LA DIOSA TAQUERIA MIAMI LAKES

Violations (7)

• 12A-13-4Critical

  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 - 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

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in drawer cold holding. Operator properly stored it. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  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 chimichurri (73°F - Cold Holding), for less than 4 hours as per operator. Operator placed under ice.

  High Priority

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing dishes on hand sink, located at the bar station.

  Intermediate

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning.

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic