Cafe Sabroso Restaurant, 1881 Nw 7 St, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Kitchen
- Basic - Soiled reach-in cooler gaskets. Kitchen
|
10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Kitchen
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - Soiled reach-in cooler gaskets. Kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Refried beans 130°F
- 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 - 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Refried beans and red beans
|
08/04/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front counter.
- Basic - No hot running water at mop sink.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs cooked beans. **Corrected On-Site**
- 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.
|
1/6/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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