- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. Cellphone
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade bags used in direct contact with food. Plastic bag on cooked rice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. In non-water protected bags.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee put on gloves, then handled dirty beer bottle from customer, moved mop and bucket, wrote a ticket, then used same gloves to do food prep.
- 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. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen or rest room. **Repeat Violation**
- 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.
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Reach in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. Rest room.
- Intermediate - No soap provided at handwash sink. Rest room
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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11/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler ambient 50°F. Cheese 50°F
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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8/16/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - No Heimlich maneuver/choking sign posted.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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