- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless above three compartment sink
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear door
|
09/30/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless above three compartment sink
- Basic - Equipment in poor repair. Reach in cooler in salad prep area turkey 42° ham 48° sausage 48° **Warning**
- Basic - Food stored in a prohibited area. Container of pork rinds stored over trash container **Corrected On-Site**
- Basic - Insect control device installed over food preparation area. Near two compartment sink near back door
- Basic - Interior of ice bin with rust that has pitted the surface. Both machines
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear door
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.salmon **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding, lettuce.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on prep table in wait staff area
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. chlorine sanitizer now at 50 ppm **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler in salad prep area turkey 42° ham 48° sausage 48° **Warning**
- High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket on floor at cook line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both machines
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Both machines
- Intermediate - Accumulation of food debris/grease on food-contact surface. Panini maker
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. On cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both back handwash stations out of paper towels
- Intermediate - Soil residue in food storage containers. Onion container. **Repeat Violation**
|
09/29/2014 | Complaint Full | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at three compartment sink in dish machine area
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated under cooking equipment. Stove and deep fryer
- Basic - Light shield missing in kitchen at walk in cooler 5.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Bread on cook line **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
- High Priority - Vacuum breaker missing at hose bibb. At prep sink and mop sink.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Cook line racks rusty
|
07/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on food container used to store pork in walk in cooler near mgrs office
- Basic - Clean knives/utensils stored in crevices between equipment. Next to microwave at steam table
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises. 7 dead roaches found in light fixture in storage area near men's room **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In kitchen Jovanni **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Jovanni. In kitchen **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Hat and eye glasses on food prep area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at three compartment sink in dish machine area
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food placed in soiled container/equipment. Onions in dirty storage container
- Basic - Food stored in holding unit not covered. Walk in cooler near mgrs office pork uncovered
- Basic - Grease accumulated under cooking equipment. Stove and deep fryer
- Basic - In-use tongs stored on oven door handle.
- Basic - Light shield missing in kitchen at walk in cooler 5.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Bread on cook line **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
- Basic - Shelf under preparation table soiled with food debris. Kitchen prep area
- Basic - Soil residue build-up on can opener
- Basic - Soiled dry wiping cloth in use. Cook line
- Basic - Wall soiled with accumulated grease. In kitchen next to deep fryers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.cookline
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Turkey and ham at reach in cooler on cook line both at 51°. Corrective action taken
- High Priority - Employee failed to wash hands before putting on gloves to work with food. The line cook
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.line cook
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen Jovanni **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Live flies in kitchen. In back prep area 24 hour call back **Warning**
- High Priority - Live, small flying insects in food preparation area. 24 hour call back. **Warning**
- High Priority - Pancake/waffle batter not cooled to 41 degrees Fahrenheit within 4 hours of being reconstituted from a dry mix. Temp 78°. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45°, butter 45°, sauce 45° in walk in cooler 1. Corrective action taken.
- High Priority - Pots or other cooking equipment not being sanitized. Spoons
- High Priority - Produce with mold-like growth. See stop sale. Lemons in walk in cooler. Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. On cooks line not in proper order **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler parallel to office. Comminuted burgers over raw beef and poultry
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Beef over seafood **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Excessive amount of flies in and around ice contaminating the ice in bar
- High Priority - Vacuum breaker missing at hose bibb. At prep sink and mop sink.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Cook line racks rusty
- 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. Walk in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. See stop sale. Batter 78°
- Intermediate - Handwash sink used for purposes other than handwashing. Employees washed utensils in hand wash sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken in walk in cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken found in kitchen at 114° Corrective action taken
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At cooks line **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler 5. The pork and beef
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler 1. 24 hour callback **Warning**
|
07/29/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface, on top of fryers and behind cooking equipment.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area, by cookline.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs, eggs.
- Basic - Equipment and utensils not properly air-dried - wet nesting, pans in dish washing area.
- Basic - Food stored in holding unit not covered, container with cut onions, fresh garlic and other juices combined next to Victory Reachin cooler
- Basic - No handwashing sign provided at a hand sink used by food employees, next to Victory Reachin freezer.
- Basic - Nonfood-grade garbage bags used in direct contact to store food with bread by cook line and bread station.
- Basic - Single-service articles not stored inverted or protected from contamination, tin foil containers.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength-0ppm by bar.
- Basic - Wiping cloth sanitizing solution stored on the floor, under prep sink in front of Victory Reachin Cooler, by bar area and cafeteria.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized, 0ppm at the bar.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands, cook.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, cooks.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food, cook.
- High Priority - Live flies in kitchen by steam table.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Produce with mold-like growth, lemons and turnip in walkin cooler. Operator discard. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found, one on floor under prep sink next to cook line. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook.
