- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Food stored on floor.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use utensil stored in ice or ice water between uses.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
3/20/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Plumbing system in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
|
8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop ice
- Basic - Case/container/bag of food stored on floor in kitchen. Sodas
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Hole in wall. Cracked tiles
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Unnecessary items on the premise.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Please maintain cook line reach in cooler close as much as possible.
- High Priority - Toxic substance/chemical stored by or with food.
- 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. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Whipped cream bottle
- Intermediate - Handwash sink not accessible for employee use at all times. By prep table in kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.pie display
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fruits and salad
- Critical - Observed raw animal food stored over cooked food.raw chicken over cooked steak Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. Corrected On Site.
|
10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/8/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - Observed 4 dead roaches on premises. FRONT AREA
- Observed floor area(s) covered with standing water.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. HANDSINK KNOB
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair REACH_IN COOLER
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. BAIN MARIE. CORRECTIVE ACTION TAKEN
|
5/4/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 less than degrees Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. BOTTLES INSIDE and BLOKED BY TABLE MOP BUCKET IN FRONT Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Violation: 45-39-2 Portable CLASS K fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.*UNDER 3 compartment SINK For reporting purposes only.
- Critical - Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
|
9/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Equipment food-contact surfaces and utensils not sanitized. *AFTER WASHER
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. BOTTLES INSIDE and BLOKED BY TABLE MOP BUCKET IN FRONT Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Light not functioning. *AT PREP AREA
- Lights missing the proper shield, sleeve coatings or covers. *PREP Area
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No mop/service sink BLOCKED /available at establishment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor. UNDER EQUIPMENT and TABLES
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 less than degrees Repeat Violation.
- Critical - Observed rodent activity as evidenced by rodent droppings found. FLOOR UNDER SHELVES AT FOOD PREP AREA around 12 fresh and 6 dry
- Observed unnecessary items on the premise.
- Critical - Portable CLASS K fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.*UNDER 3 compartment SINK For reporting purposes only.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
|
9/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked whole-muscle, intact beef steak not reaching 145 degrees Fahrenheit on the top and bottom surface. Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink (rear kitchen area) not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink-rear kitchen area.
- Critical - No conspicuously located thermometer in holding unit-all cold holding units.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation. Corrected On Site.
- Critical - Observed dead roaches on premises.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Observed empanadas stored between 41F and 135F during Routine Inspection. Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed interior of reach-in cooler (front clear door) soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- 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.
|
4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-03-1 Observed food not maintained frozen in a freezer.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. 50+ DRY RODENT DROPPINGS UNDER OVEN IN FRONT COUNTER AREA. NOT OBSERVED
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. AN ESTIMATE OF [100 OR MORE] WET AND FRESH RODENT DROPPINGS WERE DETECTED IN DRY STORAGE AREA (ABOVE OFFICE), AN ESTIMATED [40 OR MORE] FRESH RODENT DROPPINGS DETECTED UNDER DRY STORAGE SHELF OF BEVERAGES, AND AN ESTIMATE OF [20-30] DRY AND DARK RODENT DROPPINGS DETECTED IN FRONT SERVICE AREA. Repeat Violation. NOT OBSERVED
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Critical. Violation: 53A-17-1 Person in charge failed to insure proper cooling. NOT OBSERVED
|
11/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food not maintained frozen in a freezer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked whole-muscle, intact beef steak not reaching 145 degrees Fahrenheit on the top and bottom surface. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Displayed food (potatoes, broccoli) not properly protected from contamination. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed rodent activity as evidenced by rodent droppings found. AN ESTIMATE OF [100 OR MORE] WET AND FRESH RODENT DROPPINGS WERE DETECTED IN DRY STORAGE AREA (ABOVE OFFICE), AN ESTIMATED [40 OR MORE] FRESH RODENT DROPPINGS DETECTED UNDER DRY STORAGE SHELF OF BEVERAGES, AND AN ESTIMATE OF [20-30] DRY AND DARK RODENT DROPPINGS DETECTED IN FRONT SERVICE AREA. Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 40+ FRESH RODENT DROPPINGS UNDER FRONT AREA STEAM TABLE.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 50+ DRY RODENT DROPPINGS UNDER OVEN IN FRONT COUNTER AREA.
