- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.desserts
- Basic - Missing drain plug at dumpster.
|
10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.walking cooler fan civers
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.dishwasher
- Basic - Employee personal items stored in or above a food preparation area.womans bags
- Basic - Food stored in holding unit not covered.walking cooler **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.desserts
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked spaghetti from previous day at 46° according to manager
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked spaghetti at 46 from previous day according to manager
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.shredded cheese from more than 4 hours according to manager
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.bathrooms
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.freezer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
08/08/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile missing.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Soiled reach-in cooler gaskets.
|
2/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves. In walk in cooler.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored in dry storage area not covered.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cheese scoop handle in contact with food.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Utensils in poor condition. Wooden spatula with gisible chips.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Found at 81° in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes at 50°, and cheese at 70°.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Going from soiled utensils in ware washing area back to food prep.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Pizza processing equipment soiled with old product residue.
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler on far end of kitchen.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Temperatures for cooking.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Soil residue in food storage containers. Mixing bowl with residue and grooved.
|
2/5/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors. Back door opened. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not reaching right temperature.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta, WI cooler **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. WI cooler
|
8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold cuts 59 f
- Intermediate - Cold holding equipment incapable of 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. All food was remove to wic temp 59
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coffee area
|
4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. reach IN COOLER .
|
8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade containers used for food storage. waking Corrected On Site.
|
1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food. working table
|
8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
|
1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. NEXT TO DISHWASHER WALL
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. kitchen sheves flower power throghout
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. ALL SINKS
|
2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
|
10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/22/2009 | Routine - Food | Warning Issued |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Rey Pizza, 2381 W Flagler Street, Miami, FL »