- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Shelf under steam 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.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- 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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9/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Front counter shelves.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Roach activity present as evidenced by 6 live roaches found on shelves at preparation area.
- High Priority - Roach excrement and/or droppings present in gaskets of reach in cooler.
- High Priority - Rodent activity present as evidenced by 12 dried rodent droppings found on top of refrigerator in kitchen area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Preparation table and shelves.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
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9/20/2013 | Routine - Food | Warning Issued |
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cooking equipment
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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11/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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