Latest news with #WenndyAyerdis
Miami Herald
04-04-2025
- Business
- Miami Herald
Dangerous pork and pastries among a Kendall bakery's inspection problems
Inspectors found no living and moving violations at a Kendall bakery and custom cake maker, but they did find cleanliness problems and in-use knives shoved into a dark place they shouldn't be. Monday's visit to Caliz Cake Design, 15588 SW 72nd St., by Florida Department of Agriculture and Consumer Services inspectors Wenndy Ayerdis and trainee Margaret Alvarez resulted in 'Re-Inspection Required,' the Ag Department's version of a failed inspection. Ag Department inspectors can't shut a place down. They can, however, order food into the garbage and take equipment out of action. The inspectors did. Here's some of what they found: MORE: Pinecrest's Wayside Market failed its most recent state inspection ▪ The food service area ice machine had 'black mold-like grime encrusted on the interior.' ▪ In the processing area, knives used for cutting bread for sandwiches, instead of being in a knife rack, were kept 'wedged between the two preparation tables across from the stove.' ▪ In the same area, the 'table and floor mixer attachment joint was found with old food residue.' ▪ Also, there was 'heavy dust accumulation on the fan installed above the preparation tables near the fryers.' ▪ The lids on containers for flour and powdered sugar had 'dust and old food residue encrusted' on them. ▪ 'Burned on grease deposits and carbon residue were encrusted on the exterior of multiple baking trays, pots and pans throughout the processing area.' ▪ 'Single-use aluminum baking cups for mini flan found being reused and stored throughout the processing area.' ▪ 'Grease was accumulated on filters of hood system installed above the fryer units and gas stove' in the processing area. ▪ In the food service area, there wasn't a splash guard between the handwash sink and the coffee machine. ▪ Food service area employees weren't 'wearing hair restraints while engaged in open food handling and preparation.' ▪ Food employees in both food service and food processing areas, 'did not wash hands between entering and exiting food preparation area and prior to donning gloves to handle food items.' ▪ Five 2-pound packs of 7 Stars Smoked Pork in the customer reach-in cooler 'were unable to be determined to come from an approved source, with no valid permit or manufacturer information provided by the establishment.' Also, the pork was only 71 degrees when it needed to be 41 degrees or under. Stop Sale on the pig flesh. ▪ At the hot counter, where food needs to be kept at 135 degrees or higher, the cheese pastelitos were 83 to 85 degrees and the beef pastries were 83 to 86 degrees. Stop Sales hit both, which were trashed. ▪ No probe thermometer was there to measure the fried eggs, sliced ham and cheese in the processing area. 'Food establishment needs to obtain a thin-stem probe thermometer by next routine inspection.' ▪ A Stop Use Order hit a silver General Electric refrigerator with an ambient temperature of 51 degrees. Refrigerated food needs to be kept at 41 degrees or less.
Miami Herald
28-02-2025
- Miami Herald
Old food. Misplaced Butt Paste. Bakery roaches. A Broward Winn-Dixie had some issues
Inspectors saw food that had aged out of its place in the deli and roaches in the bakery during a stop at a Plantation Winn-Dixie. By the time Florida Department of Agriculture and Consumer Services inspectors Wenndy Ayerdis and Bryan Kirkconnell were done Tuesday at 901 N. Nob Hill Rd., they had shut down the bakery with a Stop Use Order and marched food to the trash with Stop Sale Orders. The Stop Use Order remained in effect after Inspector Pedro Llanos stopped by Wednesday. Here are some of the problems Ayerdis and Kirkconnell listed. ▪ The bakery had 'carbon-encrusted baking trays.' ▪ 'Live roaches were crawling behind and beneath the large bakery oven near a metal pipe.' That brought a Stop Use Order for 'all open food processing and handling, all food related equipment and utensils in the bakery, including the ovens, proofer and bread slicer.' MORE: Federal lawsuit accuses Publix of deceptive pricing practices — and brings receipts ▪ Too old food packed the deli cold unit. Double hardwood ham, oven-roasted turkey, Serrano ham and criollo ham that reached its seven-day limit on Sunday had been allowed to hang around until Tuesday. Stop Sales all around. ▪ Also in the deli: 'Container of Butt Paste stored inside an empty sandwich preparation unit near the steamer/oven unit.' MORE: Bugs in rice and cases of food in standing water among a Miami restaurant's 41 violations ▪ No paper towels at a seafood area handwash sink. ▪ Packages of jumbo frozen scallops in a retail reach-in freezer contained 'no manufacturer or distributor information.' ▪ 'Old food residue encrusted on the blade' of a deli slicer that hadn't been used Tuesday, so the crud was from at least Monday. ▪ In the produce area, there was 'old food residue encrusted on a knife stored in the clean knife holder.' ▪ Watermelon quarters in the backroom walk-in cooler measured 42 to 51 degrees and needed to be at or under 41 degrees. Stop Sales on the watermelon. ▪ For the same reason, Stop Sales also rained on shrimp, mahi fillets, tilapia, bologna, sausage and ham in retail cold units.
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Miami Herald
12-02-2025
- Health
- Miami Herald
Here's why all the food in a Kendall BJ's Wholesale Club display unit got trashed
Anytime a state inspection's description of what food got hit with a Stop Sale Order is 'all food items in the deli cold display unit,' it's not a happy day for the place being inspected. On Monday, that place was the BJ's Wholesale Club at 7007 SW 117th Ave. This isn't the Kendall BJ's that had to dump pastelitos during a failed inspection last March. This is the Kendall BJ's that failed inspection in March 2022. READ MORE: Unsafe cheese, unclean 'clean' slicers at a Kendall's BJ's Wholesale Club Wenndy Ayerdis was one of the Florida Department of Agriculture and Consumer Services inspectors at the BJ's with the bad pastelitos, and she teamed up with Margaret Alvarez for Monday's inspection. Here's what they found: ▪ The deli cold unit measured 46 to 49 degrees, way too warm for equipment with the job of keeping the meat and cheese inside at or under 41 degrees. Warmer than 41 can turn all that food into an armada of foodborne illness bacteria boats. While the inspectors watched the unit being repaired and cleared it, withholding a Stop Use Order, they carpeted the food inside with Stop Sales: American cheese, gouda, Buffalo wing cheddar, turkey breast, prosciutto, salami, uncured ham, El Toro ham and polish ham. All of it trashed. MORE: Lunch meat 3 weeks past its trash date among the problems at a Broward Fresh Market ▪ Food workers in the bakery, deli, meat and rotisserie areas 'did not wash their hands between entering and exiting the food preparation area and prior to donning gloves to handle food items.' ▪ Those same workers were 'wearing single-use gloves to handle food items, then changing tasks, entering and exiting the preparation areas without changing their gloves.' ▪ The bakery handwash sink didn't have any paper towels and was blocked by a rolling rack with baking trays. ▪ The rotisserie area's handwash sink had 'oven gloves used for rotisserie chicken stored inside the hand sink basin.' ▪ In the meat room, the sink where the washed cookware gets sanitized had weak sanitizer. ▪ The meat foam trays weren't in original packaging, so vulnerable to contamination. ▪ 'Dirt and dust were accumulated on the fan guards of the meat cold room condensing unit.'
