- No Violations Were Observed
|
9/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cup holders cabinet by cash register, and cabinet under stove. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Cracked ice scoop **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Single-service articles stored on a soiled surface. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Dough pro stored underneath prep table. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Rice bin stored next to handwash sink **Repeat Violation** **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. No hand washing after answering a phone call and entered the cookline to cook. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling cut jalapeos for storage. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pinto beans **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pinto beans **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Reheating parameters **Corrected On-Site** **Warning**
|
9/11/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. HWS BY WAREWASHING AREA.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside drawer storage for prep table
- Basic - Case of single-service articles stored on floor in kitchen. Case of Plastic containers
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in a location that is exposed to splash/dust. Rice container next to hand sink and 3 CS. **Repeat Violation**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf by ware washing area
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Knives
- Basic - Wall soiled with accumulated food debris. Some areas
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. by warewashing area
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with window cleaner
|
6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Reach in cooler handle is falling off
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in a location that is exposed to splash/dust. Rice container
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelving is heavily rusted
- Basic - Plumbing system in disrepair. At hand ink by ware washing area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with cold water.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Spatulas
- Intermediate - Hot water not provided/shut off at employee handwash sink.handsink By prep area
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
|
2/12/2013 | Routine - Food | Administrative complaint recommended |
- Hood filters not equipped with a drip tray. LEFT SIDEFor reporting purposes only.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES ATTACHED TO WALK IN COOLER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES BY DRY STORAGE AREA AND 3 COMPARTMENT SINK
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLER
- Observed leaking pipe at plumbing fixture. HANDSINK BY WAREWASHING AREA
- Critical - Observed potentially hazardous food thawed in standing water. RAW FROZEN BEEF Corrected On Site.
- Observed residue build-up on nonfood-contact surface. SHELVES UNDERNEATH PREP TABLES
- Critical - Observed soil residue in storage containers.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation.
- Critical - Observed the use of an unclean thermometer.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. BY HANDSINK
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. CLASS K
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
|
7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Working containers of food removed from original container not identified by common name.
|
5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. FRONT COUNTER HANDSINK
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed attached equipment soiled with accumulated grease.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
|
12/7/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
|
9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.walkin cooler fans.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soil residue in storage containers.
|
4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water not provided/shut off at employee hand wash sink.hot water turned off at front counter handwash sink Corrected On Site.
- 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 This violation must be corrected by : 2-13-2011 .
|
12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed leaking pipe at plumbing fixture.
- Wet mop not hung to dry.
|
7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.cookies
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beans and corn salsa
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. No handwashing sign provided at a handsink used by food employees. by 3compartment handsink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
|
5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- 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. 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
|
12/28/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pancheros Mexican Grill, 13440 Sw 120th Street 608, Miami, FL »