- Basic - Wet mop not stored in a manner to allow the mop to dry.
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Some at front **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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. Most employees
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - No copy of latest inspection report available.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - OBSERVED EMPLOYEE PERSONAL ITEMS STORED IN OR ABOVE A FOOD PREPARATION AREA. PHONE ON TOP OF PREP TABLE.
- Basic - OBSERVED NO COPY OF LATEST INSPECTION REPORT AVAILABLE.
- Intermediate - OBSERVED POTENTIALLY HAZARDOUS FOOD COVERED WHILE COOLING.
- High Priority - OBSERVED POTENTIALLY HAZARDOUS HOT HELD AT LESS THAN 135 DEGREES FAHRENHEIT OR ABOVE. BUTTER.
- Basic - OBSERVED UNPACKAGED FOOD IN AN UNPROTECTED HOLDING UNIT IN A CUSTOMER/NONSECURE AREA. RI COOLERS NOT LOCKED DURING OPERATION. PATH TO THE RESTROOMS.
- Basic - OBSERVED WET MOP NOT STORED IN A MANNER TO ALLOW THE MOP TO DRY.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter stored outside. Ice added **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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11/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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