- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spoon spatulas
- Critical - No thermometer provided to measure temperature of food product. for cold food
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.employees washing hands inside 3 compartment sink
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands inside 3 compartment sink
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to lettuce
- Observed single-service articles stored without protection from contamination. single-service cups, to go containers.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a nonfood-grade basting brush used in food.
- 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.
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken and empanadas
- Critical - Observed raw animal food stored over ready-to-eat food.chicken over lettuce
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. red pepper sauce
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.forks and spoons
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.reach in freezer
- Critical - Observed unlabeled spray bottle.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Working containers of food removed from original container not identified by common name.
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1/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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