- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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 - Handwash sink does not have enough water pressure to properly wash hands.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
|
5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered. Cooked burgers **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. Raw chicken over unwashed tomatoes **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee washed hands with cold water.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products. To measure cold temperature products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
11/20/2013 | Routine - Food | Warning Issued |
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
|
5/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Super Arepa, 14417 Sw 42 St, Miami, FL »