- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing-200ppm wiping cloths-50 ppm Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-kitchen.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-3-door coke coolerwith p.h.f.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning; Corrected On Site. 50 ppm
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine--need chlorine not quatinary
- Critical - No conspicuously located thermometer in holding unit-soda cooler.
- Observed a nonfood-grade basting brush used in food--metal on brush Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat in sugar Corrected On Site.
- Critical - Observed screen in door torn/in poor repair-bottom of back door
- Observed single-service articles stored without protection from contamination-kitchen. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Ceiling tile missing. cookline
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice, beans. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical - No handwashing sign provided at a handsink used by food employees. front counter. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. soup in a deep tightly closed container in a reach in cooler from 89 to 80 degrees fahrenheit in 45 min. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing. unclean coffe cups inside front counter hand sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed leaking pipe at plumbing fixture. front counter hand sink.
- Critical - Observed raw animal food stored over ready-to-eat food. raw bacon over cooked sausage in a reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup, rice in the bain marie and rice cooker (off). Corrected On Site. moved to a cooler.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
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9/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. VULCAN reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Handwash sink not accessible for employee use at all times. kitchen. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter hot cabinet. potentially hazardous food must be held in this unit until proper temperature can be maintained.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice.
- Lights missing the proper shield, sleeve coatings or covers. glass door reach in cooler.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wood kitchen shelving
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food being cooled by nonapproved method. tightly closed containers
- Critical - Observed liquid waste leakage from grease trap onto ground. establishment backdoors.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plant foods, beef, poultry in the VULCAN reach in cooler. moved to another unit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef patties, sausages on the hot display cabinet. explained and implemented time control procedure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. stuffed pastries on the front counter display cabinet. Explained and implemented time control procedure.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, beans on the reach in cooler.
- Critical - Working containers of food removed from original container not identified by common name. salt.
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9/9/2011 | Routine - Food | Warning Issued |
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