- Basic - Cutting board has cut marks and is no longer cleanable.
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Potatoes and onions **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar area **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. At sushi bar **Corrected On-Site**
- 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 88°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. Raw chicken 47°f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. At dishmachine
- Intermediate - No proof of required state approved employee training provided for any 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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08/12/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Inside rice container
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- 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.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee washed hands with no soap.
- 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) hot held at less than 135 degrees Fahrenheit or above. Cooked octopus 120°f
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- 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 used for purposes other than handwashing. Employee rinsed wiping cloth inside hand wash sink on front counter area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees in ceviche prep area.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- 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.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name at ceviche prep area.
- High Priority - Displayed food not properly protected from contamination.
- Intermediate - Employee rinsed utensil in handwash sink at ceviche prep area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.lobster **Corrected On-Site**
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2012 | Routine - Food | Call Back - Complied |
- 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
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed personal care item stored with CLEAN GLASSES
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Observed toxic item improperly stored.AT THE BAR NEXT TO ICE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.^CHICKENS
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.FLOUR
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10/9/2012 | Routine - Food | Warning Issued |
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical - Hand wash sink lacking proper hand drying provisions. THROUGHOUT ESTABLISHMENT
- Critical - Handwashing cleanser lacking at handwashing lavatory. THROUGHOUT ESTABLISHMENT
- Light not functioning. 1st FLOOR HOOD Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. THROUGHOUT ESTABLISHMENT
- 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
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. 15lbs PROPANE TANK
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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