Los Gauchitos Steakhouse And Gourmet Food, 4315 Nw 7 St #21-25, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. Inside liquid sugar container.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves/rack inside bakery room;flour build up
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles missing.
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
- Basic - Food stored on floor. Flour
- Basic - Hole in ceiling. Above dish machine.
- Basic - Hole in wall. Behind hand wash sink near ice machine. Tiles also missing from wall along walk way entrance into kitchen.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Single-service items stored on floor. Pizza boxes. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 69°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes51°f, potatoe salad46°f, cut lettuce46°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice118°f
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container with utensils inside hand wash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 compartment sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Near 3 compartment sink
- 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 - Soil residue in food storage containers.
|
11/05/2014 | Routine - Food | Warning Issued |
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