- Basic - Bathroom door not self-closing. Women's
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front area
- 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 - Probe thermometer not within the intended measuring range of use.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
11/05/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Room temperature.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Room temperature.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. **Repeat Violation**
|
2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of poultry on the floor in the walk in freezer
- 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 - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce.raw poultry next to potatoes in the walk in cooler
- Basic - Wall soiled with accumulated food debris.in the kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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 - Soil residue in food storage containers.the container that has rice stored inside of in in the kitchen
- Intermediate - Spray bottle containing toxic substance not labeled.degreaser
|
10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- High Priority - Raw animal food stored over cooked food.raw chicken over cooked beans
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.cleaner
|
2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- No mop sink or curbed cleaning facility provided.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.side door
- Observed wall in disrepair.kitchen behind fryer
- Critical - Vacuum breaker mising at hose bibb.
|
12/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- No mop sink or curbed cleaning facility provided.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bathroom facility in disrepair.women's bathroom
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- 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.kitchen and in walk in cooler and in freezer
- Critical - Observed food stored on floor.freezer
- Observed ice scoop with handle in contact with ice.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.side door
- Observed ripped/worn tin foil and cardboard used as shelf cover.
- Critical - Observed toxic item stored by food.vitamin 500 next to sugar
- Observed wall in disrepair.kitchen behind fryer
- Observed wall soiled with accumulated grease.kitchen
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rusty
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
|
8/8/2012 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. OBSERVED SHELVES IN WIC MADE OF WOOD.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED TRAY ON HAND WASH SINK IN KITCHEN Corrected On Site.
- Critical - Observed food stored on floor. OBSERVED MEAT STORED ON THE FLOOR IN WIF.
- Wet wiping cloth not stored in sanitizing solution between uses.OBSERVED CLOTH ON PREP TABLE NOT IN USED Corrected On Site.
|
4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. AT HAND WASH SINK IN KITCHEN AREA. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. HANDS W SH SINK IN KITCHEN AREA.
- Critical - Observed food stored on floor. OBSERVED BAG OF ONIONS ON THR FLOOR IN WIC. Corrected On Site.
|
9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS MISSING FROM HAND WASH SINK.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.OBSERVED BOWL IN COOKED RICE. Corrected On Site.
|
6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
|
1/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mar Sol Cafeteria, 12720 Cairo Lane Unit-A, Miami, FL »