LA GOCHA DE MIAMI

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on floor on front counter. Employee moved to reach in cooler during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed container with discarded food stored inside hand wash sink. Employee removed during inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed case of raw shell eggs stored on floor in front counter. Employee moved to reach in cooler during inspection.

Basic - Old labels stuck to food containers after cleaning. Observed in metal pans stored above 3 compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit. Repeat Violation

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

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sinks by three compartment sink and front counter. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located mop sink. Repeat Violation

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. Provided at time of inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Towels, sponges and plastic container. Observed operator removed at time of inspection. Corrected On-Site

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running water per four minutes 80°f located hand wash sink front counter area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and front counter area. Provided sign at time of inspection.

Basic - Single-service articles improperly stored. To go container. Observed operator stored properly. Corrected On-Site