- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Moved to freezer to reduce temperature
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauces
- Observed utensils stored in crevices between equipment.
- Plumbing improperly installed.missing waterheater
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site**
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. Operator has taken exam and is awaiting certificate to be mailed.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No stem thermometer provided to measure temperature of cold food product.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
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12/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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