- Basic - Clean wiping cloth supply not properly stored.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. 3 comp sink area
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- 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 - Non-pitting surface rust on food-contact equipment. Beverage air cooler outside
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water (Cook) uncovered.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Stored food not covered in reach in freezer.
- Basic - Stored food not covered in walk-in cooler. Beef stew portions.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Front counter.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Reach in freezer.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 8 shell eggs (64°f). Outside temperature since 7:00 am. Corrective action : Cooked into an employee meal.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Ham block / pieces not date marked when first opened.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Font counter.
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
- Intermediate - No soap provided at handwash sink. Front counter. **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. Cooked meats at walk in cooler (beef stew portions . No date marked.
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.Produce (pumpkins) on floor.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cream cartons on walk in cooler floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. By steam tables.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork stewed 119f degrees. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 117f degrees. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at less than 135 degrees Fahrenheit. Water temperature 85f degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam table with foods under 135 f degrees. Black beans: 122 f degrees. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over cooked plant foods (chick peas/ garbanzos).
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- 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 paper towels or mechanical hand drying device provided at handwash sink.
- 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 foods with no date marking . Chick peas (garbanzos) no date marking.
|
7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Equipment in poor repair. Freezer door broken. Back storage area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Unnecessary items on the premise. Back outside.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen/dinning area.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Faucet/handle missing at plumbing fixture. Mop sink and 3 CSink.
- Basic - Food stored on floor. Oil
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - Plumbing system in disrepair. Mop sink
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front counter, croquettes and pastries **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WI cooler
|
3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/21/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SPINACH,BEEF AND CHICKEN EMPANADAS AT 77 DEGREES, COOKED POTATOES AT 70 DEGREES ,CHEESE AT 70 DEGREES ,GARLIC AND OIL AT 70 DEGREES STORED INSIDE WALK IN COOLER WITH 75 DEGREES AMBIENT TEMPERATURE .
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WI COOLER / RI COOLER POTENTIALLY HAZARDOUS FOODS STORED INSIDE
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. KITCHEN BY COOKING EQUIPMENT
|
8/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WI COOLER / RI COOLER
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sinks.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometers in holding units.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed floor area(s) covered with standing water. KITCHEN BY COOKING EQUIPMENT
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. PLATES INSIDE SINK
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in unclear standing water less than 135 degrees Fahrenheit.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WI COOLER. FOODS FROM YESTERDAY
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
8/21/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. WOMEN'S
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding units.
- Observed RI FREEZER'S DOOR NOT CLOSING PROPERLY (OUTSIDE)
- Observed dumpster overflowing garbage.
- Observed grease accumulated on kitchen floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. BEEF NEXT TO CHICKEN (WI COOLER)
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed unnecessary items stored in garbage enclosure.
- Observed wall soiled with accumulated grease. KITCHEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Rumba Cafe Restaurant, 2736 Sw 37 Ave, Miami, FL »