Fritanga Castillo, 1255 W 46 St #21, Hialeah, FL - Restaurant inspection findings and violations

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Business Info

Name: FRITANGA CASTILLO
Type: Permanent Food Service
Address: 1255 W 46 St #21, Hialeah, FL 33012
License #: 2333112
Total inspections: 3
Last inspection: 10/16/2014
Add photo of this business Description:

Ratings Summary

Based on 2 votes

Overall Rating:
*****
5.0
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*
1.0
Ambience:
*****
5.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about Fritanga Castillo, 1255 W 46 St #21, Hialeah, FL »


Inspection findings

Inspection Date

Type

Disposition
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Food stored in a location that is exposed to splash/dust. Food stored next to handsink without proper protection.
  • Basic - Ice buildup in walk-in freezer.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
  • High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai not labeled frozen on invoice.
  • High Priority - Plumbing improperly installed. Coffee machine draining in to three comp sink.
  • High Priority - Vacuum breaker missing at hose bibb. Mop sink.
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
 10/16/2014Routine - FoodCall Back - Extension given, pending
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk in cooler.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Inside walk in cooler.
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • 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 - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Floor not cleaned when the least amount of food is exposed. Inside walk in freezer.
  • Basic - Food stored in a location that is exposed to splash/dust. Food stored next to handsink without proper protection.
  • Basic - Food stored on floor.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Ice buildup in walk-in freezer.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Ripped/worn tin foil used as food-contact shelf cover.
  • Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
  • Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
  • 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 - License expired more than 30 days, but not more than 60 days, after expiration date.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai not labeled frozen on invoice.
  • High Priority - Plumbing improperly installed. Coffee machine draining in to three comp sink.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pick de gallo 64°, coleslaw 64°, cheese 55° stored on display cooler.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked rice at 49° and cooked Naca tamales 48° inside walk in cooler.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice at 90°, soup 93°, beef 100 °, eggs 99° out of temperature control.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked rice from 10/14/14 found at 49°, Naca tamales from 10/14/14 at 48°.
  • High Priority - Vacuum breaker missing at hose bibb. Mop sink.
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom.
  • Intermediate - No proof of required state approved employee training provided for any employees. 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.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Walk-in cooler not 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.
 10/15/2014Routine - FoodWarning Issued
  • Basic - Accumulation of debris in three-compartment sink.
  • Basic - Bowl or other container with no handle used to dispense food.
  • 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.
 08/28/2014Routine - FoodInspection Completed - No Further Action

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2 User Reviews:

Luis

Added on Jun 12, 2015 1:12 PM
Food:
*****
Service:
*****
Price:
*
Ambience:
*****
Cleanliness:
*****
Finally found great food for even better prices :)
Would you recommend FRITANGA CASTILLO to others? Yes
+ That's helpful!  |  Report problem with this reviewReport review

:)

Added on May 22, 2015 8:20 PM
Food:
*****
Service:
*****
Price:
*
Ambience:
*****
Cleanliness:
*****
Would you recommend FRITANGA CASTILLO to others? Yes
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