- Basic - Build-up of grease on nonfood-contact surface. On cook line area, and on rack where garlic and oil is located on cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pork skins **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area, and under dish machine
- Basic - Waste line missing at soda gun holster. At bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish51°f, lobster46°f, pork sausage61°f, sausage53°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Black Beans in walk in cooler 50°f
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar areas **Corrected On-Site**
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08/19/2014 | Routine - Food | Administrative complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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3/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Rack inside dry storage
- 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 - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Ribs
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Plantains
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken 154°f
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil 86°f
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 64°f, raw fish 57°f, cut tomatoes 81°f, cut lettuce 59°f,
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Bacon and chicken
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - No soap provided at handwash sink. At bar
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3/19/2014 | Routine - Food | Warning Issued |
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.by dish are
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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7/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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