- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Light shield damaged/in disrepair. Kitchen close to dry storage.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On 7/29/14 Rice 100°F on 7/31/14 rice 95°F
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On 7/29/14 Warming unit in back prep area close to dry storage: Plaintains 100°F, ribs 98°F, ground beef 88°F, cheese dessert 90°F, steam table front counter: malanga 90°F, rice 98°F, cheese ball dessert 70°F corrective action taken **Repeat Violation** on 7/31/14 in warming unit in back prep area close to dry storage plantains 97°F, chicken stew 98°F, front counter steam table rice 95°F, cheese ball dessert 88°F, chicken 115°F, enchilada 97°F
- Intermediate - Equipment drain line draining into handwash sink. From AC unit. **Repeat Violation**
|
07/31/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Light shield damaged/in disrepair. Kitchen close to dry storage.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Paper towel used as liner for food container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 100°F
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Food prepared in a private home. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Warming unit in back prep area close to dry storage: Plaintains 100°F, ribs 98°F, ground beef 88°F, cheese dessert 90°F, steam table front counter: malanga 90°F, rice 98°F, cheese ball dessert 70°F corrective action taken **Repeat Violation**
- High Priority - Raw animal food stored over cooked food.beef over rice and beans in reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Pork over coleslaw in reach in cooler.
- High Priority - Stop Sale issued due to food originating from an unapproved source. Orchata prepared at an unlicensable establishment.
- Intermediate - Equipment drain line draining into handwash sink. From AC unit. **Repeat Violation**
|
07/29/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster overflowing garbage. **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 73°F, 70 cheese and cornstarch dessert 70°F Corrective action taken by moving to a cooler and adding ice to coleslaw. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front steam table tacos 90°F, chicken breast 100°F plantains 85°F Corrective action taken by turning up heating unit.
- 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 - Equipment drain line draining into handwash sink.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
|
07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Dumpster overflowing garbage.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Reach in coolers front counter.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 68°F, pico de gayo 68°F corrective action by putting in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork chunks 115°F, ribs 125°F, and pig feet 122°F **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **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 not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site**
|
1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Reach in cooler in kitchen.
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front counter.
- Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action taken by food being moved to cooler that's working properly. cheese 47°F, plantains 54°F, marinated poultry 47°F, coleslaw 55°F
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Rice and beans
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over pantains. **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 not accessible for employee use due to being blocked by garbage can.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef, plant food, rice Corrected On Site.
|
10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. food on steam table, please refer to the temp section. Corrected On Site.
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to ready to eat food.
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over vegetables.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a fully capable of holding the hot food cooked every day to serve to the customers. steam table at the front.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
|
5/16/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment or utensils not designed or constructed in a fully capable of holding the hot food cooked every day to serve to the customers. steam table at the front.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No mop sink or curbed cleaning facility provided.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food/ice received from unapproved source. BUTTER MILK
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to ready to eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over vegetables.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. food on steam table, please refer to the temp section. 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 - Stop Sale issued due to adulteration of food product. NON APPROVED SOURCE OF BUTTER MILK 49 CONTAINERS OF 16 OZ.
|
3/6/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food being cooled by nonapproved method. left at room temperature.
- Critical - Observed handwash aids at a non-handwash sink. using 3 compartment sink. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Required employee training expired.
|
12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, putting on gloves, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef,fish,pork Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. rest room
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Handling raw meat to uncooked rice
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. kitchen ,carrots
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed nonfood-grade garbage bags used for food storage. to cover rice being held in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. rest room
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
1/26/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed handwash aids at a non-handwash sink. employee using 3-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
7/29/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed toxic item stored by food.
|
1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed open dumpster lid.
- Critical. Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
|
8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Fritanga Cana Brava, 2361 Nw 7 St, Miami, FL »