- 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.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink not accessible for employee use at all times.
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
|
10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed leaking pipe at plumbing fixture. THREE COMPARTMENT SINK
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
|
6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers.kitchen area
- Critical - No conspicuously located thermometer in holding unit.kitchen reach in cooler Corrected On Site.
- 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 juan hernandez
- 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 reuse of single-service articles.
- Critical - Observed roach activity as evidenced by live roaches found. One live roach on bathroom door away from food prep area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gap under back door
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Plumbing system in disrepair.Warewashing sink faucet
|
7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.Spray bottle Corrected On Site.
|
1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Food preparation next to handsink without a splashguard in between .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Hotel and Restaurant license not properly displayed.
|
8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. WASHING TOMATOES Corrected On Site.
|
4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tenango's Taqueria Inc, 8349 Nw 12th Street, Miami, FL »