Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
Observed ripped/worn carboard used as shelf cover.
Observed cutting board grooved/pitted and no longer cleanable.
Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Not using chlorine to sanitize
Wet wiping cloth not stored in sanitizing solution between uses.
Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. utensils and cutting board
Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical. No handwashing sign provided at a handsink used by food employees.
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
7/16/2010
Routine - Food
Administrative complaint recommended
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
Critical. Observed potentially hazardous food thawed at room temperature.
Critical. Observed raw animal food stored over ready-to-eat food.
Critical. Observed cloth used as a food-contact surface.
Critical. No three-compartment sink provided.
Critical. No handwashing sign provided at a handsink used by food employees.
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