- Basic - Bowl or other container with no handle used to dispense food.used to scoop beans in the back kitchen area.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.kitchen draw where utensils are kept
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In the back kitchen area meter room.
- Basic - Ceiling soiled with accumulated grease.and dusty in the kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pots
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on the back kitchen prep table. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable.walk in cooler floors.
- Basic - Food not stored at least 6 inches off of the floor.onions in the walk in cooler
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.beans and sugar back kitchen area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.hand wash sink in the kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cook line
- Basic - No handwashing sign provided at a hand sink used by food employees.front hand sink
- Basic - Nonfood-grade bags used in direct contact with food.used to cover cooked rice in the back kitchen area.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.front hand wash sink
- Basic - Stored food not covered in walk-in cooler.unwrap ham and cooked rice not covered.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name.sugar back cook line
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.bleach with deodorizer.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.bucket purchase from Home Depot used to store beans.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over cooked rice and beans.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.before washing hands cook did not remove gloves. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook was hands in the three compartment sink. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Hot water not provided/shut off at employee handwash sink.front hand wash sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in the bathroom used by the employees.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked rice and cooked beans. **Corrected On-Site**
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07/10/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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