- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair. In kitchen.
- Basic - Screening is not 16-mesh to the inch.
- Basic - Soiled reach-in cooler gaskets. In kitchen.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Roach excrement and/or droppings present. In storage room with no food and room with grease trap and pots. **Corrected On-Site**
- 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 - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Buildup of food debris/soil residue on equipment door handles. Both ovens
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Hood soiled with accumulated grease.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. In kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinated poultry 50°F, marinated steak 47°F.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over sausage
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. In kitchen.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and restrooms.
- Intermediate - No soap provided at handwash sink. In restrooms.
|
9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Both
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Rodent activity present as evidenced by 4 dried rodent droppings found in the kitchen on top of a shelf next to a microwave **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink kitchen and front counter.
- Intermediate - No soap provided at handwash sink. Front counter
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry
|
7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Lorenza Cafeteria, 4850 Nw 2 Ave, Miami, FL »