- Basic - Cleaned and sanitized equipment or utensils not properly stored. Knifes
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.shell eggs on top of ready to eat food. **Corrected On-Site**
- 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.
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.door on the ice machine broken
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.scoop in uncooked rice no handle **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.the one in the back next to prep table
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.plastic spoons in the front **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Front hand sink
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.vacuum breaker in disrepair
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Leaking pipe at plumbing fixture. Mop sink
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee's bathroom.
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Reheated the PDF/TCS food to 165? to hot hold. **Corrected On-Site**
- 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 - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FEW EMPLOYEES MISSING TRAINING
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs next to ready to eat food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.icescoop next to handsink
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.juice in front cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.oranges under 3 compartment sink
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.dough dividers
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage.market bags
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed utensils stored in crevices between equipment.knife
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.pots upright / left of 3 comp sink
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.mens bathroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored in a prohibited area.boxes on floor by bathroom
- Critical - Observed food stored on floor.bag of beans
- Critical - Observed food stored on floor.oranges. by 3 comp sink
- Observed ice scoop with handle in contact with ice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.raw wood shelfs need to be nonaborbant
- Critical. No handwashing sign provided at a handsink used by food employees.bathrooms
- Critical. No handwashing sign provided at a handsink used by food employees.front
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
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1/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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