- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.reach in cooler on the cook line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- 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. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.the one in the front **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Most coolers
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Gaskets with slimy/mold-like build-up. Most cooler doors
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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.
- Intermediate - Cutting board(s) stained/soiled. Back oven area
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Front area cooler
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most coolers
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Front coolers
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
|
3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
11/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Condenser unit not separated from food storage area. BACK IN FOOD PREPARATION AREA BACK KITCHEN
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable. BACK KITCHEN AREA
- Food-contact surface not smooth and easily cleanable. ON BACK OF FOOD PREPARATION AREA
- Food-contact surface not smooth and easily cleanable. WORKING TABLE BACK AREA OF KITCHEN
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.FOOD PREPARATION AREA BACK
- Garbage enclosure not easily cleanable.
- Critical - Hand sink missing in food preparation room or area. BACK FOOD PREPARATION AREA
- Hood filters not equipped with a drip tray. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. IN BACK OF FOOD PREPARATION AREA WORK TABLE
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. ALL KITCHEN COOLERS
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. MOST KITCHEN SINKS
- No mop sink or curbed cleaning facility provided.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. FRONT REACH IN COOLER
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL BACK KITCHEN FOOD EQUIPMENT
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed cloth used as a food-contact surface. COOKING AREA FRONT SERVIVE
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. BACK AREA
- Observed food debris accumulated on kitchen floor.BACK FOOD PREPARATION AREA
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ALL KITCHEN EQUIPMENT ON BACK PREPARATION AREA
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE IN BACK FOOD PREPARATION AREA
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL KITCHEN COOLERS
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets ALL KITCHEN COOLERS DIRTY AND DUSTY.
- Critical - Observed soiled reach-in cooler shelves.ALL KITCHEN COOLERS
- Observed storage of maintenance tools in areas that may result in cross-contamination. BACK KITCHEN AREA
- Observed unnecessary items on the premise. REMOVE NONWORKING STOVES GRILL COOLERS AND WORKING TABLE IN BACK KITCHEN AREA
- Observed utensils stored in crevices between equipment. BACK KITCHEN AREA
- Observed wall soiled with accumulated black debris CEILING BACK KITCHEN AREA
- Observed wall soiled with accumulated food debris. BACK KITCHEN AREA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
9/10/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
|
3/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Berber Food Mart, 440 Sw 8 St, Miami, FL »