- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed patties, ham, and dough in walk in cooler above 41°.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen utensils in hand sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Patties wrapped in plastic.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Toxic substance/chemical stored by or with food.hand sanitizer over food prep area
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Spray bottler and plastic container in the hand sink in the kitchen **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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