Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
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. At room temperature 56°
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 - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No soap provided at handwash sink.
Intermediate - Spray bottle containing toxic substance not labeled.
09/02/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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. Mixture at 81°
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza 79°
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