- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Chest freezer by kitchen exit.
- Basic - Ice buildup in chest freezer.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken found in reach in cooler at 48°, owner said it was taken out earlier to separate some breasts.
- High Priority - Presence of insects, rodents, or other pests. Many bugs on light shields in kitchen, owner says they are wasps.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Rice milk
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Reach in freezer
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Displayed food not properly protected from contamination. Pickled condiment
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 48°f, rice and beans 48°f
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Homemade Pickled sauce **Admin Complaint**
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/4/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a food-contact surface.to cover tortillas
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area.womans purses
- 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
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Plumbing system in disrepair.faucet at mopsink
- Basic - Raw animal food stored above unwashed produce.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.gallons of milk used to store juice
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beef,rice and chiken about 46 average temperature
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water supply not maintained during peak periods.bathrooms
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair. Kitchen
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish, plant food
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Corrected On-Site**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dish ware already washed not sanitized, 3 compartment sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen , front counter.
- Critical - Handwash sink not accessible for employee use at all times. Both hand sinks, in kitchen and front counter is being used for other purposes.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen , front counter.
- Critical - Manager lacking proof of Food Manager Certification. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. This is a repeat violation .
- Observed unnecessary items on the premise. Rear of building near hot water heater and ice machine, have rodent droppings outdoors near the items on premise.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door to establishment can not be sealed properly
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Yuca,rice,plant food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk- in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
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11/30/2012 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler foods at 45 F
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. steamer bain foods Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
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4/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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