- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drink uncovered next to food trays prepared .
- High Priority - Employee failed to wash hands before putting on gloves to work with food. No supplies at both of the hand washing sinks. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area and food preparation.
- Intermediate - No soap provided at handwash sink. Dishwasher and food preparation area . Detergent is not acceptable . Must placed a hand soap dispenser.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/22/2014 | 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 - Food stored in a location that is exposed to splash/dust.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Priority: Basic
- Intermediate - Observed: 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. Priority: Intermediate
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic
- Intermediate - Observed: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Priority: Intermediate
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. Priority: Intermediate
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Priority: Basic
- Intermediate - Observed: No metal stem-type thermometer provided to measure temperature of food products. Priority: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. Priority: Intermediate
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed handwash sink used for purposes other than handwashing.
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11/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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