Mucci's Cafe Inc, 18947 West Dixie Hwy, North Miami Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- 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: 03D-01-1 Observed food being cooled by nonapproved method.
- Critical. Violation: 04-04-1 Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. This violation must be corrected by : 2-6-10. Establishment is currently using oven and stovetop to hot hold food; additiona hot holding equipment MUST be present by next Unannounced Inspection.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. No thermometer to measure cold held food.
- Critical. Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items- after dishes have been cleaned.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. Doors kept opened without screen door present.
- Critical. Violation: 45-31-2 Observed the use/storage of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Not observed.
|
2/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food not maintained frozen in a freezer-38F.
- 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. Stove turned off, and no additional hot holding present.
- 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. Cold holding equipment (across from water machine, 49F and next to 3 compartment sink, 52F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 2-6-10.
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. This violation must be corrected by : 2-6-10.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Observed rice not hot held in temperature of 135F and above.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items- after dishes have been cleaned.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. Doors kept opened without screen door present.
- Critical. Observed the use/storage of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
|
2/5/2010 | Routine - Food | Warning Issued |
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