- Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Floor tiles missing. Kitchen area. **Warning**
- Basic - Floors not constructed to be easily cleanable.kitchen area. **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen area. **Warning**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chimichurri sauce (herbs, garlic, oil) content. Sold at Market. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer (cafeteria / window/reach in freezer). **Warning**
- Basic - Single-service items stored on floor. Case with cups (Deli Area). **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken wings (not under cooling process). 41°f. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked foods placed in the cooler . No date marking. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. JOSE L. DIAZ 10/07/2014. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Cafeteria /window . Top covering easy access to hand sink. **Warning**
- 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. All 3 employees in food preparation dies not have Employee Training Cards. **Warning**
|
10/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/11/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Banana case on floor. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned and sanitized pots and pans not inverted. **Warning**
- Basic - Designated drinking area located in a food preparation or other restricted area causing possible cross contamination. Water bottle at Pastry area over foods. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Pastry cook / chef. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Ice machine lid. **Warning**
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Parties of 6 and over. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor tiles missing. Kitchen area. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - Ice scoop handle in contact with ice. Bar area . **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoops with handles are necessary for flour, rice, sugar containers. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Tongs at main cook line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche offered . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastries at room temperature (for window cafeteria) at 78°f. Corrective action : reheat to 165 or over and held at/over 135°f. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Salmon uncooked over case of yucca. Walk in freezer (salmon portioned by restaurant) **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink. **Warning**
- 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. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. At kitchen area . Mustard bottles. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Ice dumped at bar area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front window (cafeteria). **Warning**
- 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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2/10/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Hole in wall.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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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1/28/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- 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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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
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