- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
|
10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 120 F
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 117 F steam table Empanada 120 F, Jamaican patty 132 F, empanada 115 F in warmer
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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 - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
|
08/18/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over raw empanada **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Not all employees have been trained
|
10/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cloth used as a food-contact surface. Paper towel under ham **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 99 F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over empanadas **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 6 eggs Operator discarded. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Paint by utensils stirage **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
8/9/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.RIC lettuce.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Toxic substance/chemical improperly stored.On the floor
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
|
3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
|
1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.
- Critical - Working containers of food removed from original container not identified by common name.
|
11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed toxic item stored by food. Corrected On Site.
|
8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash. container with onions inside hand sink.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee used 3-compartment sink.
- Observed employee with no hair restraint.
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
|
4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
|
10/21/2009 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 6/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Aar Cafeteria, 5300 Nw 36th Street Bldg 850 Rm1218, Miami, FL »