- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Contacted water and sewer department and hotel is waiting for them to finalize form.
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6/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plates
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter 50 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs 129 F, sausage 127 F at buffet line
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/2/2014 | Routine - Food | Warning Issued |
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Need quaternary test kit (iodine test kit in premises). **Warning** No test strips available at callback
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning** No thermometer available at callback
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10/17/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Need quaternary test kit (iodine test kit in premises). **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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. **Warning**
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7/10/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Kitchen (Hole)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Egg patties placed next to hand sink, exposed to splahes
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
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