- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Quiche
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair.plastic sliding door is cracked on yogurt RIC
- 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.
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plastic pitchers stored under paper towel dispenser by HWS.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Nonfood-contact equipment in poor repair.plastic sliding door is cracked on yogurt RIC
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 pans of Quiche are 54°F, corrective action taken by putting in RIC. Operator wants to use TPHC.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. SHELL EGGS ARE HELD AT ROOM TEMPERATURE FOR BREAKFAST. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/20/2014 | Routine - Food | Warning Issued |
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Servers **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. Drygoods storage **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. By ice cream and by cooking station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.Wiping cloths in handsink. Corrected On Site.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-grade containers used for food storage.Bag to cover bread. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Milk and Creamer in reach-in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Soup spoons.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spatulas for crepes. Corrected On Site.
- Observed knife block in use to store knives.
- Observed single-service articles improperly stored.
- Observed utensils stored in crevices between equipment.Knives.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.Back prep area.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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7/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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