Sabor Latino Catering

Inspector's notes

Observed no CFPM present during the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded chicken, red salsa, green salsa, cooked pork, Pico de Gallo, shredded cheese, whole shelled eggs, pooled eggs and cooked potatoes in the walk-in fridge with temperatures between 45 to 50*F at time of inspection. Observed ambient temperature of walk-in cooler at 47.6*F with min/max thermometer at time of inspection. Per PIC, shredded chicken, red salsa, green salsa, cooked pork, Pico de Gallo, and cooked potatoes were all made the day prior and voluntarily discarded at time of inspection. Per PIC, shredded cheese, whole shelled eggs, pooled eggs were all bought and prepped less than an hour prior to inspection and were all moved to alternative refrigeration units at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ambient temperature of the walk-in cooler at 47.6*F with min/max thermometer at time of inspection. Observed TCS food items with temperatures between 46 to 50*F at time of inspection (see #22). Establishment had multiple reach in fridges, walk-in freezer, and prep tables that are able to hold items at 41*F or below at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 3/18.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed employee not washing hands before pulling clean dishes from the sanitizer basin of the three compartment sink. Employee was handling soapy dishes from the rinse basin bringing the dish to the sanitizer basin and pulling other submerged sanitized dishes with unwashed soapy hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed to pull clean dishes with clean hands. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three containers of green chile salsa filled more than 4 inches deep in the walk-in. The center temperatures were measured with a probing thermometer at a range of 85*F top 73*F in the center. Per person in charge (PIC) the green chile salsa was place in the unit an hour prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The green chile salsa being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in several dry ingredients with different sized deli cups as scoops without handles being stored in the products. Discussed with PIC scoops with handles can be stored in the product but with the handle upright not touching the product. PIC removed the deli cups at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection 2nd Consecutive Violation

Inspector's notes

Observed several RTE/TCS items date marked from 1/22 to 5/9 in the walk-in refrigerator, prep reach-in in the kitchen and the reach-in refrigerator in the front of the facility. Embargoed the items and Person in Charge (PIC) discarded at time of inspection. The discarded foods are pepita(pumpkin sauce), red chili sauce (tomato), ground beef, canned peppers onions and carrot, shredded cabbage and smashed beans. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed the cook line hand wash sink near the back door to be storing mixer bowl attachments. Discussed with PIC handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained accessible and in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items such as cooked shrimp, roasted red and green peppers, cooked vegetable mix, and cooked hashbrown patties in the top of the prep table at the cookline. with internal temperatures of 50*F to 68*F measured with a probing thermometer. Per PIC the items were cooked 45 minutes prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC relocated the above listed TCS items to appropriate refrigeration to properly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quaternary ammonium actively being used in the three compartment sink. PIC only had chlorine strips on hand. Discussed with PIC Test strips are required for any sanitizers used with food contact surfaces. Provide quaternary ammonium sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled 2/14/25