- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Container with potatoes
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 70 F
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 50 F, chicken 52 F, lettuce 50 F reach in cooler Potato salad 47 F, lettuce 45 F, corn 45 F in serving line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 127 F, fish 70 F
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hole in wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 46 F, potato salad 45 F,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. vegetables 127 F, spinach empanada 127 F
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. It is on a frame but not on menu
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11/15/2013 | 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 - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in chest freezer.Bread.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use at all times.Mops and bucket in front.
- Intermediate - No soap provided at handwash sink.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/15/2012 | Complaint Full | Call Back - Complied |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.EMPANADAS AT DISPLAY CASE
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/24/2012 | Complaint Full | Warning Issued |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.KITCHEN AREAS
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED CLEANED AND SANITIZED EQUIPMENT, UTENSILS, LINENS OR SINGLE-SERVICE NOT PROPERLY STORED.
- OBSERVED CUTTING BOARD GROOVED/PITTED AND NO LONGER CLEANABLE.
- Critical - OBSERVED EMPLOYEE DRINKING FROM AN OPEN BEVERAGE CONTAINER IN A FOOD PREPARATION OR OTHER RESTRICTED AREA.
- Critical - OBSERVED HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS.
- Critical - OBSERVED HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT (POTATO SALAD AT 60 DEGRESS FAHRENHEIT).
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 DEGREES FAHRENHEIT OR ABOVE.
- Critical - OBSERVED RAW ANIMAL FOOD STORED OVER COOKED FOOD.
- Critical - OBSERVED SPRAY HOSE AT DISH SINK LOWER THAN FLOOD RIM OF SINK.
- Critical - OBSERVED TORN PACKAGE/BAGS OF FOOD EXPOSING THE CONTENTS TO CONTAMINATION.
- Critical - OBSERVED TOXIC ITEM STORED BY FOOD.
- Critical - OBSERVED UNLABELED SPRAY BOTTLE.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2011 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees. Front area
- 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
- Observed employee with no hair restraint.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site.
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4/21/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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
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11/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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