- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice bucket on floor between uses. **Warning** during Call Back Inspection ice buckets stored on the floor, under hand sink subject to splash.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested. **Warning** during Call Back Inspection tested dish machine showing 0 ppm . No sanitizing step being done.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** During Call Back inspection ran dishwasher machine twice showing 0 ppm when tested . Manager lacking knowledge on how to check dish machine .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning** During Call Back Inspection manager unable to show proof of Parasite Destruction for Smoked Salmon used in Montaditos sandwiches.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Warning** During Call Back Inspection observed no paper towel dispenser at front counter . Employee delivering foods without hand washing.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** During Call Back inspection Manager unable to show or provided an employee training card for any of the employees at the restaurant.
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3/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris in three-compartment sink. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Ice bucket on floor between uses. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At Walk in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spray bottles , towel. Front counter. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/7/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Baguette ble container.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing process.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Unit kept open for extended period.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher machine 0 ppm when tested.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Toxic substance/chemical stored by or with food. Chemical bottle inside reach in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
- Intermediate - No soap provided at handwash sink. Kitchen area.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. None on the menu.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Plumbing system in disrepair. Front faucet in disrepair.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
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