- Basic - Carbon dioxide/helium tanks not adequately secured.( front)
- Basic - Ceiling tile missing.( front)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.( front)
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 holding unit.( white freezer)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce.( raw chicken stored over limes) **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination.( containers of food stored on top of each Other in reach in cooler)
- High Priority - Raw animal food stored over cooked food.( raw chicken stored over cooked pork) **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.(thermometer calibration) **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.exterior of steam table
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. Moved to exposed vent **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Press board used for empanadas
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. To cover bread
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store cooked chicken
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw beef over unwashed vegetables
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under board.
- Basic - Working container of food not labeled in English.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Lasagna at 59 f
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed WC at hand sink.
- Intermediate - Meat grinder/saw soiled with old food debris.
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pots Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. AT WOMANS BATHROOM
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. by reach in freezer
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food. BRUSH WITH METAL BAD USED IN COFFEE STATION
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SPOONS BY COFFEE STATION Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. by cook line
- Observed nonfood-grade bags used for food storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over rte cheese at pasta side Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SPOONS AND FORKS
- Observed single-use containers (boxes and/or cans) reused for the dispensing of food.
- Critical - Observed soiled reach-in freezer gaskets.
- Critical - Observed toxic item stored in food preparation area. windex Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, fish
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR, FLOUR
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2012 | Routine - Food | Call Back - Complied |
- 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 - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/17/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Critical - Handwash sink not accessible for employee use at all times. ELECTRICAL WIRES PLACED OVER SINK
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. IN BATHROOM
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK LEG AT 53 F
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER VEGETABLES INSIDE REACHIN COOLER
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Single-service containers not constructed with the required characteristics. SINGLE SERVICE CUP USED TO DISPENCE FLOUR WITHOUT HANDLE
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). PORK AT 53 F COOKED ON 11/13/2011
- Wet mop not hung to dry.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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6/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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