- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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 - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Ceviche
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Live, small flying insects in food storage area.
- Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. 148°f
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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.
|
12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
|
4/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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. **Warning**
|
2/19/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. Employees bathroom
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site. BAR AREA
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
11/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Los Ranchos Steakhouse, 1675 W 49 St, Hialeah, FL »