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Licensee
Name:
COLUMBIA RESTAURANT
License Number:
SEA6800131
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
411 ST ARMAND CIRCLE SARASOTA, FL 34236
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/31/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
1
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.
Basic - Floor area covered with standing water.
In the bar area.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Repeat Violation** **Warning**
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
High Priority - Bottled beverages stored in ice used for drinks in the bar area. See stop sale.
Bartender discarded the ice. **Corrected On-Site** **Warning**
High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged.
Cook chill bolicha sauce date marked 1/16 stored in the walk-in cooler.
Chef discarded the items **Corrective Action Taken** **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Bartender handled dirty glasses then a container of milk without washing hands.
Employee washed their hands.
Instructed employee and manager on proper hand washing protocol. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Cook chill bolicha sauce date marked 1/16 stored in the walk-in cooler.
Chef discarded the items
Bottled beverages stored in ice used for drinks in the bar area. See stop sale.
Bartender discarded the ice. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
All the following items were stored in the reach in cooler in the salad make line Swiss cheese (61F - Cold Holding); Ham (60F - Cold Holding); Turkey (58F - Cold Holding); Cut lettuce (64F - Cold Holding); Garlic in oil (60F - Cold Holding). Chef stated the items had been in the reach in cooler for 3 hours.
Cher placed all items in the walk-in freezer.
**Corrective Action Taken** **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Bartender washed their hand in a three compartment sink.
Employee re-washed their hands In a hand washing sink.
Instructed employee and manager on proper hand washing protocol. **Corrected On-Site** **Warning**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **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.
