Three Palm Cuban Cafe, 11500 Biscayne Blvd, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food not stored at least 6 inches off of the floor. Walk in freezer and walk in cooler
- Basic - Gaskets with slimy/mold-like build-up. Both walk in coolers and reach in coolers.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in gaskets at cafe.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar. **Corrected On-Site**
- Basic - Insect control device installed over food preparation area. Over hot holding
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cafe area.
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At mop sink.
- Basic - Stored food not covered in chest freezer. Fish.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated grease.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over ready to eat in walk in cooler and reach in cooler. **Corrected On-Site**
- 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. Chicken beef fish and ready to eat products not commercially packaged stored improperly.
- High Priority - Toxic substance/chemical improperly stored. Under grill.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Electronic can opener
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Soup crock pot. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No hot running water at three-compartment sink. In kitchen.
- Intermediate - No soap provided at handwash sink. In kitchen. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans and Rice.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.
|
10/17/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Garbage storage area insufficient in capacity.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Hole in wall. Throughout restaurant
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. In cafe area
- 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 conspicuously located ambient air temperature thermometer in holding unit. In RIC
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In RIC and WIC
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. Containers for food storage
- Basic - Screen in door torn/in poor repair
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes 93° F and Shredded Pork 101° F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over RTE
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Poultry over cooked pasta
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In cafe area
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
4/23/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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