Basic - Carbon dioxide/helium tanks not adequately secured.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster oven
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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.
5/10/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 50 F, cheese 52 F
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ready to eat
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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