- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wall/ceiling soiled with accumulated dust, on second floor
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef steak 46°f,cut tomato 46°f, shredded lettuce 51°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas 129°f
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler and freezers soiled with accumulation of food residue. Upstairs on second floor
- Intermediate - Slicer blade guard soiled with old food debris.
|
08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. In dry storage atea
- Basic - Food debris accumulated on kitchen floor.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Two light bulbs out.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas 129°f
- 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 - Hot water not provided/shut off at employee handwash sink.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
|
4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Admin Complaint** **Repeat Violation**
- Basic - Food stored in a prohibited area. Beer stored in restroom. **Warning**
- Basic - Lack of toilet tissue at each toilet. **Warning**
- Basic - Leaking pipe at plumbing fixture.Handwash sink **Warning**
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. **Admin Complaint**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Steak over fries. In reach in cooler. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- 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. **Repeat Violation** **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. All **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
|
12/11/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee using spatula to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing spatula
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
- Basic - Soil residue build-up on nonfood-contact surface.behind equipment
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored in same container as ready-to-eat food.burgers next to fries
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.sandwich cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
|
6/14/2013 | Complaint Full | Warning Issued |
- Basic - Ceiling soiled with accumulated dust.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Wall soiled with accumulated dust.
- High Priority - Medicine stored in refrigerator/cooler with food.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in freezers soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food.
|
12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. REACH IN FREEZER LID
- Observed build-up of , dust or dirt on nonfood-contact surface. DRY STORAGE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE
- Critical - Observed tracking powder present in food prep area.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated dust.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 47 f
|
5/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DOUBLE DOOR REACH_IN COOLER.
|
9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
|
6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SANDWICHES
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANDWICHES Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 52F [SANDWICH GLASS REACH_IN COOLER] DO NOT USE REACH_IN COOLER UNTIL FIXED
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF PATTIES OVER LETTUCE Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. DRAINER FOR COFFEE
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGING GLOVES Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area. 2nd FLOOR STORAGE
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. BEER COOLER Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed hole in wall. KITCHEN AND STORAGE
- Observed unnecessary items on the premise.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro COOK JOEL WORKING FOR 1 MONTH
|
7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by 7 live roaches found IN 2nd FLOOR STORAGE DIRECTLY OVER KITCHEN.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
|
4/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Observed roach activity as evidenced by 7 live roaches found IN 2nd FLOOR STORAGE DIRECTLY OVER KITCHEN.
- Floors not maintained smooth and durable.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed unlabeled spray bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No professional hygiene and/or foodborne illness training provided.
|
4/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. 2nd floor . refrIGERATOR .
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature. raw meat. 2nd floor .
- Critical. Observed food stored on floor. 2nd floor . vegetable .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed hand wash sink used for purpose other than washing hands. wash dishes.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. supermarket plastic bags. used for food container .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor. 2nd floor .
- Observed wall soiled with accumulated dust. 2nd floor .
- Lights missing the proper shield, sleeve coatings or covers. 2nd floor .
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Manolo And Rene Rest, 281 Ne 1 St, Miami, FL »