- Observed food debris accumulated on kitchen floor-under equipment.
- Observed wall soiled with accumulated grease.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Person in charge failed to insure proper cooling.
- 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.
|
11/5/2010 | Routine - Food | Emergency order recommended |
- Critical. Observed food (onions) with mold-like growth. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Potentially hazardous food (imitation crab salad) prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Cold holding equipment (front display area- ice observed) incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Unpackaged food (empanadas, potatoes, fruit) not protected from environmental sources of contamination during preparation.
- Critical. Displayed food (potatoes, broccoli, mushroom) not properly protected from contamination. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit-across from dessert cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-empanadas, salmon, cooked pasta) .
- Observed employee with ineffective hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable (under portable grill) .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed rodent activity as evidenced by rodent droppings found. An estimate of [4-5], dry and dark rodent droppings observed underneath display area in front of restaurant on shelf. Repeat Violation.
- Critical. Observed live flies in kitchen.
- 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.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper cooling- imitation crab salad. Repeat Violation.
- Critical. Employees not informed of acceptable sanitary practices.
- 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. One employee observed; employed for more than 60 days. Repeat Violation.
|
7/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Advised to cool inside freezer to temperature of 41F. Repeat Violation.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-07-1 Unpackaged food (potatoes in rear kitchen area) not protected from environmental sources of contamination during preparation. Repeat Violation. Potatoes located inside kitchen, uncovered.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-front service area. Repeat Violation. Water detected at 83F during Callback Inspection.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times-rear kitchen area.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. An estimate of [7] dry, dark color rodent droppings were detected next to inoperable ice machine inside kitchen. An estimate of [5] dry, light color rodent droppings were detected on dry storage shelves. An estimate of [3] dry, dark color rodent droppings were detected atop of freezer door, facing inoperable ice machine. An estimate of [15] dry and dark rodent droppings detected inside office (inside kitchen, door opened, soda dispenser detected) during Callback Inspection.
- Violation: 42-11-1 Observed unnecessary items on the premise. Excessive boxes, and large equipment detected inside kitchen.
- Critical. Violation: 53A-17-1 Person in charge failed to insure proper cooling. Chicken, rice detected inside cooler at a temperature above 41F during Callback Inspection.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Observed not switching gloves when needed, not sanitizing food contact surface prior to use.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 3-27-10.
|
4/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Advised to cool inside freezer to temperature of 41F. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Instructed to reheat at temperature of 165F. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Unpackaged food (potatoes in rear kitchen area) not protected from environmental sources of contamination during preparation. Repeat Violation.
- Critical. Displayed food (cheese sauce, potatoes, pasta sauce) not properly protected from contamination. Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Hot water not provided/shut off at employee hand wash sink-front service area. Repeat Violation.
- Plumbing system in disrepair-3 compartment sink.
- Critical. Handwash sink not accessible for employee use at all times-rear kitchen area.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found. An estimate of [7] dry, dark color rodent droppings were detected next to inoperable ice machine inside kitchen. An estimate of [5] dry, light color rodent droppings were detected on dry storage shelves. An estimate of [3] dry, dark color rodent droppings were detected atop of freezer door, facing inoperable ice machine. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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. This violation must be corrected by : 3-27-10.
|
1/27/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Contents voluntarily discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Unpackaged food (potatoes) not protected from environmental sources of contamination during preparation.
- Critical. Displayed (mushroom, sauces) food not properly protected from contamination.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
|
8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Che Pasta, 19575 Biscayne Blvd, Aventura, FL »