- Basic - Large amount of unused equipment/supplies present.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Unnecessary items on the premise.
- Basic - Wall in disrepair. By water heater
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11/14/2014 | Routine - Food | Administrative Complaint Time Extension |
- Basic - Dead roaches on premises. 18 plus dead roaches by reach in cooler and 3 compartment sink
- Basic - Large amount of unused equipment/supplies present.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Unnecessary items on the premise.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall in disrepair. By water heater
- Basic - Water draining onto floor surface.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found.5 lives roaches under prep table by 3 compartment sink, 8 inside the can opener, 9 walking around the kitchen
- Intermediate - Encrusted material on can opener blade.
- 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**
- Intermediate - Slicer blade soiled with old food debris.
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11/13/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Milk received at greater than 45 degrees Fahrenheit. 45 half pint @ 70°f
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Screening is not 16-mesh to the inch.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water leaking from faucet/faucet handle.
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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5/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Food being prepared outside.
- Basic - Food stored outside.
- 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.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Seating out side in the back of the restaurant
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- 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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - 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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3/14/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. Steam table
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roach in kitchen area
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- 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.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
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