- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop and rice scoop
- Basic - Unnecessary items on the premise.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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09/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile missing.
- Basic - Food stored on floor. Bag with cabbage **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop and rice scoop
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unnecessary items on the premise.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw Beef and empanadas **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Newspaper under grill
- Basic - Ceiling tile missing. Dining room in front if bathrooms
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Tray
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Corn for arepas 7 lbs **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Beef over chicken **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Orange Juicer
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Corn for arepas 66 F
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Employee personal items stored in or above a food preparation area.Cell phones
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.COOK
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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