- Basic - Accumulation of food debris/soil residue on soap dispenser. HWS kitchen
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile in disrepair.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Steak 47°f
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Talapia 47°f
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw Marinated chicken 60°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Marinated chicken 60°f, Talapia 47°f, Steak 47°f
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Men's bathroom
- 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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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Dumpster overflowing garbage.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- High Priority - Fresh onions-in-oil/margarine/butter or product containing fresh onions-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Broken handle
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed cooler gasket torn/in disrepair.
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed cooler gasket torn/in disrepair.
- Observed equipment in poor repair. REACH IN FREEZER
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed unnecessary items on the premise.
- Plumbing system in disrepair. HAND WASH SINK
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7/24/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink missing in food preparation room or area. front.
- Lights missing the proper shield, sleeve coatings or covers. food storage.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed equipment in poor repair. Reach in freezer door by the backdoor.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. vegetables next to raw meet.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. ground beef next to chicken .
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Vacuum breaker mising at hose bibb. mop sink.
- Critical - Working containers of food removed from original container not identified by common name.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
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