Sofrito Latin Cafe

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scrape soiled plates and bowls placed in the dish machine area wearing gloves did not remove gloves and wash hands.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed salmon in the reach in cooler per Manager salmon may be undercooked if customers request. Manager will notify company .

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above skirt steak inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked spring mix 44°f, pork belly 51°f stored inside reach in cooler per employee less than 4 hours recommend to quick chill product immediately.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk stored inside reach in cooler not date marked bar cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled has red stains on the surface stored on the counter on the cook line. Recommend replace or resurface cutting boards per Manager has company to exchange. **Corrective Action Taken**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed revised plans on 4/8/2025 show wall at ware wash area removed from original plans to be able to remove hand sink next to 3 comp sink on the original plans, observed at this time of inspection hand sink removed next to 3 compartment sink wall has not been removed. No easy access to hand sink from wash wash area, No Hand wash sink within ware wash area at this time. 60 day callback inspection. Stated on inspection report4/8/2025 spoke to Duke in plan review . **Warning**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawing inside the walk in cooler inside ROP package.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and bracelets while working in the dishmachine area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced ham 44°f stored on the top panel reach in cooler less than 4 hours, chimichurri 68°f stored at room temperature recommend to quick product.immediately **Corrective Action Taken**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Checked chimichurri 68°f stored at room temperature Recommend Time as public health control. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk stored overnight not date marked. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has yellow stains left on the surface (sandwich prep line)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on the cook line. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan for the sauces left out at room temperature. Plan given to operator at time of inspection. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on detergent for the dish machine.

Basic - Working containers of food removed from original container not identified by common name. Observed incorrect label on the triplet inside walk in cooler.

Certified Food Manager Identification

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Warewashing Facilities Maintained and Used

Lighting Adequate; Required Shields in Place

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of diced ham 57°f stored on the top panel of reach in cooler less than four hours recommend to quick chill product. **Corrective Action Taken**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored in cooler in the bar area.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee wearing finger nail polish working on the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up container with water to use for cooking rice.

Basic - Dead roaches on premises. Observed six dead roaches on the floor underneath the bulk flour and sugar ,white rice containers. Employee clean the dead roaches from the area. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while food handling in the server. **Repeat Violation**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food wearing no beard guard.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on the oven door handle on the cook line. **Repeat Violation**

Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloths used stored on the counter.