- Basic - Ceiling tile missing. Ac ceiling cover missing
- Basic - Cloth used as a food-contact surface. In walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food not stored at least 6 inches off of the floor. Box of syrup
- Basic - Hole in wall. Back
- Basic - Stored food not covered in walk-in cooler. Ham
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Pizza spatula
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Blocked by a table
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Women's bathroom
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of cheese.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair.
- High Priority - License is expired and is more than 60 after expiration date.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food.
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2/7/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-22-1 Observed insect control device installed over food preparation area.
- Critical - Violation: 22-16-1 Observed soiled reach-in cooler shelves. WALK IN COOLER
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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10/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IN FRONT OF THE OVEN
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed gaskets with slimy/mold-like build-up. PREP TABLE
- Observed insect control device installed over food preparation area.
- Critical - Observed soiled reach-in cooler shelves. WALK IN COOLER
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10/15/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.PREP AREA
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.WALK IN COOLER
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Critical - Violation: 53B-08-1 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
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5/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.NO SOLUTION TO SANITIZE
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.PREP AREA FRONT BY OVEN
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Observed cutting board grooved/pitted and no longer cleanable.PREP AREA
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.WALK IN COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WALK IN COOLER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed uncovered food in WALK IN COOLER storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.CHIX
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/20/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED POULTRY IN WIC AT 45 DEGREES. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL PROVIDED AT HAND WASH SINK FFONT AREA. Corrected On Site. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED TABLE AND GARBAGE BLOCK ACCESS TO HAND WASH SINK.
- Critical - Handwashing cleanser lacking at handwashing lavatory. NO SOAP PROVIDED AT HAND WASH SINK IN FRONT AREA. Corrected On Site.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. OBSERVED LICDNSE HAS EXPIRED.
- No copy of latest inspection report.
- 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 This violation must be corrected by : 01-07-12.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED PLASTIC CONTAINERS IN HAND WASH SINK.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 45 DEGREES, TOMATOE SAUCE AT 47 DEGREES , AND CHEESE AT 46 DEGREES. Corrected On Site.
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11/7/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 37-14-1 Observed ceiling in disrepair.
- Violation: 39-04-1 Exhaust fan inoperable in bathroom.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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
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6/7/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Exhaust fan inoperable in bathroom.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed ceiling in disrepair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee touch bare body part then engage in food preparation, without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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6/3/2011 | Routine - Food | Warning Issued |
- Critical. No Certified Food Manager for establishment.
- 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
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11/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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