- Basic - Ceiling tile missing.
|
6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling tile missing.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
- Basic - Food placed in soiled container/equipment. Cardboards
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Unnecessary items on the premise.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated grease.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite not properly date marked.
- Intermediate - Soil residue in food storage containers.
|
3/28/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink.
- 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.
|
2/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Food stored on floor.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No soap provided at handwash sink.
- 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.
|
9/18/2013 | Routine - Food | Warning Issued |
- Basic - Mop/service sink in disrepair. Hole in bottom of sink
- Basic - Soil residue build-up on nonfood-contact surface. Throughout kitchen
- Basic - Wall in disrepair. Behind dishmahine
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
|
2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. ALL SANITIZING MUST BE DONE MAANUALLY UNTIL DISHMACHINE REACHES REQUIRED STRENGTH
- Critical - No oyster warning sign with required language provided.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
|
10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. UNDER 3- COMP SINK
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STORAGE AREA
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVE CHANGE
- Observed floor area(s) covered with standing water. UNDER 3-COMP SINK
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACH IN FREEZER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed wall in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
- Wet mop not hung to dry.
|
5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed with a handle
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers.
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Observed wall in disrepair. Repeat Violation.
|
1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed wall in disrepair. Repeat Violation.
|
9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water.
- Observed wall in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
|
5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dispensing utensils not designed or constructed with a handle
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. RECENTLY HANDLED
- Observed wall in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
|
4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 32-22-1 Observed objectionable odors in bathroom. WOMEN'S BATHROOM Repeat Violation.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Violation: 37-01-1 Ceiling tile missing. Repeat Violation.
- Violation: 37-03-1 Observed wall in disrepair. Repeat Violation.
|
11/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No oyster warning sign with required language provided. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RECENTLY HANDLED
- Observed leaking pipe at plumbing fixture. HANDSINK
- Critical. Observed objectionable odors in bathroom. WOMEN'S BATHROOM Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Observed floor area(s) covered with standing water.
- Ceiling tile missing. Repeat Violation.
- Observed wall in disrepair. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/21/201. Repeat Violation.
- 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 This violation must be corrected by : 11/21/2010. Repeat Violation.
|
9/21/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-11-2 No oyster warning sign with required language provided.
- Critical. Violation: 32-22-1 Observed objectionable odors in bathroom. BATHROOMS
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-03-1 Observed wall in disrepair. DISHWASHING AREA & NEXT TO BACK DOOR
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/8/2010.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 11/7/2010.
|
9/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-11-2 No oyster warning sign with required language provided.
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK-IN COOLER & REACH-IN COOLER
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 32-22-1 Observed objectionable odors in bathroom. BATHROOMS
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-03-1 Observed wall in disrepair. DISHWASHING AREA & NEXT TO BACK DOOR
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/8/2010.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 11/7/2010.
|
9/9/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK-IN COOLER & REACH-IN COOLER
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Observed objectionable odors in bathroom. BATHROOMS
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Ceiling tile missing.
- Observed wall in disrepair. DISHWASHING AREA & NEXT TO BACK DOOR
- Observed moldy ceiling tiles and/or air conditioning vent covers. WALK-IN COOLER
- Observed unnecessary items on the premise.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/8/2010.
- 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 This violation must be corrected by : 11/7/2010.
|
9/7/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.[Ceviche Fish ] Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.[ cooler shelves]
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed floor area(s) covered with standing water.
- Ceiling tile missing.
- Observed wall in disrepair.
- Observed attached equipment soiled with accumulated grease.
- Observed hole in ceiling.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. No Certified Food Manager for establishment.
- Critical. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
|
2/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Little Peru, 6832 Nw 169 St, Miami, FL »