- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area. all reach in coolers
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. walking
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.all kitchen coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hood
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment food debris
- 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. not working
- Critical. No handwashing sign provided at a handsink used by food employees. all sinks
- Critical. Hand wash sink lacking proper hand drying provisions. hand sink
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. kitchen area
- Observed wall soiled with accumulated grease. kitchen
- Critical. Manager lacking proof of Food Manager Certification. must have in 60 days new owner
- 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 must have with in 60 days
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12/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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