- Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Observed ice scoop with handle in contact with ice.
- Observed knife block in use to store knives.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.to store juice
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FOOD REMOVED, SERVICE CALLED
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site. UNIT TO BE REPAIRED
- Observed employee with no hair restraint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.CROQUETTES, LESS THAN 3 HOURS. TEMP INCREASED.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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6/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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