- 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.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Displayed food not properly protected from contamination.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- 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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11/6/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 37-02-1 Observed holes in wall. Holes must be covered.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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8/22/2009 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 47 degrees . Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquetas 127 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Observed handwash aids at a non-handwash sink. Employees wash hands at 3-compartment sink. No handsink available.
- Critical. Observed rodent activity as evidenced by 40 PLUS FRESH RODENT droppings found IN FOOD PREPARATION AREA.
- Observed holes in wall. Holes must be covered.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed portable deep fryer in used outside hood suppresion system area.
- Critical. Manager lacking proof of Food Manager Certification.
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8/21/2009 | Food-Licensing Inspection | Emergency order recommended |
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