- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee washed hands with cold water. At the kitchen hand washing sink. Hot water was shut off. No hot water provided at hand washing sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. As per employee, uses chlorine to sanitize utensils. At the time of inspection, employee provided quaternary test strips.
|
11/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener holder
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation**
- Basic - Ceiling tiles soiled with accumulated grease.
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Underneath three compartment drink.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area. Purse
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- Basic - Floor not cleaned when the least amount of food is exposed.
- Basic - Food stored on floor. Case of plantains
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw fish **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Uncovered food stored near sink exposed to splash. Tomatoes next to handwashing sink.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee washed hands with cold water.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed Soup 115 f, beef 95 f, beans with rice 118 -123 f, beans with rice 108-113 f, cooked about 1 hour ago by the cook line breaded chicken 118 f-120 f, cheese 120 f at steamed table about 1 hour ago.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter handwashing sink blocked by a table.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
|
09/09/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated grease.
- Basic - Equipment in poor repair. Reach in cooler door handle broken. Food containers broken and chipped.
- Basic - Food stored in a location that is exposed to splash/dust. Food being prepared at three compartment sink with adjacent hand wash sink with no separation to protect food in case someone washes their hands.
- Basic - Hood soiled with accumulated grease.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with cold water.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Shelves.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - No hot running water at three-compartment 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.
|
2/26/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Clean equipment stored on floor. Clean pots on floor as well as a metal spatula.
- Basic - Dead roaches on premises. Dead roach found in ligh shield.
- Basic - Equipment in poor repair. Reach in cooler door handle broken. Food containers broken and chipped.
- Basic - Food stored in a location that is exposed to splash/dust. Food being prepared at three compartment sink with adjacent hand wash sink with no separation to protect food in case someone washes their hands.
- Basic - Food stored on floor.
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid.
- Basic - Garbage storage area insufficient in capacity. In kitchen area, trash is accumulating in food prep area. Not properly disposed.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Uncovered food stored near sink exposed to splash. Raw chicken prepared in 3 compartment sink without a one compartment buffer. Dirty utensils were being stored in adjacent compartment.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee washed hands with cold water.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Blender soiled.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Chimichurri found at 85° used with natural garlic.
- High Priority - Medicine stored in refrigerator/cooler with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork at 47°, fish at 45°, beef at 95°, cole slaw 58°. Raw chicken at 63° in prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pork at 95°, cooked beef 88°,
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chest freezer and reach in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Shelves.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment 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.
|
2/25/2014 | Complaint Full | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean utensils stored between equipment and wall. Tongs **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface. Gasket covered with duct tape at chest freezer
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair. Chest freezer door heavily rusted.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 cs
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves. Heavily rusted
- Basic - Food stored on floor.portioned sauces
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At steam table
- Basic - Metal Spatula stored on floor between uses. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store peeled plantains
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. To store juices
- Basic - Wall soiled with accumulated grease. Behind cook line
- 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 - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice at 52 f, rice and beans 53 f
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice with beans 112 f
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas with cheese 70 f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice at 52 f, rice and beans 53 f
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Pots
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
|
11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/26/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Floor area(s) covered with standing water.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use.
- 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 not properly separated from ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device 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.
|
4/16/2013 | Complaint Full | Warning Issued |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
|
1/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease.hoods dripping grease
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor.individual to sauces by ice machine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food.glass standup cooler /kitchen
- Observed single-service items stored on floor.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.lite covers
- Observed wall soiled with accumulated grease.kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
10/2/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - Hotel and Restaurant license not properly displayed.
- Observed ceiling soiled with accumulated dust.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.can opener holder
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed nonfood-grade containers used for food storage.grocery bags
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated food debris.above 3 comp sink
- Critical - Working containers of food removed from original container not identified by common name.
|
3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - License expired within 30 days after expiration date.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed attached equipment soiled with accumulated grease.grease dripping from hoods
- Observed ceiling soiled with accumulated dust.by hoods
- Observed ceiling soiled with accumulated food debris.light covers
- Critical - Observed food stored on floor.front/bannas
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.standup reachin glass and rail
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed packaged food not labeled as specified by law.front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.vegies next to handsink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed interior of microwave soiled.
- Critical - Observed packaged food not labeled as specified by law.front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese empanadas in front counter
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- 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.milk or juice containers
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated food debris.someareas
- 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.
|
6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed attached equipment soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Observed residue build-up on nonfood-contact surface.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Violation: 22-16-1 Observed soiled reach-in cooler shelves.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
|
12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated grease.
- Observed ceiling soiled with accumulated food debris.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. License expired within 30 days after expiration date.
- Critical. Manager lacking proof of Food Manager Certification.
|
10/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food. Repeat Violation.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Light not functioning.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
5/13/2010 | Routine - Food | Administrative complaint recommended |
- 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed dead roaches on premises. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Observed attached equipment soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Fritanga Monimbo, 13710 Sw 56 St, Miami, FL »