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

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Business Info

Name: SOYA & POMODORO
Type: Permanent Food Service
Address: 120 Ne 1 St, Miami, FL 33132
License #: 2319384
Total inspections: 17
Last inspection: 09/10/2014

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

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Ceiling tile missing and some holes on top of ceiling.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Food not stored at least 6 inches off of the floor. Inside dry storage area.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Leaking pipe at plumbing fixture. Underneath hand wash sink
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables in thank you bags inside freezer
  • Basic - Stored food not covered in reach in freezer. Frozen potatoes.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
  • High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked chicken that was going to be used for a salad with bare hands.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg plant53°f, diced tomatoes49°f, lasagna49°f, egg plant 60°f
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken113°f, roasted potatoes83°f, potatoes118°f
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • Intermediate - Hot water not provided/shut off at employee handwash sink.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On second floor
  • Intermediate - Slicer blade guard soiled with old food debris.
09/10/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
4/7/2014Routine - FoodCall Back - Complied
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Clean utensils stored between equipment and wall. In between wall on 3 comp sink
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Working containers of food removed from original container not identified by common name.
  • 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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
2/5/2014Routine - FoodWarning Issued
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
  • Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
  • Basic - Wall soiled with accumulated food debris.
  • Basic - Working containers of food removed from original container not identified by common name.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing.
11/15/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Hood soiled with accumulated grease.
  • Basic - No handwashing sign provided at a hand sink used by food employees. In prep. Area
  • Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
  • Basic - Wiping cloth sanitizing solution stored on the floor.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **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.
5/8/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical - Establishment operating without a current Hotel and Restaurant license. **Admin Complaint**
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Wet wiping cloth not stored in sanitizing solution between uses.
12/12/2012Routine - FoodAdministrative complaint recommended
  • Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
  • Critical - Observed toxic item stored by food. Corrected On Site.
  • Observed utensils stored in crevices between equipment. KNIFE Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Working containers of food removed from original container not identified by common name.
1/27/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED. This violation must be corrected by : 11/8/11. Repeat Violation.
  • Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER AT AMBIENT TEMPERATURE OF 52F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED. This violation must be corrected by : 11/8/11.
11/10/2011Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER AT AMBIENT TEMPERATURE OF 52F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED. This violation must be corrected by : 11/8/11.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. This violation must be corrected by : 11/8/11.
  • Critical - Equipment food-contact surfaces and utensils not sanitized.
  • Critical - Hand sink missing in food preparation room or area. (2nd FLOOR) Repeat Violation. This violation must be corrected by : 11/8/11.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED. This violation must be corrected by : 11/8/11. Repeat Violation.
  • Observed utensils stored in crevices between equipment. KNIVES
9/8/2011Routine - FoodWarning Issued
  • Critical - Violation: 02-25-1 Observed packaged food not labeled as specified by law.
  • Critical - Violation: 08A-17-1 Observed an unprotected ice machine in a customer/nonsecure area
  • Critical - Violation: 09-04-1 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.
  • Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Violation: 13-03-1 Observed employee with no hair restraint.
  • Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CHINAWARE
  • Violation: 14-52-1 Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
  • Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized.
  • Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. 2nd FLOOR BAKING BREAD
  • Critical - Violation: 35A-03-1 Observed 1 dead roach on premises. INSIDE A POT IN STORAGE AREA ON 2nd FLOOR
  • Violation: 36-22-1 Observed floor area(s) covered with standing water. BY HANDSINK
  • Violation: 37-01-1 Ceiling tile missing. STORAGE AREA
  • Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. 2nd floor
4/19/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 02-25-1 Observed packaged food not labeled as specified by law.
  • Critical - Violation: 08A-17-1 Observed an unprotected ice machine in a customer/nonsecure area
  • Critical - Violation: 09-04-1 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.
  • Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Violation: 13-03-1 Observed employee with no hair restraint.
  • Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CHINAWARE
  • Violation: 14-52-1 Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
  • Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized.
  • Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. 2nd FLOOR BAKING BREAD
  • Critical - Violation: 35A-03-1 Observed 1 dead roach on premises. INSIDE A POT IN STORAGE AREA ON 2nd FLOOR
  • Violation: 36-22-1 Observed floor area(s) covered with standing water. BY HANDSINK
  • Violation: 37-01-1 Ceiling tile missing. STORAGE AREA
  • Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. 2nd floor
1/27/2011Routine - FoodCall Back - Complied
  • 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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