- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No hot running water at mop sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink not working in kitchen area
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. no TCS food present at time of inspection. **Repeat Violation**
|
11/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No hot running water at mop sink.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken/ fish **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink not working in kitchen area
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Repeat Violation**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. no TCS food present at time of inspection. **Repeat Violation**
|
10/09/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dead 1 roach in the women restroom .
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Hole in ceiling. Above the 3cs **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. In the front and restroom **Repeat Violation**
- Basic - No hot running water at mop sink.
- Basic - Reuse of single-use articles.
- Basic - Single-service articles stored on a soiled surface. In the front area
- Basic - Stored food not covered in reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef48°f, fish54°f, chicken52°f, ham Crockett 53°f, less than 4hrs. Operator move items to the reach in freezer.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken/ fish **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink not working in kitchen area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. front area **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris. **Repeat Violation**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. no TCS food present at time of inspection. **Repeat Violation**
|
10/07/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Holes in wall. Throughout kitchen
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter/bathroom
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- 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 - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
|
5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair.
- Basic - Clean equipment stored on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee boots with bagged rice
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Holes in wall. Throughout kitchen
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter/bathroom
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 51°, beef 52°, soup/stock 50° cheese 60°, cheese 51° for more than 4 hours Cheese 51°, ham 50°, turkey 50°, cheese 50° for less than 4 hours
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 119° for less than 4 hours
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- 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 - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
|
4/29/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 59° F, Sausage 57° F, Fish 64° F, Ham 53° F
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- 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 - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
|
2/21/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor.pots that where found on the floor needs to be washed again
- 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.
- 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.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Faucet/handle missing at plumbing fixture.hand wash sink in the back in disrepair
- Basic - Leaking pipe at plumbing fixture.three compartment sink in the front
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.over the ice machine
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.front reach in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.in the back prep area
- Basic - Stored food not covered in walk-in cooler.cooked beans
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.bleach clean and deodorizer is being use to sanitize utensils
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and pans that have not been sanitize after washing needs to be sanitized
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw poultry over beef and raw beef over cheese in the reach in cooler in the back
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb.on the side of the building where the mop sink is located
- 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.the one in the back
- Intermediate - No soap provided at handwash sink.at the hand sink in the front
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Condensation or other drainage not disposed of according to law.reach in coolers in front **Warning**
- Basic - Faucet/handle missing at plumbing fixture.women''s bathroom **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.the one in front next to the hand sink **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.in front next to three compartment sink **Warning**
- Basic - Urinal not flushing/functioning properly.in mens bathroom **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.mens bathroom used by employee **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.front **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink.in front next to three compartment sink **Warning**
|
5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor.pots and pans on the floor in the kitchen **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Condensation or other drainage not disposed of according to law.reach in coolers in front **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on top of reach in cooler unit **Warning**
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Faucet/handle missing at plumbing fixture.women's bathroom **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.the one in front next to the hand sink **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.in front next to three compartment sink **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.next to stove on cook line **Warning**
- Basic - Urinal not flushing/functioning properly.in mens bathroom **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.chicken is right behind beef and some of the chicken is hanging over into the beef pan **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling raw chicken cook did not remove and continue cooking other items **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. There compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.there is a microwave on top of the hand sink in the kitchen **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Cook is getting water from hand sink for cooking purposes **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.mens bathroom used by employee **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.front **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front next to three compartment sink **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink.in front next to three compartment sink **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/20/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.three compartment sink
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.by three compartment sink
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.by three compartment sink
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.cookline but they do have a three compartment sink on line
|
12/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.three compartment sink
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.reach in cooler on cookline
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.by three compartment sink
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.by three compartment sink
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.cookline but they do have a three compartment sink on line
|
9/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold water not provided/shut off at employee handwash sink.by three compartment sink
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand sink missing in food preparation room or area.cookline but they do have a three compartment sink on line
- Critical - Hot water not provided/shut off at employee hand wash sink.by three compartment sink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No mop sink or curbed cleaning facility provided.
- Critical - No person in charge of establishment. Corrected On Site.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dead roaches on premises.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.three compartment sink
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler on cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over lettuce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed reuse of single-service articles.in reach in cooler by soda
- Critical - Observed roach activity as evidenced by live roaches found one
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
7/10/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. OBSERVED LICENSE HAS EXPIRED.
