- Basic - Bathroom door not self-closing.
- Basic - Food stored in holding unit not covered.cooked yams **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce.eggs/celery reach in **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.spoons
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.chicken over sauce reach in **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.ladies room **Corrected On-Site**
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling tile missing.
- Critical - Handwash sink not accessible for employee use at all times.blocked by fish covering it Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.has packages of food in it Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.still frozen 32 degrees placed under running water. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.rice reach in Corrected On Site.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner--pots, pans.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-cookline. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Critical - Working containers of food removed from original container not identified by common name--nuts-front counter.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/3/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-serving utensils-kitchen Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored-next to cutting raw meat. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink-front counter
- 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. Michael, Vivian
- Observed ceiling in disrepair-needs solid tiles, kitchen
- Observed employee with no hair restraint.-cook Repeat Violation. Corrected On Site.
- Observed hole in wall-was fixed but reopened.
- Critical - Observed soiled reach-in cooler gaskets-2-door Continental gaskets
- Observed unnecessary items on the premise-refrigerator, messy shelf next to refrigerator.
- Critical - Working containers of food removed from original container not identified by common name-flour and soiled. Repeat Violation. Corrected On Site.
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12/1/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit-refrigerator by back door--6/30/11 new thermometers didn't work, must replace again
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8/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit-refrigerator by back door
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
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8/23/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name-english too
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-46 degrees seafood- in True cooler-kitchen and 48 degrees-refrigerator by back door-moved to working cooler Corrected On Site--moved to working cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--TRUE IN KITCHEN-moved to working cooler
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit-ALL UNITS
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
- Violation: 37-09-1 Wall not smooth and easily cleanable-kitchen by swinging door
- Critical - Violation: 53B-08-1 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---60 days-AnnaVella-mother
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6/23/2011 | Routine - Food | Call Back - Extension given, pending |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored-not in same direction. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--TRUE IN KITCHEN
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions-restroom. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.- Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink-restroom- Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification-60 days to get
- No Heimlich maneuver sign posted-order online
- Critical - No conspicuously located thermometer in holding unit-ALL UNITS
- No mop/service sink installed/available at establishment.
- 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---60 days
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint-2-cooks
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat-rice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-46 degrees seafood- in True cooler-kitchen and 48 degrees refrigerator by back door-moved to working cooler Corrected On Site.
- Wall not smooth and easily cleanable-kitchen by swinging door
- Critical - Working containers of food removed from original container not identified by common name-english too
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6/22/2011 | Routine - Food | Warning Issued |
- Critical - (A) FOOD shall be protected from cross contamination by: (6) Protecting FOOD containers that are received PACKAGED together in a case or overwrap from cuts when the case or overwrap is opened;
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under Section 4-501.114 by providing: (1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a chlorine solution specified under Paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg per L that has a pH of 10 or less and a temperature of at least ...(100 degrees Fahrenheit) or a pH of 8 or less and a temperature of at least ...(75 degrees Fahrenheit), (3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10(B)(72).
- Critical - Each theme park food cart other than those offering only prepackaged or packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with hand cleansing soap or detergent.
- Mobile cleaning units shall be subject to the plan review requirements contained in rule 61C-1.002(5)(c), FAC.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
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5/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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