- High Priority - Vacuum breaker missing at hose bibb in dishwashing area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, >100ppm when tested.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Non-pitting surface rust on food-contact equipment, interior of ice machine.
|
4/4/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham, cut tomato, beef, poultry, croquettes at 50°F on a cookline flip top reach in cooler, iced down to 41°F **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter and Half and half at 75-78°F on a waitress station, iced down to 41°F. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs, turkey, cream cheese at 54°F in double containers at a fliptop reach in cooler. Iced down to 41°F. **Corrected On-Site**
- 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. Garlic and oil cooling overnight in a tightly closed container found at 56°F. Discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Milk on a steam table at 117°F, rehetated to 135°F **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Cookline, moved to a cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching trash can then engaged in food prep. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area
|
10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Vacuum breaker missing at hose bibb. Outdoors **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
|
5/29/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Salt, pepper. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Placed under cold running water **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Seafood, pork, chicken in a VICTORY reach in cooler. Ham, poultry, peppers in a cookline flip top/drawer reach in cooler. Cold cuts on the Beberage air reach in cooler. Cold cuts, tuna salad, sandwiches on the sandwich station reach in cooler. Moved to a cooler or implemented time control. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- 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. Cut onions at the cookline, mint at the bar. gloves on. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Peppers, green beans, chimichurri at 52°F in an ice bath. Iced down **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on the steam table at 111°F, reheated to 165°F **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outdoors **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. VICTORY reach in cooler. Cookline fliptop/ drawer reach in cooler, beverage air reach in cooler, sandwich station reach in cooler, flip top reach in cooler next to sandwich station cookline. **Warning**
|
5/28/2013 | Complaint Full | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice in a walk in cooler. discarded. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. pickup window. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. deep tightly closed containers. Corrected On Site. discarded.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons, coffee station. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice pudding, flan, milk in the glass door reach in cooler. according to PIC the door was left open during re-stocking. ambient temperature of the unit at the end of the inspection was found to be 41 degrees fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquetes, beef patties, cheese sticks at the pickup window display case. Corrected On Site. implemented time control procedure.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. sandwich station. after touching soiled equipment. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
10/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. VICTORY reach in cooler, operator turned the unit colder.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline flip top reach in cooler
- Critical - Covered waste receptacle not provided in women's bathroom. employee's restroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 3 compartment sink, quaternary test paper needed.
- Critical - Nonexempt fish has not undergone proper parasite destruction. pangasious served raw in ceviche.
- 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. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffee station. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. green beans, onions, peppers, broth in the cookline flip top reach in cooler. Corrected On Site. using time in lieu of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham in a VICTORY reach in cooler, next to sandwich station. Corrected On Site. moved to another unit. 41 degrees fahrenheit at the end of the inspection
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over ssauces in a walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. bar. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. garlic butter. Corrected On Site.
|
10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only. Observed a boiler with a no longer legible plate or boiler certificate.
|
8/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee's restroom. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar. Repeat Violation.
- Critical - No current boiler certification provided/available. For reporting purposes only. Observed a boiler with a no longer legible plate or boiler certificate.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread. Corrected On Site. tongs.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed dead roaches on premises. roaches in prep area, 1 roach in warewashing area. Corrected On Site. cleaned.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. tomato sauce in a deep closed container, over night on the walk in cooler found at 56 degrees fahrenheit.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food. raw meat over cooked vegetables in a reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over sauces in a reach in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Plumbing system in disrepair. handsink faucet, waitress area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the steam table. Corrected On Site. reheated to 165 degrees fahrenheit
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on a altoshaam unit, Corrected On Site. reheated to 165 degrees fahrenheit
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, pork in a walk in cooler .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. changing from raw to ready to eat foods with out changing gloves.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
|
5/21/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Employee.
- Light not functioning.Wi frezer.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Knives, bar.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor.Wi cooler, sauce, Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler, cooks line.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Row meat over cooked pasta. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Wi cooler, yuca. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.row pork over cooked yuca. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed toxic item stored by food.Dishwasher area.
- Waste line missing at soda gun holster.Bar.
|
9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Salad section. Instructed operator to tranfer food to other reach coolers available on site that maintain 41 F under.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator discarded product.
- Critical - Hand wash sink lacking proper hand drying provisions and soap, bar must have a designated handwash sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.WI cooler. Corrected On Site.Instructed operator to tranfer PHF to other available WI coolers which maintain 41 F under.
- Critical - Observed raw animal food stored over cooked food.Reach in cooler, Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
|
2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Stop sale 31 cuban and midnight sandwiches due to improper temperatures over 4 hours. Cafereria. Small reach in's temperatures not working properly.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Instructed operator to use other units available that maintain 41 F under while the reach in unit in the cafereria line is fixed. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Small reach in, cafereria line.
- Critical. Observed raw animal food stored over cooked food.Reach in, cook's line. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Critical. Observed /inaccurate/damaged gauges on dishmachine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Observed build-up of food debris, dust kitchen fans.
- Critical. Employees Bathroom not enclosed with tight-fitting, self-closing doors.
- Light not functioning.Hood's system.
- Critical. Observed toxic item stored by utensils.Equipment room.
|
8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food, reach in and wi cooler. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed gaskets/seals on cold holding unit in poor repair, reach ins, prep area.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture, hot water- mop sink area, dishwasher sink's, dishwasher machine.
- Critical. No handwashing sign provided at one handsink used by food employees.
- Light not functioning, hood's system.
|
3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sauces, cook's line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, reach in, cook's line.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, 2 door reach in, cook's line.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation, opened can food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed equipment in poor repair, plastic container's lids..
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in frezer gasket torn/in disrepair.
- Clean wiping cloth not properly stored.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Employees Bathroom not enclosed with tight-fitting, self-closing doors.
- Light not functioning.hood's system, reach in, service window.
- Critical. Observed unlabeled spray bottle.
|
10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/22/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about La Carreta Miramar, 14791 Miramar Pkwy, Miramar, FL »