- No Violations Were Observed
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07/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on chest freezer
- Basic - Food stored in holding unit not covered. Tamales in upright freezer
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in cook area: chicken 65°, 66°, lettuce 45°sour cream 50°, cheese 51°, pork 52°, fish 50°, **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reach in cooler in cook area:chicken 65°, 66°, lettuce 45°sour cream 50°, cheese 51°, pork 52°, fish 50°
- 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. Reach in cooler in cook area: food temps 45° to 66°F
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area hand sink
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07/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/15/2014 | Routine - Food | Call Back - Complied |
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork and fish in the upright freezer
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manuel's are here, training not done.
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5/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish 50°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 50°F corrective action taken: placed on ice in the cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork and fish in the upright freezer
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 91° F : Corrective action taken: reheating to 165°F
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3/10/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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12/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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