Las Rosas Restaurant # 2, 2817 Nw 7th Ave, Miami, FL - Restaurant inspection findings and violations



Business Info

Name: LAS ROSAS RESTAURANT # 2
Type: Permanent Food Service
Address: 2817 Nw 7th Ave, Miami, FL 33127
License #: 2331458
Total inspections: 11
Last inspection: 01/07/2011

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
  • Critical. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
  • Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
  • Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
  • (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
  • (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
  • Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
  • Critical. Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
  • Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
  • Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
  • Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
  • Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
  • (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
  • Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • Maintaining PREMISES, Unnecessary Items and Litter. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
  • Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
  • Please see inspection report for more details.
  • Please see inspection report for more details.
01/07/2011Routine - FoodAdministrative complaint recommended
  • Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/28/10. FAX OLGA ESCOBAR MANAGER CERTIFICATION TO MY ATTENTION AT 305-499-4079.
09/30/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/28/10. FAX OLGA ESCOBAR MANAGER CERTIFICATION TO MY ATTENTION AT 305-499-4079.
08/02/2010Routine - FoodCall Back - Extension given, pending
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GLASS REACH_IN COOLER WITH AMBIENT TEMPERATURE OF 55F. OPERATOR THERMOMETER MARKS 58F. DO NOT USE REACH_IN COOLER UNTIL FIXED/REPAIRED.
  • Critical. Violation: 05-04-1 Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. GLASS REACH_IN COOLER
  • Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/28/10. FAX OLGA ESCOBAR MANAGER CERTIFICATION TO MY ATTENTION AT 305-499-4079.
  • 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. Pro This violation must be corrected by : 9/28/10. FAX DAISY CERTIFICATION TO MY ATTENTION AT 305-499-4079.
07/29/2010Routine - FoodCall Back - Extension given, pending
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PASTRIES, COOKED GROUND BEEF SITTING ON COOKLINE.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GLASS REACH_IN COOLER WITH AMBIENT TEMPERATURE OF 55F. OPERATOR THERMOMETER MARKS 58F. DO NOT USE REACH_IN COOLER UNTIL FIXED/REPAIRED.
  • Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. GLASS REACH_IN COOLER
  • Critical. Observed potentially hazardous food thawed in an improper manner. OXTAIL, BEEF SITTING ON TOP OF FREEZER Corrected On Site. IN RUNNING WATER
  • Observed single-service articles improperly stored. Corrected On Site.
  • Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Observed personal care item stored with food. Corrected On Site.
  • Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/28/10. FAX OLGA ESCOBAR MANAGER CERTIFICATION TO MY ATTENTION AT 305-499-4079.
  • 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 This violation must be corrected by : 9/28/10. FAX DAISY CERTIFICATION TO MY ATTENTION AT 305-499-4079.
07/28/2010Routine - FoodWarning Issued
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
  • Critical. Observed interior of microwave soiled.
  • Observed leaking pipe at plumbing fixture.
  • Critical. Handwash sink not accessible for employee use at all times.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Hand wash sink lacking proper hand drying provisions.
6/20/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food thawed in an improper manner.
  • Observed build-up of grease on nonfood-contact surface.hood
  • Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Wet mop not hung to dry.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
  • Critical. Establishment operating without a current Hotel and Restaurant license.
1/12/2010Routine - FoodAdministrative complaint recommended
  • Critical. Working containers of food removed from original container not identified by common name.
  • Observed ice scoop with handle in contact with ice.
  • Critical. Vacuum breaker mising at hose bibb.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Handwashing cleanser lacking at handwashing lavatory.
9/28/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/27/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/3/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/9/2008Routine - FoodInspection Completed - No Further Action

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