Mi Conuquito Restaurant, 1099 Nw 119 St, North Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: MI CONUQUITO RESTAURANT
Type: Permanent Food Service
Address: 1099 Nw 119 St, North Miami, FL 33168
License #: 2328533
Total inspections: 4
Last inspection: 01/07/2011
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Inspection findings

Inspection Date

Type

Disposition
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. PREP TABLE SOILED
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED REACH IN COOLER SOILED WITH GREASY FOOD.
  • Critical. Observed handwash sink used for purposes other than handwashing. OBSERVED HAND WASH SINK USED FOR WASHING USTENSILS.
  • Critical. No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN IN RESTROOM.
  • Critical. Hand wash sink lacking proper hand drying provisions. NO PAPER AT HAND WASH SINK IN KITCHEN AREA. Corrected On Site.
  • Lights missing the proper shield, sleeve coatings or covers.
 01/07/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AND BEANS AT 116 DEGTEES. Corrected On Site.
  • Critical. Observed employees using utensil to handle cooked product and then place it on the table.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses. SOILED CLOTH ON PREP TABLE.
  • Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE NOT SANITIZED AFTER USED.
  • Critical. Observed interior of microwave soiled.
 09/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. COOLER NOT WORKING PROPERLY TEMPERATURE OF 57 DEGREES
  • Critical. SODA CAN IN ICE MAKER
  • SCOOP IN ICE
  • COOLER DOOR HAS GREASE BUILD UP AND SEAL IS BROKEN.
  • WIPING CLOTHS NOT IN SANITIZED SOLUTION.
  • Critical. HANDWASH SINK LACKS PAPER
  • TRASH AROUND GARBAGE DUMPSTER.
  • Critical. WINDOWS NOT CLOSED
  • Critical. FLIES INSIDE THE KITCHEN
  • Critical. NO EMPLOYEE TRAINING CERTIFICATE
 6/30/2010Routine - FoodWarning Issued
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food stored on floor.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Observed employee with soiled clothing. Cook wearing sandals and sleeveless shirt.
  • Observed employee with no hair restraint.
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Observed reuse of single-service articles. aluminum cans.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical. Manager lacking proof of Food Manager Certification.
  • 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
 12/15/2009Food-Licensing InspectionInspection Completed - No Further Action

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