LA DIOSA TAQUERIA MIAMI LAKES

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. Observed dishwasher placed dirty dishes than touched clean dishes. Instructed operator regarding the wash hand procedure. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Poultry (52F - Cold Holding); shrimp (50F - Cold Holding); Beef (53F - Cold Holding); mushrooms (54F - Cold Holding). In reach in cooler for less than 4 hours as per operator. Operator removed the items to another reach in cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (122F - Hot Holding); Poultry (130F - Hot Holding); pork (125F - Hot Holding); sweet plantain (106F - Hot Holding); chorrizo (86F - Hot Holding) in portable steam table. For less than 4 hours, operator increased equipment temperature. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cube inside hand sink, located on the back area. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside rice container. Warning

Basic - Equipment in poor repair. Reach in cooler located in front of cook line. Observed Poultry (52F - Cold Holding); shrimp (50F - Cold Holding); Beef (53F - Cold Holding); mushrooms (54F - Cold Holding). In reach in cooler for less than 4 hours as per operator. Operator removed the items to another reach in cooler. Warning

Basic - Floor area(s) covered with standing water. On dry storage floor. Warning

Basic - Floor tiles missing and/or in disrepair. Cook line. Warning

Basic - Old labels stuck to food containers after cleaning. Observed old label on cleaned plastic containers. Warning

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed glass dishwasher machine with Chlorine sanitaizer solution of 0 ppm. Instructed operator to used high temperature dishwasher machine while the glass machine is getting fix. Warning

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. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (47F - Cold Holding); Beef (48F - Cold Holding); cooked pork (47F - Cold Holding); cooked beef (47F - Cold Holding); cooked beef (46F - Cold Holding); chicken (46F - Cold Holding); raw beef (46F - Cold Holding) for less than 4 hours as per operator. Operator moved the food items to reach in cooler and walk in freezer. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple food items under cooling process covered by a plastic wrap. Operator uncovered. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 55°F. Warning

Basic - Ice bucket/shovel stored on floor between uses. Operator properly stored it. Corrected On-Site Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 84°F, operator placed on top of the stove, to be reheat at 135°F or above. Corrective Action Taken Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solution of 0 ppm. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies on bar station walls. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork, also raw chicken in the same container with raw beef. Operator properly stored it. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed softener chemicals in spray bottle with no label. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed single white cutting board with marked located at the waitress station. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer. Warning

Basic - Ice scoop handle in contact with ice. Operator removed it. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in hot water at 84°F operator placed on flat grilled during inspection. Corrective Action Taken Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Standing water in bottom of reach-in-cooler. Next Warning

High Priority - Bottle of syrup stored in ice used for drinks. See stop sale. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions of 0 ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cheese inside reach in cooler operator properly stored it. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of syrup stored in ice used for drinks. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ahogado sauce (50F - Cold Holding) cut melon (64F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to preparation table. Paper towel was replaced during inspection. Warning

Intermediate - No soap provided at handwash sink. Located next to preparation table. Soap was replaced during inspection. Corrected On-Site Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Current Hotel and Restaurant license not displayed. 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. Warning

Basic - Floor tiles missing and/or in disrepair. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop inside water at 84°F. Operator discarded it. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (93°F/90°F - Cooling) was cooked at 10 am as per operator, temperature checked at 1:15 pm. Warning

High Priority - Food stored in ice used for drinks. See stop sale. Observed multiple syrup bottles inside ice located at the bar station" Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty placed from customer table to dishwasher area than touched pitcher of water and server water to customer. Instructed operator regarding hand wash procedure. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple syrup bottles inside ice located at the bar station" Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (93°F/90°F - Cooling) was cooked at 10 am as per operator, temperature checked at 1:15 pm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (56°F - Cold Holding) located at the bar station for less than 4 hours as per operator. Operator placed inside reach in cooler. Warning

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. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (93°F/90°F - Cooling) under ice but the container was covered with a plastic wrapped. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine with a final rinsed of 140°F. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand wash sink located at the bar station, operator replaced paper towel during inspection. Corrected On-Site Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - No soap provided at handwash sink. On hand wash sink located at the bar station. Operator placed bottle of soap on hand wash sink during inspection. Corrected On-Site Warning

Basic - Faucet/handle missing at plumbing fixture. On hand wash sink next to three compartment. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

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

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Old labels stuck to food containers after cleaning. Warning