- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
- Basic - Raw animal food stored above unwashed produce. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tamales 49° f made yesterday afternoon.
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. Fish thrown away. **Corrected On-Site**
- High Priority - Stop Sale issued due to food originating from an unapproved source. 4 fish. Fish thrown away. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tamales
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Exhaust/ventilation hood system not working while cooking foods producing grease laden vapors.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Food with mold-like growth. See stop sale. Ham was thrown away.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 51? f ham 50? f Soup ? f in walking cooler. **Admin Complaint** **Repeat Violation**
- 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. Walk in cooler.
- 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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1/10/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. pastry warmer
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8/30/2012 | Routine - Food | Call Back - Complied |
- 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 - Food thermometer not accurate within +/- 2 degrees Fahrenheit. pastry warmer
- Critical - Handwash sink not accessible for employee use at all times. items inside
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 60 degrees, ham 59 degrees, eggs 58 degrees
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed rodent activity as evidenced by 30 dry (old) rodent droppings found on top of dishwwasher.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- 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 improper cooling (see Stop Sale Notice).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/4/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 06/01/2012.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.Moved to another uniit. This violation must be corrected by : 06/01/2012.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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5/31/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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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2/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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