- Basic - Cove molding at floor/wall juncture broken/missing. By back area
- Basic - Duct tape used to repair nonfood-contact surface. Coffee machine handle.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Kitchen handwashing sink, 3 ccompartment sink **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice and beans 48 f
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken salad 50 f, raw beef 48 f, cheese 64 f,( raw beef 48 f ( about 1 hour ago)
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked chicken 47-50 f stored at reach in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, 200 ppm+ **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and beans
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand washing sink.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand washing sink.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- 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. Butter at 64 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 121 f (prepared 1 hour ago)turkey empanadas 109 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over rte butter. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Only quaternary strips available and establishment is using chlorine
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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. At time of inspection, no certificates were provided.
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1/31/2014 | Routine - Food | Warning Issued |
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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.
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11/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Front deli case.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons, forks
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes 100 f at pastry box, operator reheated product to temperature
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
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9/13/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy] Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in holding unit.[reachin cooler]
- 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.
- Observed gaskets/seals on cold holding unit in poor repair.[tabletop reachin cooler]
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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