Sabor Nica Restaurant Corporation, 49 Nw 12 Ave, 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.
- Basic - Dead roaches on premises. 1 dead roach found in kitchen.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- 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 - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice in kitchen found at 66°. **Corrected On-Site**
- 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 - Handwash sink used for purposes other than handwashing. **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.
|
4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice.
- Basic - No copy of latest inspection report available.
- 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 - Raw animal foods not properly separated from each other in holding unit.chiken over beef
- 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 - 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 - No metal stem-type thermometer provided to measure temperature of food products.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
|
9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
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