- Basic - Employee with no hair restraint while engaging in food preparation.( one kitchen employee)
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. ( not tight fitting)
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.( cook line spatulas)
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.( rear prep area)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.( prep table)
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.( eggs over tomatoes in walkin cooler)
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.( bar area)
- Intermediate - Hot water not provided/shut off at employee handwash sink.( front bar area h/w sink)
- Intermediate - No soap provided at handwash sink.(rear prep area)
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris accumulated on kitchen floor. Cooking area
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated food debris. Cooking area
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove area
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hand wash sink lacking proper hand drying provisions. BAR AREA HANDSINK
- No Hand sink in food preparation room or area. room used to cut produce
- No handwashing sign provided at a handsink used by food employees. BAR AREA HANDSINK
- 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.
- Water pressure lacking at fixtures that require the use of water. HANDSINK BY BAR ARA
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6/18/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cloth used as a food-contact surface. To cover vegetables
- Basic - Food not stored at least 6 inches off of the floor. Bag of carrots, container of oils.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- 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
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shredded pork at 104 f, sliced beef at 107 f. Employee reheated shredded pork and steak to 187 ff **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside hot holding unit
- Intermediate - Handwash sink missing in food preparation room or area.hand sink missing in bar area **Repeat Violation**
- 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. **Admin Complaint**
- 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. Sauce
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass cleaner
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4/29/2013 | Routine - Food | Administrative complaint recommended |
- Floors not maintained smooth and durable. some areas of kitchen
- Hand wash sink lacking proper hand drying provisions. BAR AREA HANDSINK
- Handwashing cleanser lacking at handwashing lavatory. BAR AREA HANDSINK
- No Hand sink in food preparation room or area. room used to cut produce
- No handwashing sign provided at a handsink used by food employees. BAR AREA HANDSINK
- 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.
- Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AT GLOVE CHANGE
- Observed expired Food Manager Certification.
- Vacuum breaker mising at hose bibb.
- Water pressure lacking at fixtures that require the use of water. HANDSINK BY BAR ARA
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1/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 PPM . OPERATOR NEEDS TO USE THE 3 COMPARTMENT SINK FOR MANUAL WAREWASHING UNTIL THE DISHMACHINE IS WORKING PROPERLY
- Floors not maintained smooth and durable. some areas of kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA HANDSINK
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA HANDSINK
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. NO QUAT SANITIZER CHEMICAL TEST KIT
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Light not functioning. at walk in cooler
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No Hand sink in food preparation room or area. room used to cut produce
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR AREA HANDSINK
- 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 - No thermometer provided to measure temperature of food product. THERMOMETER WITHOUT BATTERY
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.TOP OF MACHINE
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AT GLOVE CHANGE
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. EMPLOYEE TOUCHING BUNS WITH BARE HANDS Corrected On Site. Corrected On Site.
- Critical - Observed food stored on floor. BUNS
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed leaking pipe at plumbing fixture. AT WAREWASHING MACHINE
- Critical - Observed raw animal food stored over cooked food. RAW BEEF OVER COOKED BEEF AT REACH IN COOK LINE Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. REACH IN COOLERS BY COOK LINE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED MUSHROOMS AT 107 F, COOKED ONIONS AT 120 F
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Water pressure lacking at fixtures that require the use of water. HANDSINK BY BAR ARA
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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11/9/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 - Required consumer advisory for raw/undercooked animal food not provided.
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4/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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