- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plumbing system in disrepair. LEAKING WATER PIPE, DRIP IN WALKIN COOLER
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall in disrepair.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No cleaning agent provided in wash compartment of sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
|
10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bathroom facility not clean.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Gaskets/seals on holding unit in poor repair. All kitchen coolers
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All coolers
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. All sinks
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Wall soiled with accumulated dust. Kitchen
- Basic - Wall soiled with accumulated food debris. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove area.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No handwash sink for employees. Stem table area outside.
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Kitchen sink
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sazon Latino Cafeteria Restaurante, 1101 Sw 8 St, Miami, FL »