D-Coy Cafe, 19501 Biscayne Blvd # 2013, Aventura, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Critical. Label on a food (muffins) item packaged on-site lacking required information.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment (reach-in cooler, with shelf above 56F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical. Observed food (washed lettuce) contaminated by unsanitized equipment-touching wall of countertop. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. No three-compartment sink provided. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-22-10.
- Critical. Employees not informed of acceptable sanitary practices-observed bare hand contact with ready-to-eat food, not sanitizing dishes.
- 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 This violation must be corrected by : 6-22-10.
|
4/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food (bread) contaminated by unsanitized equipment. Corrected On Site.
- Observed equipment (clear display cooler) in poor repair. Cold holding temperature ranges from 41F (top), and 49F(bottom).
- Critical. No three-compartment sink provided. Repeat Violation.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution with chlorine used for wiping cloths.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. This Violation MUST be complied by next Unannounced Inspection.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Hot water not provided/shut off at employee hand wash sink (bathroom).
|
10/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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