- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.black beans
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- 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 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.
- Observed employee with no hair restraint. Repeat Violation.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.HWS
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Handwash sink not accessible for employee use at all times.front counter
- Critical. Observed handwash sink used for purposes other than handwashing.washing vegetables.
- Observed grease accumulated under cooking equipment.kitchen and air cond/storage room.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.air cond/storage room.
- Observed personal care item stored with food.shoes,purse
- Critical. Observed container of medicine improperly stored. Corrected On Site.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical. Emergency lighting illumination insufficient. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/21/2009 | Routine - Food | Administrative complaint recommended |
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