- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.by storage
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.beans
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7/26/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.behind shelving
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.rice
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.by storage
- Basic - No copy of latest inspection report available.
- High Priority - Container of medicine improperly stored.on top of microwave
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.used in a salad in front counter at 54 degrees
- Basic - High Priority - Dead roaches on premises.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items.wound on the hand
- High Priority - Live flies in kitchen.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.roach spray on top of microwave
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beans,sauces,beef at an average of 47 inside reach in cooler
- High Priority - Roach activity present as evidenced by 20 plus live roaches found in prep table in cook line,15 plus live roaches also observed around gaps on the wall in front counter
- 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 - 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. Reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing.dumping ice inside
- Intermediate - Hot water not provided/shut off at employee handwash sink.front handsink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.beans
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7/25/2013 | Routine - Food | Emergency order recommended |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Intermediate - Metal stem-type thermometer soiled.
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5/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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