- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
|
07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture.under by the dish machine
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.front cooler
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.in the dry storage area
- Basic - Ceiling soiled with accumulated grease.kitchen
- 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 wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Floor area(s) covered with standing water.in the kitchen by the dish machine
- Basic - Floors not maintained smooth and durable.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Leaking pipe at plumbing fixture.under by the dish machine
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.front cooler
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.plant food under steam table
- Basic - Wall soiled with accumulated grease.kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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 new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.on 01/12/14 I observed cooked potatoes at 118°F on the cook line.
- High Priority - Roach activity present as evidenced by live roaches found.on 01/12/14 I observed a total of 6 live roaches. I observed 2 live roaches walking along the wall in the kitchen next to a reach in cooler , 3 live roaches inside an electric box under a prep table next to the reach in cooler and 1 live walking on the wall next to the kitchen push doors.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- 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 - No probe thermometer provided to measure temperature of food products.
- 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 - Spray bottle containing toxic substance not labeled.
|
2/12/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease. Hood
- Basic - Food stored on floor. Pot of soup **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish washing area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In three compartment sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
|
7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles missing.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
|
4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. See stop sale. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Vacuum breaker mising at hose bibb.
|
12/12/2012 | Complaint Full | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Faucet/handle missing at plumbing fixture. faucet doesn't reach all three compartments.
- Floors not maintained smooth and durable.
- Critical - Hand sink missing in food preparation room or area. small cofee section. there are no other handsink in the area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Lights missing the proper shield, sleeve coatings or covers. dry storage
- 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 bathroom facility in disrepair. employee bathroom toilet seat.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of reach in freezer.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed floor and wall junctures not coved. in disrepair.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets with slimy/mold-like build-up. walk in freezer
- Observed hole in wall. various places in kitchen and storage area.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw food next to ready to eat food
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. walk in freezer raw beef on ready to eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in freezer. soiled with accumulation of food residue.
- Observed personal care item stored with food.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise. broken ice machine.
- Observed wall soiled with accumulated grease. kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ham pastalitos. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
|
9/12/2012 | Complaint Full | Warning Issued |
Restaurant representatives - add corrected or new information about Mario's Family Restaurant, 1090 N Homestead Blvd, Homestead, FL »