- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. Eggs on steam table found at 107°.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken found at steam table at 112°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas in pastry box found at 112°.
- Intermediate - Cutting board(s) stained/soiled.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Working containers of food removed from original container not identified by common name.squeeze bottles
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken.chicken salad container in 3 comp sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.in 3 comp sink **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination.bagel displayed but cover missing
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.salmon **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On top of tomatoes box **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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. Ham and roast beef in reach in cooler
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.reach in freezer
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Interior of microwave soiled with encrusted food debris.
- 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. Bottles.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastry, meat, cheese.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- 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. **Warning**
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3/26/2013 | Routine - Food | Warning Issued |
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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11/15/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham,tuna,cheese Corrected On Site.
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11/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. restrooms
- Critical - Handwashing cleanser lacking at handwashing lavatory. restrooms
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
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5/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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