- No Violations Were Observed
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No mop sink or curbed cleaning facility provided.
- Intermediate - Hot water not provided/shut off at employee 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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07/02/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface.tocover bread
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.onions
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken at 45°
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.chicken from previous day according to management
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.beef at 122°,all empanadas in front counter at an average of 120°
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water supply not maintained during peak periods.bathroom
- 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.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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7/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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