- High Priority - Vacuum breaker missing at hose bibb.
- 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.
|
07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored outside. 2 chest freezers on the side of the establishment.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken stew 125°F
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- 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. **Corrected On-Site**
|
07/25/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front counter. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler all. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
3/31/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. **Repeat Violation** **Warning**
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
- Basic - Equipment in poor repair. Reach in cooler. **Warning**
- Basic - Hood soiled with accumulated dust. **Warning**
- Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front counter. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler all. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 1/23/14 *Ham 44F, *cheese 47F, *marinated poultry 50F **Warning** 1/24/14 ham 46°F, marinated poultry 50°F, cut tomato 46°F
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
1/24/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation** **Warning**
- Basic - Bathroom door not self-closing. **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Reach in cooler. **Warning**
- Basic - Hood soiled with accumulated dust. **Warning**
- Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front counter. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler all. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Ham 44°F, *cheese 47°F, *marinated poultry 50°F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup and beans 124°F. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
1/23/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinated poultry 58°F, cut lettuce 54°F
- High Priority - Raw animal food not properly separated from ready-to-eat food. In chest freezer.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Marinated chicken prepared the night before.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water heater not working. Must boil water for hand washing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink. Water heater not working. Must boil water for warewashing.
- 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. Both Handwash sinks.
- Intermediate - Nonfood-grade basting brush used in food.
|
9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
|
2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter
- Observed cutting board grooved/pitted and no longer cleanable.
- Plumbing system in disrepair. operator have to turn on and off the hot water supply underneath 3 compartment sink.
|
9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed interior of microwave soiled.
|
2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken ,pork ,rice,beans,plant foods. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. kitchen
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed handwashing while waring gloves. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washing in three compartment sink, due to no handwash sink not available in the kitchen
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored in ice used for drinks. milk jug in ice bin
- Critical - Observed food stored on floor. in kitchen
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese held at room temp less than 2 hrs , had oPERATOR place in reach in . Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. thawing chicken in the kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice held in the kitchen less than 2 hrs, had oPERATOR re-heat Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. reach-in kitchen
|
2/10/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
|
10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans 47 degrees.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans 47 degrees.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Observed handwash aids at a non-handwash sink. employee used 3-compartment sink.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
8/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Observed build-up of grease on nonfood-contact surface. filters over stove
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
|
3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed food stored on floor.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed build-up of grease on nonfood-contact surface. filters
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
|
2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed single-service articles stored without protection from contamination.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
10/13/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Maria Cafeteria Inc, 3082 Nw 7 St, Miami, FL »