- Basic - Ceiling in disrepair.Bathroom.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 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 paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
|
6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Uncleanable knife block in use to store knives.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
|
12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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 metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. **Corrected On-Site**
- No mop sink or curbed cleaning facility provided.
|
12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - NO HANDWASHIGN SIGN PROVIDED AT A HANDSINK USED BY FOOD EMPLOYEES. MEN'S RESTROOM.
- Critical - NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.
- Critical - OBSERVED FOOD STORED IN A PROHIBITED AREA. OBSERVED SHELL EGGS STORED ON TOP OF COOLER. CORRECTED ON SITE.
- Critical - OBSERVED INTERIOR OF REACGH-IN COOLER SOILED WITH ACCUMULATION OF FOOD RESIDUE. OBSERVED COOLER SOILED.
- OBSERVED NONFOOD-CONTACT EQUIPMENT IN POOR REPAIR. OBSERVED HANDLE OF REACH IN COOLER BROKEN.
- READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITH NOT PROPERLY DATE MARKED. OBSERVED BEANS IN RICE WITH NO DATE MARKINGS.
|
3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. ALL HAND WASH SINK.
- Critical - Observed container of medicine improperly stored. OBSERVED BEPTOBISMOL IN RIC. Corrected On Site.
|
12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical - FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
|
4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLER IS NOT WORKING.
- Critical - Establishment'S LICENSED HAS BEEN EXPIRED. This violation must be corrected by : 12-1-10.
- Critical - Hand wash sink lacking proper hand drying provisions. AT ALL HAND WASH SINK.
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT ALL HAND WASH SINK.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-1-10.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. AT ALL HAND WASH SINK.
- 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 This violation must be corrected by : 12-1-10.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets/seals on cold holding unit in poor repair. RIC GASKET IS BROKEN.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
|
10/1/2010 | Routine - Food | Warning Issued |
| No report available. | 12/22/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Sweet House Cafe (Bar & Restaurant), 800 Alibaba Ave, Opa Locka, FL »