- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on equipment door handle between uses. Fryer.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish wash room sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Too strong, in one wiping cloth container, exceeded color chart. Also, no sanitizer at all in another wiping cloth container. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 48°F. Beef 48°F fish 47°F
- High Priority - Raw animal food stored over ready-to-eat food. Beef over cooked plant food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Front counter. **Corrected On-Site**
|
07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Dishware room
- 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. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees at the sandwich prep table stated they are using bathroom hand wash sinks located next to the sandwich prep table to wash hands prior to food prep, without a second hand wash after exiting the restrooms and entering the sandwich prep area.
- Intermediate - No handwash sink for employees. No handwash sink at sandwich table located in the dining area. Operator stated that the sandwich prep work station is limited to a few select employees who will wash hands at the front count hand wash sink about 28 feet away from the prep table with no obstacles in between.
- Intermediate - No soap provided at handwash sink. Front counter and dishware room
|
1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile missing. Kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoons.
- Basic - Wall soiled with accumulated food debris. Above cutting board.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans, fish, pork . Reach in 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. Beans 46°F. Beans 48°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot box: beef, beef.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw eggs next to cooked ham **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Cleaner and sanitizer **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Big 5.
- 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. Big 5
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - No handwash sink for employees. Dish wash room **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Walk-in cooler shelves soiled with food debris.
|
8/13/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling in disrepair.
- Basic - Ceiling tile missing.
- Basic - Grease accumulated under cooking equipment.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris.
- 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 - Accumulation of food debris/grease on food-contact surface.
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
1/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about I Am Latin American, 2022 Nw 21st Ave, Miami, FL »