Soya & Pomodoro, 120 Ne 1 Street, Miami, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: SOYA & POMODORO
Address: 120 Ne 1 Street, Miami, FL 33132
Type: Permanent Food Service
License #: 2319384
Total inspections: 6
Last inspection: 11/23/2010

Restaurant representatives - add corrected or new information about Soya & Pomodoro, 120 Ne 1 Street, Miami, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • Critical. Observed packaged food not labeled as specified by law.
  • Critical. Observed an unprotected ice machine in a customer/nonsecure area
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING COOKED PASTA WITH BARE HANDS Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Observed employee with no hair restraint.
  • Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CHINAWARE
  • Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Equipment food-contact surfaces and utensils not sanitized.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Hand sink missing in food preparation room or area. 2nd FLOOR BAKING BREAD
  • Critical. Observed 1 dead roach on premises. INSIDE A POT IN STORAGE AREA ON 2nd FLOOR
  • Observed floor area(s) covered with standing water. BY HANDSINK
  • Ceiling tile missing. STORAGE AREA
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Lights missing the proper shield, sleeve coatings or covers. 2nd floor
  • Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/23/11. FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079 INCLUDING YOUR BUSINESS NAME.
11/23/2010Routine - FoodWarning Issued
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. FISH OVER RTE FOODS ON PREP TABLE.
  • Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Violation: 24-10-1 Observed utensils stored in crevices between equipment.
  • Violation: 38-07-1 Lights attached to hood system missing the proper shield, sleeve coatings or covers.
6/17/2010Routine - FoodCall Back - Complied
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. FISH OVER RTE FOODS ON PREP TABLE.
  • Observed employee with no hair restraint. Corrected On Site.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Observed interior of microwave soiled.
  • Observed utensils stored in crevices between equipment.
  • Observed hole in wall. IN DISHWASHING CORNER.
  • Lights attached to hood system missing the proper shield, sleeve coatings or covers.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 6/7/2010.
4/7/2010Routine - FoodWarning Issued
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed employee wash hands with no soap.
  • Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 110F
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Critical. Handwashing cleanser lacking at handwashing lavatory.
  • Critical. Hood suppression system tag out-of-date. For reporting purposes only.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
1/28/2010Routine - FoodInspection Completed - No Further Action
No report available. 3/11/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/3/2008Routine - FoodInspection Completed - No Further Action

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