- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Kept at room temperature. **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathrooms
- Basic - Wall in disrepair. Under remodel
- Basic - Wall soiled with accumulated mold like substance in walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 48° f ham 54° f cheese 55° f walk in cooler
- 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 - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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