Basic - Build-up of grease on nonfood-contact surface.
Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
Basic - Plumbing system in disrepair. Below handsink
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 122° for less than 4 hours.
Intermediate - Cold water not provided/shut off at employee handwash sink.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
10/15/2014
Routine - Food
Warning Issued
Basic - Hole in wall.
Basic - No mop sink or curbed cleaning facility provided.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
Basic - Soiled reach-in cooler gaskets.
Basic - Wall soiled with accumulated food debris.
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spoons washed at handsink
High Priority - Toxic substance/chemical stored by or with single-service items.
Intermediate - Handwash sink not accessible for employee use at all times.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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