- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee rest rooms
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Unnecessary items on the premise.
- Basic - Working containers of food removed from original container not identified by common name. Bottles not labeled.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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09/15/2014 | Complaint Full | Call Back - Complied |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee rest rooms
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster overflowing garbage. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Garbage on the ground and/or pad around dumpster. odors. Rear of building **Warning**
- Basic - Grease recycling container overflowing onto ground. Back of establishment **Warning**
- Basic - Nonbagged garbage in dumpster. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Unnecessary items on the premise.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bottles not labeled.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands before putting on gloves. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs and poultry over ready to eat foods, in a reach in cooler.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All
- Intermediate - No soap provided at handwash sink. Kitchen
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09/12/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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5/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food stored on floor. Onions, beans.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front counter area, near stove.
- Basic - Self-closing device on bathroom door disconnected/broken.
- 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 - 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. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach n cooler, kitchen. **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.
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3/11/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment in poor repair. Reach in cooler in kitchen , foods at 50°F. Ambient 53°F.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, cheese, sausage
- 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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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - No soap provided at handwash sink.
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6/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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