- Basic - Bathroom door not self-closing. Women's bathrom
- Basic - Ceiling in disrepair. Kitchen area
- Basic - Ceiling tile in disrepair. Kitchen area
- Basic - Ceiling tile missing. Kitchen area
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. RIC counter area front of the house
- Basic - Large amount of unused equipment/supplies present.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. All RIC's and WIC
- Basic - Old, unused equipment stored outside.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Unnecessary items on the premise.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- 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 - 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 - 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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07/03/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Bathroom door not self-closing. Women's bathrom
- Basic - Bowl or other container with no handle used to dispense food. Spices kitchen area **Corrected On-Site**
- Basic - Ceiling in disrepair. Kitchen area
- Basic - Ceiling tile in disrepair. Kitchen area
- Basic - Ceiling tile missing. Kitchen area
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment in poor repair. RIC counter area front of the house
- Basic - Food stored outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Large amount of unused equipment/supplies present.
- Basic - Milk at greater than 45 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. All RIC's and WIC
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Old, unused equipment stored outside.
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler. Raw chicken, pork chunks, steak, fish
- Basic - Unnecessary items on the premise.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw chicken 67°f and Steak 67°f
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken 67°f, Steak 67°f, Milk 90°f
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area. Kitchen area **Warning**
- Intermediate - Handwash sink missing in warewashing area. **Warning**
- 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 - No soap provided at handwash sink. Men's bathroom
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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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07/02/2014 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Zoe Restaurant, 2393 W 78 St, Hialeah, FL »