SABOR EXPRESS BY LUCY Inspection – February 22, 2024

High Priority 1

#8High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shell eggs raw pork

Intermediate 2

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed kitchen hand washing sink use as a dump sink.

#10Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit expired on 06/2022.

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep table.

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Under kitchen equipments.

#5Basic10-08-5

Basic – Ice scoop handle in contact with ice.

#6Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed pork being thawed out at room temperature.

#7Basic14-55-4

Basic – Uncleanable knife block in use to store knives.

Florida Food Watch