EL BUEN SABOR RESTAURANT & BAKERY Inspection – January 13, 2025

High Priority 1

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs of cheese at glass reach in fridge at front line Raw chicken over raw beef at reach in cooler at entrance to kitchen **Corrected On-Site**

Corrected On-Site

Intermediate 1

#10Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For quesitos at front counter.Printed operator time plan

Basic 8

#1Basic05-11-4

Basic – Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer placed front of glass display of pastry case at front line

#2Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom

#3Basic14-09-4

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

#4Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Flooring at back of kitchen by exit door

#5Basic33-23-4

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle is stored off the cement on sand to right of back door

#6Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 85F standing water at entrance to kitchen

#7Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Glass reach in cooler at front line

#8Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Pancake mix in clear container with no label. Operator labeled **Corrected On-Site**

Corrected On-Site

Florida Food Watch