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Licensee
Name:
MI QUERIDA COLOMBIA BAKERY & RESTAURANT
License Number:
SEA5808393
Rank:
Seating
License Expiration Date:
04/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
10438 E COLONIAL DR ORLANDO, FL 32817
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/05/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
5
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Morcillas (116°F - Hot Holding); Tequenos (128°F - Hot Holding); Sausage (116°F - Hot Holding) in front line area. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 5:18pm since 9:00am (79°F - Cooling) in reach in cooler by cook line area. **Warning**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken at 5:18pm since 9:00am (79°F - Cooling) in reach in cooler by cook line area. **Warning**
High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken with onions in reach in cooler. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pork over cooked pork, Raw chicken over cooked pork. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over Raw beef. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomatoes (51°F - Cold Holding); Cut lettuce (50°F - Cold Holding); Raw beef (50°F - Cold Holding); White Cheese (48°F - Cold Holding); Precooked Arepas (48°F - Cold Holding); Cooked sausage (58°F - Cold Holding); Cooked morcillas (59°F - Cold Holding) in reach in cooler by cook line area. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container with utensils in back kitchen area. **Warning**
Intermediate - Large pieces of meat/whole chickens not cut up into smaller portions to cool. In reach in cooler. Cooked chicken at 5:18pm since 9:00am (79°F - Cooling) in reach in cooler. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
