QUIUBO COLOMBIAN BISTRO Inspection – November 13, 2024

High Priority 2

#5High Priority12A-13-4

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop off dirty plates and pick up clean plates

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,diced tomatoes and sausage temping between 48F-55F at reach in cooler. Per operator items have been in reach in cooler less than three hours. Advised operator to place items on ice or move to glass reach in fridge for temperature recovery **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken and sauce made yesterday per operator

Basic 4

#1Basic32-07-4

Basic – Bathroom facility not clean. Floors of men and women's bathroom

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. CO2 tank by drink station at bar

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooking elements at cooks line

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Sugar in clean container at dry storage not labeled

Florida Food Watch