Donde Pepe, 536 Nw 57th Avenue, Miami, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: DONDE PEPE
Address: 536 Nw 57th Avenue, Miami, FL 33126
Type: Permanent Food Service
License #: 2315978
Total inspections: 3
Last inspection: 10/29/2010

Restaurant representatives - add corrected or new information about Donde Pepe, 536 Nw 57th Avenue, Miami, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Violation: 14-35-1 Observed ripped/worn tin foil used as prep table cover.
  • Violation: 14-52-1 Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Handsink
  • Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area.Front counter coffee and food service counter area.
  • Critical. Violation: 53B-08-1 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.Only one employee certified
10/29/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
  • 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. Corrected On Site.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Cutting board
  • Observed ripped/worn tin foil used as prep table cover.
  • Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Handsink
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Equipment food-contact surfaces and utensils not sanitized.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Critical. Observed encrusted, soiled material on slicer.
  • Observed utensils stored in crevices between equipment.
  • Critical. Hand sink missing in food preparation room or area.Front counter coffee and food service counter area.
  • Critical. Handwash sink not accessible for employee use at all times.Equipment stored on it.
  • Critical. Observed unlabeled spray bottle.
  • Critical. Hotel and Restaurant license not properly displayed.
  • 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
08/25/2010Routine - FoodWarning Issued
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Vacuum breaker mising at hose bibb.
  • Critical. Observed spray hose at dish sink lower than flood rim of sink.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed ceiling in disrepair. WATER STAIN
  • Critical. Manager lacking proof of Food Manager Certification.
  • 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
2/25/2010Food-Licensing InspectionInspection Completed - No Further Action

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