- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf in the back next to the 2 compartment sink **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw poultry in plastic buckets stored on the floor in the walk in cooler. **Warning**
- Basic - Ceiling tile missing.in the prep area **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Faucet/handle missing at plumbing fixture.at the hand sink next to the 2 compartment sink. **Warning**
- Basic - Floor area(s) covered with standing water.under the three compartment sink in the front **Warning**
- Basic - Floors not maintained smooth and durable.kitchen **Warning**
- Basic - Grease accumulated under cooking equipment.kitchen **Warning**
- Basic - Hole in wall.under the prep table next to the 2 compartment sink **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Leaking pipe at plumbing fixture.under three compartment sink in the front **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in prep and ware washing area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.hot holding unit in the front **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.back hand sink **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.plastic spoons on the front table. **Warning**
- High Priority - Live, small flying insects in food preparation area. Kitchen **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw beef over cooked beans in the walk in cooler **Warning**
- High Priority - Vacuum breaker missing at hose bibb.by the bathroom **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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 - No soap provided at handwash sink.back hand sink **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
|
08/01/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf in the back next to the 2 compartment sink **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw poultry in plastic buckets stored on the floor in the walk in cooler. **Warning**
- Basic - Ceiling tile missing.in the prep area **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Faucet/handle missing at plumbing fixture.at the hand sink next to the 2 compartment sink. **Warning**
- Basic - Floor area(s) covered with standing water.under the three compartment sink in the front **Warning**
- Basic - Floors not maintained smooth and durable.kitchen **Warning**
- Basic - Food not stored at least 6 inches off of the floor.bread in container not stored 6 inches off the floor. **Warning**
- Basic - Grease accumulated under cooking equipment.kitchen **Warning**
- Basic - Hole in wall.under the prep table next to the 2 compartment sink **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Leaking pipe at plumbing fixture.under three compartment sink in the front **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in prep and ware washing area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.hot holding unit in the front **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.back hand sink **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.plastic spoons on the front table. **Warning**
- Basic - Wall soiled with accumulated grease.kitchen **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.employee handling bread with bare hands. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and pans **Warning**
- High Priority - Live, small flying insects in food preparation area. Kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.*sliced tomatoes 50°F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw beef over cooked beans in the walk in cooler **Warning**
- High Priority - Vacuum breaker missing at hose bibb.by the bathroom **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At the three compartment sink **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.buckets stored in the sink in the back **Corrected On-Site** **Warning**
- Intermediate - Metal stem-type thermometer soiled. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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 - No soap provided at handwash sink.back hand sink **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Two-compartment sink used for warewashing. **Warning**
|
07/25/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All kitchen shelfs
- Basic - Build-up of grease on nonfood-contact surface.hood front area
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Front area
- Basic - Build-up of soil/debris on the floor under shelving. Next to fryer and back cooking area
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing.kitchen
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee wearing soiled apron. Cook
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not maintained smooth and durable. Kitchen area
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Grease accumulated under cooking equipment. Front cooking area. And kitchen back area
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most cooler
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Most hand sinks
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris. Kitchen
- Basic - Soiled reach-in cooler gaskets. All cooler
- Basic - Spray bottle containing a food product not labeled.
- Basic - Utensils in poor condition. Kitchen area most utensils
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Fuel-burning, wick-type, unvented space heater in use inside an enclosed building or patio area. For reporting purposes only.
- High Priority - Raw animal food stored over canned/bottled drinks. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top. And fryer
- Intermediate - Handwash sink not accessible for employee use at all times. Coffee area
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Coffee area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All kitchen coolers
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
|
8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- 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.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
|
2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. all coolers
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Violation: 22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. all coolers
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. WALKING COOLER
|
12/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. all coolers
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. stove area
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Violation: 22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. all coolers
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. WALKING COOLER
|
10/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom fixtures designed with non-readily cleanable design.
- Ceiling not smooth and easily cleanable. THROUGHOUT
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. REPAIR THROUGHOUT THE REST
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. stove area
- Lights missing the proper shield, sleeve coatings or covers. WALKING COOLER
- Critical - No conspicuously located thermometer in holding unit. all coolers
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. most hand sink
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN EQUIPMENT DUSTY THROUGHOUT
- Observed ceiling in disrepair. BACK STORAGE AREA
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed hole in ceiling. BACK STORAGE AREA REPAIR
- Observed improper storage of maintenance tools that interferes with cleaning. BACK STORAGE AREA
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Observed open dumpster lid.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets. all coolers
- Critical - Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Observed unnecessary items stored in garbage enclosure.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical - Observed use of soiled customer utensils to provide second portions or refills.
- Observed utensils in poor condition. most utensils
- Observed wall and/or ceiling obstructed with exposed utility lines. BACK STORAGE AREA
- Observed wall in disrepair. REPAIR WHERE NEEDED KITCHEN
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/19/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. asked employee and she said that the in-use cutting board has not been cleaned since 5 am.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer. Repeat Violation.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - Manager lacking proof of Food Manager Certification. Manager not present at the time of inspection.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. Information on file, manager not present at the time of inspection
- Critical - Observed 3 dead roaches on premises.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed floor and wall junctures not coved. back area.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food warmer surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soil residue in storage containers.
- Critical - Observed the use of an unclean thermometer. thermometer inside food warmer
- Observed wall in disrepair. by water heater.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs 108 degrees, pastry 110 degrees at food warmer. Repeat Violation.
|
5/4/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer at front counter.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit. walk in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee handling money then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over cooked beans.
- Critical - Observed roach activity as evidenced by 2 live roaches found in storage area by rice bags.
- Observed unnecessary items on the premise. non-working equipment in premises.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Required employee training expired.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Utensils/pots and pans not sanitized after cleaning.
|
10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. pastry warmer.
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. manager not present at time of inspection.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Manager not present at time of inspection.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee using 3 compartment sink.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed unnecessary items on the premise. non-working cooler.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry warmer.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. not visible.
- Critical - Utensils not sanitized properly after cleaning.
|
5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. not visible.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. food warmer at front counter.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed unnecessary items on the premise.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. how to calibrate thermometer. Corrected On Site.
|
10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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 at room temperature. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor.
- Observed single-service articles stored without protection from contamination.
- Plumbing system in disrepair. 3 COMPARTMENTS SINK FAUCET DOESN'T REACH ALL THREE SINKS.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed bathroom facility in disrepair. TOILET SEAT
- Critical. Lack of toilet tissue at each toilet.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall.
- Observed wall in disrepair.
- Observed wall soiled with accumulated food debris.
- Observed ceiling in disrepair.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food.
- Observed unnecessary items on the premise.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/2/2009 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/25/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about La Libertad Market Cafeteria, 701 W Flagler St, Miami, FL »