- High Priority - Vacuum breaker missing at hose bibb.
- 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.
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09/09/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food-contact surface not smooth and easily cleanable.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over potatoes at walk in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
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3/28/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- 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.
- Intermediate - Slicer blade soiled with old food debris.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - In-use ice scoop stored on soiled surface between uses.
- 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 - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- 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 food stored over ready-to-eat food.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile not properly placed.
- Critical - Covered waste receptacle not provided in women's bathroom. Employee bathroom
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical - Hand wash sink lacking proper hand drying provisions.by cook line
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary strips for three-compartment sink
- Lights missing the proper shield, sleeve coatings or covers. At walk in cooler
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed a nonfood-grade basting brush used in food.brush with metal band used at coffee station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On top of microwave
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Grinder
- Observed ice scoop with handle in contact with ice.
- Observed plastic cup without handle that allows contamination of the lip-contact surface.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs over cooked ox taik **Corrected On-Site**
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Spoons
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At light panels by dry storage
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour, corn
- Critical - Observed toxic item stored by food. Insect repellant next to vinegar **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Beans at dry storage area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef pastry at pastry box at 121 f
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Tapioca, flour
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12/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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