- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. Prohibition. While preparing food, food EMPLOYEES' may not wear jewelry including medical information jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band.
- Grease drip trays shall be pitched to drain into an enclosed metal container having a capacity not exceeding 1 gallon. FOR REPORTING PURPOSES ONLY
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. INSIDE ICE MAKER
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed soiled oven in kitchen.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall soiled with accumulated grease.
- Critical. Observed toxic item stored by food.
- Wet mop not hung to dry.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- 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. Unapproved PROVIDER PYRAMID
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2/3/2010 | Routine - Food | Warning Issued |
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