- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling in disrepair.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean equipment stored on floor. Food trays.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.
- Basic - Equipment in poor repair.
- Basic - Faucet/handle missing at plumbing fixture. Hand wash sink
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand wash sink in kitchen.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in holding unit not covered. Bag with onions
- Basic - Food stored on floor.
- Basic - Hole in ceiling.
- Basic - Hood soiled with accumulated grease.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under steam containers.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Plumbing system in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated dust.
- Basic - Wall soiled with accumulated grease.
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 71°, mix salad 63°
- High Priority - Raw animal food stored over ready-to-eat food.fish next to sauce
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over meat
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Lubricant over food
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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10/16/2014 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Rinconcito Paisa Restaurant Inc, 12823 Sw 42 St, Miami, FL »