Salento Colombian Cafe & Restaurant

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.

Food protection certificate (fpc) not held by manager or supervisor of food operations.

Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.

Hot tcs food item not held at or above 140 °f.

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

Food protection certificate (fpc) not held by manager or supervisor of food operations.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Current letter grade or grade pending card not posted

Hot food item not held at or above 140º f.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Food protection certificate not held by supervisor of food operations.

Hot food item not held at or above 140º f.

Cold food item held above 41º f (smoked fish and reduced oxygen packaged foods above 38 ºf) except during necessary preparation.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.

Personal cleanliness inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn in an area where food is prepared.

Food protection certificate not held by supervisor of food operations.

Accurate thermometer not provided in refrigerated or hot holding equipment.