- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 42
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. most coolers
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. Pro
- 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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4/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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