Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Critical. Observed food stored on floor.FREEZER
Critical. Observed uncovered food in holding unit/dry storage area.
Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
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. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
Wet mop not hung to dry.
8/12/2010
Routine - Food
Inspection Completed - No Further Action
Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.[ 3-comp sink]
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
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