- Basic - Food-contact surface not smooth and easily cleanable. Cloth oven mitts in use.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
|
10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Food-contact surface not smooth and easily cleanable. Cloth oven mitts in use.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice scoop handle in contact with rice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Sanitizing solution not maintained clean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw octopus found at 52°, sausage found at 47° and raw beef found at 47°.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/01/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled dry wiping cloth in use.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs held at ambient temp.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Marked exit/path to marked exit blocked. For reporting purposes only.
|
1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- 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.rice
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Container of medicine improperly stored.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice container.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At time of inspection 97 seats were observed.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets. Reach in freezers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 51 F, meatballs 58 F, chorizo 56 F within 4 hours limit.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Red meat over seafood.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hand soap by clean dishes.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) 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. Beef stew.
|
2/5/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - No conspicuously located thermometer in holding unit. display unit.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Walking or driving surfaces not maintained. PARKING LOT WITH HOLES. ALLOWS RAIN WATER TO STAY IN HOLES FOR LONG TIME. HOLES BECOME INSECT HARBORAGE.
|
7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. parking lot holes throughout
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all reach in cooler
- Critical - Observed raw animal food stored over cooked food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most coolers
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. all coolers
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler shelves. all coolers
|
8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed encrusted material on can opener.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
|
11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. all coolers
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed raw animal food stored over cooked food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all cookers
- Observed residue build-up on nonfood-contact surface. all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- No copy of latest inspection report.
|
9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. worktable
- Critical. No handwashing sign provided at a handsink used by food employees.
|
3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 06/23/2009.
|
9/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product. most coolers
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Critical. No handwashing sign provided at a handsink used by food employees.
|
8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Warning Issued |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about El Rincon Asturiano, 215 Sw 17 Ave #223 & 2, Miami, FL »