- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Door to storage room , perimeter doors.
- Basic - Hole in ceilings, throughout restaurant
- Basic - Holes in walls throughout restaurant
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flies in kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Just on the outside of the front counter, bars are used for closure or security when establishment is closed. These bars are not capable of sealing operation.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - No handwash sink for employees. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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07/07/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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