corrected on site: All TCS items held above 41°F were voluntarily discarded at the time of inspection.

Inspector notes: The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Facility has unpaid food service permit fees. All outstanding food service permit fees must be paid promptly.

Inspector notes: No handwashing sign provided at a handsink used by food employees. No handwshing signs were posted in the Men's nor Women's restroom A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Discussed: Post handwashing signs at all handwashing sinks, including those in restrooms. Ensure signage is clearly visible to employees at all times. Maintain signage in good condition and replace if damaged or missing.