- Intermediate - Hot water not provided/shut off at employee handwash sink. Broken
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09/16/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Pots or other cooking equipment not being sanitized. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Peeler
- Intermediate - Hot water not provided/shut off at employee handwash sink. Broken
- 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 quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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09/12/2014 | Complaint Full | Warning Issued |
- Basic - Clean equipment stored on floor. **Corrected On-Site**
- Basic - Dusty air conditioning vent covers.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used 3-compartment sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Soil residue in food storage containers.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Floor tiles missing. Storage area.
- Basic - Food stored in a prohibited area. Cardboards **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wall soiled with accumulated grease.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Soil residue in food storage containers.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Hygiene/handwashing
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9/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- 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. Hygiene/handwashing
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.using 3 compartment sink
- 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.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soil residue in storage containers.
- Observed utensils stored in crevices between equipment.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.NEW STABLISMENT
- 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 NEW STABLISMENT
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.New stablisment and operator has 60 days to complied
- 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 new stablisment andREINA
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8/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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