- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. food containers . reachin unit. cooked food.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. thawing beef in 3comp sink. no running water.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef. Thawing. 3comp sink. no running water. for more than 2 hrs.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked food on prep tables. 76F. for more than 2 hrs.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef. left on prep table for more than 2 hrs.
- Critical. No thermometer provided to measure temperature of food product. for cooks.
- Critical. Observed potentially hazardous food thawed in an improper manner. in 3comp sink. ox tail.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated on kitchen floor. under fryer.
- Observed wall soiled with accumulated grease. behind cooking equipment .
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01/19/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed potentially hazardous food thawed at room temperature. ox tail.
- Critical. Observed food stored on floor. plantains boxes.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Food-contact surface not smooth and easily cleanable. supermarket plastic bags.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed live flies in kitchen.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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07/09/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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10/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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