Mi Ranchito Alegre Corp, 10 Hickpoochee Ave #6, Labelle, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
1/7/2010 | Routine - Food | Warning Issued |
- Critical. Unable to verifiy that food/ice is received from an approved source.
- Critical. Unable to determine if consumer advisory for raw/undercooked animal food is required and provided.
- Critical. Unable to verifiy that Working containers of food removed from original container are properly labled and date marked
- Critical. Unable to verifiy that potentially hazardous food cold held at 41 degrees Fahrenheit or below.
- Critical. Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
- Critical. Unable to verifiy that Food not cooked to required temperatures
- Critical. Unable to verifiy holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
- Critical. Unable to verifiy that food is adequately protected during storage preparation and service
- Critical. Unable to verifiy sanitizer is at proper minimum strength.
- Critical. Unable to verifiy that food-contact surfaces are clean
- Critical. Unable to verifiy that water supply meets the requirements of a public water supply.
- Critical. License expired within 30 days after expiration date. Establishment failed to renew license. Establishment is not operating and has not been operating for several months. license must be renewed and establishment must be made available for inspection before reopening
- Critical. Unable to verifiy that manager has proof of Food Manager Certification.
- Critical. Unable to verifiy that 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
|
12/7/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 01A-11-1 Unable to verifiy that food is obtained from an approved source
- Critical. Violation: 02-26-1 Unable to verifiy that Working containers of food removed from original container are identified by common name and are appropriately date marked.
- Critical. Violation: 03A-07-1 Unable to verifiy that potentially hazardous food cold held at 41 degrees Fahrenheit or below.
- Critical. Violation: 03B-03-1 Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
- Critical. Violation: 03C-08-1 Unable to verifiy that food is cooked and reheated to proper temperatures.
- Critical. Violation: 03D-01-1 Unable to verifiy that food is being cooled by nonapproved method.
- Critical. Violation: 04-01-1 Unable to verifiy that holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 08A-28-1 Unable to verifiy that food is adequately protected during storage preparation and service.
- Critical. Violation: 20A-10-1 Unable to verifiy that sanitizer is at proper minimum strength.
- Critical. Violation: 22-28-1 Unable to verifiy food and nonfood-contact surfaces are adequately cleaned and properly designed
- Critical. Violation: 50-09-1 Unable to verifiy that establishment is operating in accordance with the Division of Hotels and Restaurants licensing requirements
- Critical. Violation: 53A-01-2 Unable to verifiy that Manager has proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 Unable to verifiy that proof of required employee training has been 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
|
8/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Unable to verifiy that food is obtained from an approved source
- Critical. Unable to verifiy that Working containers of food removed from original container are identified by common name and are appropriately date marked.
- Critical. Unable to verifiy that potentially hazardous food cold held at 41 degrees Fahrenheit or below.
- Critical. Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
- Critical. Unable to verifiy that food is cooked and reheated to proper temperatures.
- Critical. Unable to verifiy that food is being cooled by nonapproved method.
- Critical. Unable to verifiy that holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Unable to verifiy that food is adequately protected during storage preparation and service.
- Critical. Unable to verifiy that sanitizer is at proper minimum strength.
- Critical. Unable to verifiy food and nonfood-contact surfaces are adequately cleaned and properly designed
- Critical. Unable to verifiy that establishment is operating in accordance with the Division of Hotels and Restaurants licensing requirements
- Critical. Unable to verifiy that Manager has proof of Food Manager Certification.
- Critical. Unable to verifiy that proof of required employee training has been 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
|
8/4/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/11/2009 | Routine - Food | Warning Issued |
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