- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go plates
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In bathroom
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets with slimy/mold-like build-up.
- 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 - Interior of refrigerator soiled with accumulation of food residue.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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.
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1/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 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.
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11/5/2013 | Routine - Food | Warning Issued |
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