- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling fan had accumulation of dust/debris. At reach in cooler
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Reach in cooler
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Liver next to avocado at prep table..
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. **Corrected On-Site**
- Intermediate - Accumulation of food debris/food containers
- 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 written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Omelette 78°
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- 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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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- 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 chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 paper towels or mechanical hand drying device provided at handwash sink.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit.
- Critical - Hot water not provided/shut off at employee hand wash sink.front sink
- Critical - Observed employee eating in a food preparation or other restricted area.front prep area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after eating
- Critical - Observed empolyee wash hands with no hot water. **Corrected On-Site**
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.three compartment sink **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut fruits front counter and sand wich left out for lunch
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.wipping cloth 400 PPM **Corrected On-Site**
- Observed utensils stored in crevices between equipment.by three compartment sink **Corrected On-Site**
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.mens restroom
- Observed build-up of grease on nonfood-contact surface. filters
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions.Mens restroom
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Observed employee with no hair restraint.Cook
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food container handle upside down buried inside chicken stew inside reach in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed encrusted material on can opener.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs at 72 degrees
- Critical - Vacuum breaker mising at hose bibb.Cookline area
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.Cookline area
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed potentially hazardous food thawed at room temperature.Raw chicken
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed cloth gloves contacting ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep tables bottom shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Mop/service sink installed/available at establishment not accessible .
- Critical. Vacuum breaker mising at hose bibb.Cookline area
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed food debris accumulated on kitchen floor.Under equipment
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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
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10/15/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Ocean Delight's Cafe, 782 Nw 42nd Avenue Unit 14, Miami, FL »