Basic - Employee with no hair restraint while engaging in food preparation.
Basic - In-use wet wiping cloth/towel used under cutting board.
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 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
5/14/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Dead roaches on premises. 4 dead roaches behind reach in cooler **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom
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 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.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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