- Critical. Observed shellfish received from unapproved/unlisted shipper.[parasite destruction]
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.[next to slicer]
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Plumbing system in disrepair.[loose plumbing at 3-comp sink]
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed attached equipment soiled with accumulated grease.[fan over cookline]
- Lights missing the proper shield, sleeve coatings or covers.[restroom]
- Critical. Electrical outlet missing cover plate. For reporting purposes only.[bathroom]
- 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
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08/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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