- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Garbage can soiled.
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 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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09/30/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.reach in cooler in sea food area
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Sea food over cooked pork
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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 - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **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. **Repeat Violation**
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 66°f in walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. By office at 3 compartment sink
- 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.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. All units
- Basic - Employee with no hair restraint while engaging in food preparation. Some employees
- Basic - Gaskets with slimy/mold-like build-up. Reach in coolers in units 1,2,3,and4
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.manager bathroom
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. All units
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Unit #4
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. All units
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.chicken and beef over rice
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over lobster#2
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. #2
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Cutting board(s) stained/soiled. All units
- Intermediate - Encrusted material on can opener blade. Unit#4
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. All units
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Unit # 2,4
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Unit # 1,2,3,4,5
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. In manager bathroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.manager bathroom
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Manager bathroom
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1/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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