- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unused equipment/supplies present.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Lack of toilet tissue at each toilet. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
- Intermediate - No soap provided at handwash sink. Front counter
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese pastry 119° f
- 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. **Corrected On-Site**
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Insecticide/rodenticide use not in compliance with regulations.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Roach activity present as evidenced by 5 live roaches found inside storage shelves.
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Need to get chlorine test kit. Has quaternary on site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed uncovered food in holding unit/dry storage area. Pineapple can and pasta not covered in reach in cooler. **Corrected On-Site**
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ICE SCOOP
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed food stored in ice used for drinks.
- Observed ice scoop with handle in contact with ice.
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/19/2011.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11/19/2011.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No three-compartment sink provided.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/19/2011 | Routine - Food | Warning Issued |
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