Mondo Pasta, 1200 Brickell Bay Dr #107, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - OBSERVED CLEANED AND SANITIZED EQUIPMENT OR UTENSILS NOT PROPERLY STORED. ON TOP OF WATER HEATER.
- High Priority - OBSERVED COOKED POTENTIALLY HAZARDOUS FOOD NOT COOLED FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN 2 HOURS.
- High Priority - OBSERVED COOKED/HEATED POTENTIALLY HAZARDOUS FOOD NOT COOLED FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN TWO HOURS. SEE STOP SALE.
- Basic - OBSERVED IN-USE UTENSIL IN NONPOTENTIALLY HAZARDOUS FOOD NOT STORED WITH HANDLE ABOVE TOP OF FOOD WITHIN A CLOSED CONTAINER. FLOUR BIN WITH SCOOP HANDLE TOUCHING FLOUR.
- Basic - OBSERVED NO HANDWASHING SIGN PROVIDED AT A HAND SINK USED BY FOOD EMPLOYEES.
- Intermediate - OBSERVED NO PAPER TOWELS OR MECHANICAL HAND DRYING DEVICE PROVIDED AT HANDWASH SINK.
- Intermediate - OBSERVED NO SOAP PROVIDED AT HANDWASH SINK.
- Intermediate - OBSERVED POTENTIALLY HAZARDOUS FOOD COOLED IN QUANTITY DEEPER THAN 4 INCHES.
- Intermediate - OBSERVED POTENTIALLY HAZARDOUS FOOD COVERED WHILE COOLING.
|
4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor.ravioli maker
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.on pasta containers
- High Priority - Displayed food not properly protected from contamination.bread
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.pasta machines
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By food prep area
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
7/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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