- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is off. For reporting purposes only. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. information on file.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. not sanitizing after cleaning.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta in kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Utensils not sanitized properly after cleaning. 3 compartment sink
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Garli/oil mixture held at ambient air temperature greater than 41 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean equipment stored on floor.
- Critical. Handwash sink not accessible for employee use at all times. pot on top. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. employee cleaned towel in handsink.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Thermometer calibration.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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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4/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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