- No Violations Were Observed
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3/31/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. Kitchen sandwich cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front service window
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 49°f in prep reach in cooler next to flat grill
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cooked chicken on top of raw chicken in the same container located in cook line reach in cooler drawer **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai and shrimp served raw as ceviche
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried string potatoes at 79°f in a container next to flat grill, caramelized onions 74°f next to steam table, plantains 100°f underneath heat lamp.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Seasoned Steak 49°f in walk in cooler
- Intermediate - Cutting board(s) stained/soiled. Raw fish to ready to eat sandwich **Corrected On-Site**
- Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by ladder, another blocked by pot
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beans covered in walk in cooler while in the cooling process. **Corrected On-Site**
- 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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3/28/2014 | Complaint Full | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.(dishwasher)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. ( frozen fish filet @ 3-comp sink)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ( egg wash @ cook line @ 55°f) added more ice to bottom container
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(front)( back kitchen)
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Clean knives/utensils stored in crevices between equipment.knife **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef empanadas at 47 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas beef 132 f, ham croquette at 119 f at pastry boxes
- 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.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary test strips needed **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal bnd at coffee station. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass cleaner
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4/4/2013 | Routine - Food | Warning Issued |
- 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.
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12/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sergio's Restaurant #5 Inc, 8807 Sw 107 Ave, Miami, FL »