- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. Kitchen area.
- Basic - Light shield damaged/in disrepair. Inside WIC
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 52°, marinated chicken 52°, lamb 49 °, pork 49° stored inside walk in cooler. At the time of inspection, observed raw chicken at 48°, cooked chicken at 46°, cooked beef at 46°, raw beef between 46 -48°. Products located inside WIC. Ambient thermometer located inside WIC marked 48° At the time of callback inspection on 11/7/14. observed cooked beef at 46 f, cooked beans 45-46 f, cooked shredded chicken 46 f inside walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times. Under counter.. At the time of inspection, observed front counter hand washing sink with items stored inside.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef ,
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.At the time of inspection, observed raw chicken at 48°, cooked chicken at 46°, cooked beef at 46°, raw beef between 46 -48°. Products located inside WIC. Ambient thermometer located inside WIC marked 48° At the time of callback inspection on 11/7/14, observed cooked beef at 46 f, cooked beans 45-46 f, cooked shredded chicken 46 f inside walk in cooler.
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11/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Duct tape used to repair nonfood-contact surface. Over door handle.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. Kitchen area.
- Basic - Gaskets/seals on holding unit in poor repair. In WIC.
- Basic - Light shield damaged/in disrepair. Inside WIC
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 52°, marinated chicken 52°, lamb 49 °, pork 49° stored inside walk in cooler. At the time of inspection, observed raw chicken at 48°, cooked chicken at 46°, cooked beef at 46°, raw beef between 46 -48°. Products located inside WIC. Ambient thermometer located inside WIC marked 48°
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times. Under counter.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.At the time of inspection, observed raw chicken at 48°, cooked chicken at 46°, cooked beef at 46°, raw beef between 46 -48°. Products located inside WIC. Ambient thermometer located inside WIC marked 48°
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08/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Duct tape used to repair nonfood-contact surface. Over door handle.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floors not maintained smooth and durable. Kitchen area.
- Basic - Gaskets/seals on holding unit in poor repair. In WIC.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light shield damaged/in disrepair. Inside WIC
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 52°, marinated chicken 52°, lamb 49 °, pork 49° stored inside walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked fish 109°, fry rice 110°, cooked pork 100°, ground beef 109°, pork souse 96°
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Containers. Potatoes peeler machine soiled and encrusted with old food.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times. Under counter.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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 - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Meat sauces.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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08/22/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about El Parador Food By The Pound, 14744 Sw 56th Street, Miami, FL »