- Floors not maintained smooth and durable. OBSERVED TILE BROKEN.
- Critical - Observed dead roaches on premises. OBSERVED ONE DEAD BIG ROACH BY THE WIC.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE CRACKING SHELL EGGS WITH BARE HAND AND THEN PROCEEDED TO SLICE TOMATOES.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED PLASTIC BOWL IN COOKED RICE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PANCAKE AT 51 DEGREES AND BEEF AT 53 DEGREES. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED EGGS STORED OVER LETTUCE IN WIC.
|
12/21/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. OBSERVED NO SANITIZER USED WHEN WASHING DISHES. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED BLENDER CUP IN HAND WASH SINK. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. NO HOT WATER IN MEN RESTROOM.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN IN MEN RESTROOM.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE CUTTING RAW BEEF THE PROCEEDED IN THE ICE MACHINE AND THEN SERVED RICE.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. OBSERVED EMPLOYEE WASHING HIS HANDS WITH WATER ONLY FOR COUPLE OF SECONDS.
- Critical - Observed food stored on floor. OBSERVED BAGS OF ONIONS ON THE FLOOR IN WIC. Corrected On Site.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. OBSERVED EMPLOYEE WASHING DISHES IN AN IMPROPER MANNER. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 57 DEGREES AND STEAK AT 62 DEGREES.
- Plumbing system in disrepair. OBSERVED URINE BOWL IN DISREPAIR IN MEN RESTROOM.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED BEANS AT 129 AND SOUP AT 119 DEGREES. HEAT WAS INCREASED. Corrected On Site.
|
9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONT COUNTER COOLER AND REACH IN COOLER ARE NOT WORKING PROPERLY.
- Critical - Handwash sink not accessible for employee use at all times. JUICE MAKER ON TOP OF HAND WASH SINK Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers. LIGHT PANEL IS MISSING.
- Critical - No conspicuously located thermometer in holding unit. THERMOMETER IN REACH IN COOLER IS BROKEN.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGNS IN RESTROOM.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM AT 47 DEGREES AND CHEESE AT 45 DEGREES.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. OBSERVED CHICKEN RECEIVED AT 52 DEGREES.
- Plumbing system in disrepair. URINE SINK IS BROKEN IN MEN RESTROOM.
|
6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. OBSERVEC BAG OF CHICKEN IN THREE COMPARTMENT SINK. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- HAND WASH SINK LOCATED BY THREE COMPARTMENT SINK IS BROKEN.
- Critical. No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS MISSING IN MEN'S RESTROOM.
|
1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED COOKED FOOD IN WIC WITHOUT DATE MARKING.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE 58 DEGREES. Corrected On Site.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Plumbing system in disrepair. OBSERVED TOILET IN MEN RESTROOM IN DISREPAIR.
- Critical. No handwashing sign provided at a handsink used by food employees. IN MEN RESTROOM
|
7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 55 degrees farenheit. Reach in cooler in front.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
|
4/28/2010 | Routine - Food | Call Back - Complied |
- 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. Steak found at 50 degrees in reach in cooler in front.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham found at 49 degrees F at the ric by the 3cs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry found at 55 degrees in reach in cooler in front.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 55 degrees farenheit. Reach in cooler in front.
- Critical. Observed improper separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. PLANTAIN UNDER THE THREE COMPARTMENT SINK IN THE FRONT.
- Critical. Observed food stored on floor. Tomatoes in walk in cooler.
- Critical. Raw animal food not properly separated from ready-to-eat food. Eggs stored with ham.
- Observed single-service articles improperly stored. Single service items stored with employees bags and foods.
- Faucet/handle missing at plumbing fixture. Handle for hot water is missing in men bathroom.
- Critical. Observed bathroom facility in disrepair. Urine receptacle is not working in men bathroom.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed container of medicine improperly stored.
- Critical. Observed toxic item improperly stored. Observed lubrican stored with food.
- 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. EMPLOYEE TRAINING CERTIFICATE EXPIRED AS OF 2-9-10.
|
2/10/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
|
8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about La Minuta, 14615 W Dixie Hwy, North Miami, FL »