- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
|
11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **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.
|
9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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. Front area refrigerator currently empty and being fixed
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In bathroom sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
|
7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
|
9/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chayitos Nicaraguan Minimarket And Fritanga, 6153 Sw 8 St, Miami, FL »