- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men's.
- Basic - Equipment in poor repair. Reach in cooler behind the front counter not maintaining 41°F or below. Advised operator to call for service on unit.
- Basic - In-use tongs stored on oven door handle.
- 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. Bottles.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot box pastry: beef.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- 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 - Employee washed hands in a sink other than an approved handwash sink. Used mop sink to wash hands. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men's room.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Ham next to eggs **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastry hot box
- High Priority - Raw animal food stored in same container as ready-to-eat food. Ham next to eggs and raw pork, Same container. Operator threw away five slices of ham. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over tomatoes **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Food prep table where slicer in mounted.
- 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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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 reach-in cooler soiled with accumulation of food residue.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed ceiling in disrepair.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
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7/17/2012 | 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.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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8/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IN THE KITCHEN
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Handwash sink not accessible for employee use at all times.KITCHEN Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.FRONT
- 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 interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FOOD IN THE REACH IN COOLER IN THE KITCHEN
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. KITCHEN Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name.
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8/15/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Handwash sink not accessible for employee use at all times.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
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