- Basic - Ceiling tile in disrepair. Kitchen area.
- Basic - Ceiling tile missing. Kitchen area.
- 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. Back area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Using 3 compartment sink (sanitizing one) as a drying area.
- Basic - Food stored in holding unit not covered. Empanadas , stuffed dumplings at walk in cooler 42°f.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimps inside hand washing sink.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Fromm cook line to back area to cook line (no hand washing).
- High Priority - In-use utensil not stored in clean water at or above 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastries , empanadas not kept in hot holding . 133°f . Corrective action : Cooled all the way and place trays inside walk in cooler or keep time as a public health control.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef from delivery left outside cooler 74°f. Corrective action :placed inside walk in cooler unit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in it.
- Intermediate - Handwash sink used for purposes other than handwashing.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- 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 - Manager lacking proof of food manager certification.
- 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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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2013 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- 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 : 01/14/2013.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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