Cafeteria Tonita Corp Improves its Sanitary Rating
Hialeah, FL 33010
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Basic - Accumulation of food debris/soil residue on handwash sink.
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Basic - Bowl or other container with no handle used to dispense food.
Basic - Cardboard used to line nonfood-contact shelves.
Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
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 - Food stored in dry storage area not covered. Rice
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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. Cheese
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Cardboard used to line nonfood-contact shelves.
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Food stored on floor.
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
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.
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 - Employee washed hands in a sink other than an approved handwash sink.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Cardboard used to line food-contact shelves.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Unnecessary items/unused equipment on the premises.
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
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 - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
High Priority - Food prepared in a private home. See stop sale. Tamales
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Basic - Food stored on floor.
Basic - Uncovered food stored near sink exposed to splash.
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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 - Unnecessary items on the premise.
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
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 - Pots or other cooking equipment not being sanitized.
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 - Employee washed hands in a sink other than an approved handwash sink.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Bathroom door not self-closing.
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
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. **Corrected On-Site**
High Priority - Food/ice received from unapproved source. See stop sale. Eggs
High Priority - Stop Sale issued due to food originating from an unapproved source. Eggs
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 - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
Intermediate - No soap provided at handwash sink. Bathroom
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.
Intermediate - Two-compartment sink used for warewashing.
Basic - Clean equipment stored on floor.
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Basic - Food stored on floor.
Basic - Ripped/worn tin foil used as food-contact shelf cover.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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 - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
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. Only one employee.
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.