- Basic - Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand wash sink right beside three compartment sink.
- Basic - Hole in ceiling.
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink in bathroom behind building.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Yellow rice from yesterday found at 60° in fridge.on 7/17/14 cooked yellow rice was found in reach in cooler at 59°, raw chicken was found at 55°
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter.
|
07/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
6/20/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand wash sink right beside three compartment sink.
- Basic - Food stored in holding unit not covered.
- Basic - Hole in ceiling.
- Basic - Large amount of unused equipment/supplies present. A few chest freezers on premeditated the owner says they don't use.
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink in bathroom behind building.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. I couldn't get a read with the test papers so amount too low.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Yellow rice from yesterday found at 60° in fridge.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice in kitchen found at 81°.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and front counter hand wash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. In kitchen and front counter hand wash sink.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
|
4/16/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - Unnecessary items on the premise.
- High Priority - Employee washed hands with no soap.
- High Priority - Raw animal foods not properly separated from each other in holding unit. RI freezer
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Rice
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- 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.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
|
1/31/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom toilet not clean.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
- Basic - Ice buildup in reach-in freezer. Back
- Basic - In-use tongs stored between 3CS and wall. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1 unit
- Basic - Plumbing system in disrepair. Hot water faucet not working properly at hand sink and 3 CS in kitchen
- Basic - Unnecessary items on the premise.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. Preparing/cutting lettuce.
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Rice
- High Priority - Raw animal foods not properly separated from each other in holding unit. RI freezer
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Rice
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- 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.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice
|
8/23/2013 | Routine - Food | Warning Issued |
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ready to eat foods
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
2/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about La Tropical Coffee Shop, 1862 West Flagler Street, Miami, FL »