- Basic - Designated employee eating at cookline area located in a food preparation or other restricted area causing possible cross contamination. Removed from kitchen, **Corrected On-Site**
- Basic - Single-service articles improperly stored. Next to hot hold buffet, front counter; and lids for too cups next to soda machine, **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Soup hot held at less than 135 degrees Fahrenheit. Soup at 101, reheated to 199°, corrective action taken.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pasta in walkin. **Repeat Violation**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen. Moved to dining room, **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured, in 3 compartment sink area.
- High Priority - License is expired and is more than 60 after expiration date. Paid late, not paying $50 late fee, 137048003. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walkin at 46-47° rice, beans, eggs, sauces, chicken, stop sale, discarded. Do not use walkin until repaired maintaining 41° or under,
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over cooked in walkin.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 46-47° walkin cooler, 24 hour callback required.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, in cookline.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, beans, sauces in walkin.
- 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. 46-47°.
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3/24/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair, ALL COOLERS AND WALKINS, FREEZERS not turned on, must maintain 41° or under. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door next to walkins. **Corrected On-Site**
- Intermediate - No plan review submitted and approved - rotisserie and steam table added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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7/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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