- Basic - Food stored in dry storage area not covered. Open bag of sugar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer
- 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. Chicken over beef **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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