Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both rest rooms.
Basic - In-use tongs stored on equipment door handle between uses.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°F. Ham 49°F. Pork 50°F.
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.
Intermediate - Cold 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 41 degrees Fahrenheit or colder. Pizza unit.
10/20/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
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