GARI MARIA RESTAURANT.
229 NW 22 AVE
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/6/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at front counter soiled.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 29-08-4:Basic - Plumbing system in disrepair. Observed men's restroom hand wash sink leaking water from pipe underneath.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located at front counter with rusted shelves.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in men and women's restroom. Operator restocked. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at men and women's restroom. Operator restocked. Corrected On-Site
Food safety inspection conducted on 12/6/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 5/29/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used as scoop inside the flour. Employee removed it.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board not longer cleanable.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of the ice machine. Employee stored it inside a bucket. Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above plantains. Employee placed raw eggs at the bottom of the reach in cooler. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at thefront counter. Employee provided paper towel. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup inside the reach in cooler not date marked. As per employee food was cooked Sunday.
Food safety inspection conducted on 5/29/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 2/6/2024
High Priority
4
Intermediate
5
Basic
5
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee was eating in a food preparation table.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored next to the hand wash sink.
- 12A-07-5:High Priority - Observed employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was coach to wash hands before putting on gloves.
- 12A-13-4: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 employee used her cell phone and then engaged in food preparation.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee adding cheese to a ready to eat food with bare hand.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitizer of any kind at the time of the inspection.
- 11-27-4: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. Form was provided.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
- 11-26-1: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. Form was provided.
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food inside the reach in cooler not date marked.
Food safety inspection conducted on 2/6/2024 revealed 14 total violations (4 high priority, 5 intermediate, 5 basic).