- Basic - Cardboard used to line food-contact shelves. Inside reach in freezer
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of cups, and pizza boxes **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Pizza peel stored on top of soiled oven between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 64-66 f( operator transferred products to walk in cooler ) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce 114-122 f, operator adjusted temperature gauge to adjust temp .
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.Sauce 114-122 f,
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over rte sauces **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Pork.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. To wash mixer bowl for pizza **Repeat Violation**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Single service cups **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.pasta **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Hooks used for the mixer stored directly on f Oor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipperwell not used. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil mixture 75 f
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of lotion on top of prep table. **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 - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At employee bathroom
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates provided for Jennifer Alonso 11/22/13;Yusleidy Hernandez 11/22/13;Griselda Pando 11/22/13
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. For the mixing bowl in the mixer.
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza bix
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser
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7/12/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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