- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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09/02/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Screen in door torn/in poor repair.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Hole in ceiling.
- Basic - Hole in wall.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Unnecessary items on the premise.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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3/12/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Hole in ceiling.
- Basic - Hole in wall.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Unnecessary items on the premise.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Rodent activity present as evidenced by over 50 fresh rodent droppings found in kitchen area.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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3/11/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Unnecessary items on the premise.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs 77° f
- 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 - Employee washed hands in a sink other than an approved handwash sink. Using 3-compartment sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
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