- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In back room **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Front reach in cooler.
- 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. **Repeat Violation**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep sink near 3 compartment sink. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. One is use in the building and the other is stored near front counter area
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Women restroom.
- Basic - Equipment in poor repair. Reach in cooler in back. Not being used to store TCS Foods.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back room above the reach in cooler next to microwave.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Strength too low.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Vegetables.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's Restroom
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- 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.
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11/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Reach in cooler front counter. Reach in cooler. Next to front counter.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage next to reach in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Reach-in cooler gasket torn/in disrepair. Chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 135°F
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food with mold-like growth. See stop sale. Tomatoes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50°F, hot dogs 53°F chorizo 50°F. Ambient temperature was 55°F in reach in cooler. Corrective action taken all food thrown away.
- High Priority - Raw animal food not properly separated from ready-to-eat food. In chest freezer.
- High Priority - Roach activity present as evidenced by live roaches found.1 **Corrected On-Site**
- High Priority - Roach excrement and/or droppings present.
- 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 - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - No hot running water at three-compartment sink. **Corrected On-Site**
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9/20/2013 | Routine - Food | Warning Issued |
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men and women
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade bags used for food storage. cooked rice Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, poultry Corrected On Site.
- Critical - Observed roach activity as evidenced by 2 live roaches found in the kitchen Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork Corrected On Site.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade bags used for food storage.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling tile missing.
- Critical - Observed raw animal food stored over cooked food. eggs Corrected On Site.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in light shield next to hood system
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen area Corrected On Site.
- Critical - Observed damaged/inaccurate thermometer. calibration needed register 50 degrees in ice water
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. 2 spatulas in kitchen Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken in freezer Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans Corrected On Site.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
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8/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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