- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restrooms **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor tiles cracked, broken or in disrepair.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. Cooked shredded chicken 66 f, raw chicken 59 f, raw beef 59 f, fried cheese 55 f, cooked shredded chicken 48 f. 2 reach in coolers by cook line at front counter area. Operator added bagged ice to cool down products. **Repeat Violation** At the time of callback inspection, two reach in units were not in operation. As per operator, units were going to be replaced.
|
10/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. **Repeat Violation**
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. To cover enchiladas
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restrooms **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand washing sink by cook line
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. Case of chips, bag of sugar **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled dry wiping cloth in use. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition. Plates chipped.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Internal temperature of chicken at 142. As per manager, product is raw and sealed in a reduced oxygen packaging and placed in water at 145 f for 45 minutes. Manager adjusted temperature and transferred product to cook to 165 f.
- 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. 0 ppm, chlorine
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- 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. **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fish (corvina) used for fish ceviche. As per manager, it is just marinated in lime.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked shredded chicken 66 f, raw chicken 59 f, raw beef 59 f, fried cheese 55 f, cooked shredded chicken 48 f located at reach in coolers by cook line at front counter area **Repeat Violation At the time of callback inspection, cooked beans at 53 f, raw beef 55f, raw chicken 57 f, cooked potato 51 f, cooked shredded chicken at 56 f. Products were located inside 2 reach in coolers by cook line at front counter area . A technician was on site but products were inside units.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork over rte sauce
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over rte shredded lettuce, raw pork over sauce
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.by deflector plate
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. On dishes
- Intermediate - Handwash sink missing splash guard by hand sink in front of line in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times. Cart of lemons in front of bar hand sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Colander stored inside hand washing sink.
- Intermediate - Interior of reach-in coolers with accumulation of food residue. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Food manager unable to minimum required temperature for chicken which is 165 f, no knowledge of how to calibrate thermomether
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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. Cooked shredded chicken 66 f, raw chicken 59 f, raw beef 59 f, fried cheese 55 f, cooked shredded chicken 48 f. 2 reach in coolers by cook line at front counter area. Operator added bagged ice to cool down products. **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with a cleaner
|
07/31/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. **Repeat Violation**
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. To cover enchiladas
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restrooms **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand washing sink by cook line
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. Case of chips, bag of sugar **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled dry wiping cloth in use. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition. Plates chipped.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Internal temperature of chicken at 142. As per manager, product is raw and sealed in a reduced oxygen packaging and placed in water at 145 f for 45 minutes. Manager adjusted temperature and transferred product to cook to 165 f.
- 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. 0 ppm, chlorine
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- 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. **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fish (corvina) used for fish ceviche. As per manager, it is just marinated in lime.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked shredded chicken 66 f, raw chicken 59 f, raw beef 59 f, fried cheese 55 f, cooked shredded chicken 48 f located at reach in coolers by cook line at front counter area **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork over rte sauce
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over rte shredded lettuce, raw pork over sauce
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.by deflector plate
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. On dishes
- Intermediate - Handwash sink missing splash guard by hand sink in front of line in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times. Cart of lemons in front of bar hand sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Colander stored inside hand washing sink.
- Intermediate - Interior of reach-in coolers with accumulation of food residue. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Food manager has no knowledge of how to calibrate thermometer.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. About 13 employees working.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Food manager unable to minimum required temperature for chicken which is 165 f, no knowledge of how to calibrate thermomether
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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. Cooked shredded chicken 66 f, raw chicken 59 f, raw beef 59 f, fried cheese 55 f, cooked shredded chicken 48 f. 2 reach in coolers by cook line at front counter area. Operator added bagged ice to cool down products. **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with a cleaner
|
07/30/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Talavera Cocina Mexicana, 2271 Ponce De Leon Blvd, Coral Gables, FL »