EPICENTRO CAFE HIALEAH

Violations (14)

• 29-42-4CriticalRepeat

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**

  High Priority

• 03D-02-5CriticalCorrected on site

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (51F - Cooling); cooked chicken (52F - Cooling) in standing unit at kitchen area, as per operator from previous day. Operator discarded during inspection. **Corrected On-Site**

  High Priority

• 14-15-4CriticalRepeat

  Nonfood-grade containers used for food storage - direct contact with food.

  High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed dry food stored on nonfood grade containers. **Repeat Violation**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (46F - Cold Holding) in standing unit, as per operator from previous day. Operator discarded during inspection. Observed cooked pork (51F - Cooling); cooked chicken (52F - Cooling) in standing unit at kitchen area, as per operator from previous day. Operator discarded during inspection.

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (46F - Cold Holding) in standing unit, as per operator from previous day. Operator discarded during inspection. **Corrected On-Site**

  High Priority

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside hand wash sink at kitchen area. Operator removed. **Corrected On-Site**

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 32-04-4

  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

  Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on men's bathroom.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared onsite and held more than 24 hours not properly date marked in standing unit at kitchen.

  Intermediate

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.

  Basic

• 10-08-5Corrected on site

  Ice scoop handle in contact with ice.

  Basic - Ice scoop handle in contact with ice. Observed at front counter. Employee stored properly, **Corrected On-Site**

  Basic

• 10-01-5Corrected on site

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar container, operator stored properly. **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87°F at cook line, operator discarded during inspection. **Corrected On-Site**

  Basic