- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- 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 - Ceiling soiled with accumulated grease.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hole in wall.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated grease.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.(onion bags)
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(reach in cooler)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plumbing system in disrepair.( disconnected pipe under h/ w sink)
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Self-closing device on bathroom door disconnected/broken.
- High Priority - Raw animal foods not properly separated from each other in holding unit.( chicken over beef)
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.(employee restroom)
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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3/6/2014 | Complaint Full | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.(rear)
- Basic - Food stored on floor.(walkin cooler)
- Basic - Hole in wall.Rear
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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