- Basic - Nonfood-contact equipment in poor repair.reachin freezer holding at 36°F all food in unit is thawing, or is thawed, but holding below 41°F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken stored on grocery bags in reachin freezer in dining room.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched tortilla shell with are hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over salsa in reachin cooler across from steam table
- 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 out of commercial packaging over beef in reachin freezers in dining room.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of -beans -food stored on floor in kitchen.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed produce in whole produce reachin cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in reachin cooler at 54°F, ambient temp of unit 46°F. Cheese moved to another working reachin cooler. Corrective action taken. Also eggs at 55°F in reachin cooler with whole produce ambient temp 55° F eggs moved to another unit for cold holding. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Peppers and onions cooked at 93°F since this morning, peppers and onions voluntarily discarded . **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb on hose connection by steam table. operator has extra vacuum breaker in truck
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin display cooler ambient temperature 46°F, all TCS foods removed from unit.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Avocado cut and uncovered in reachin cooler. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink in back used by food employees.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink un front used to hold dishes. **Corrected On-Site**
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef guts thawing at room temperature. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching herbs with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked peppers and onions at 80°F in kitchen corrective action taken, product moved to reachin cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans , beef and chicken in steam table at 123°F- 125°F, items reheated on stove to 165°F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sour cream and shortening. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink by 3 compartment sink used to hold pans. **Corrected On-Site**
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6/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No certified food manager for establishment.
- 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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1/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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