The Nomad Cafe, 2002 S Harbor City Boulevard, Melbourne, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean wiping cloth supply not properly stored.stored on belts of aprons. **Corrected On-Site** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Front of the hand sink on the cook line **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Reuse of single-use metal cans.manager discarded **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- Intermediate - Cook line Cutting board(s) stained/soiled. **Warning**
- 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. **Warning**
|
07/21/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable./ portable cutting boards
- Basic - Duct tape on the end of the cooks line cutting board
- Basic - Floors not maintained smooth and durable./ dry storage area
- Basic - In-use wet wiping cloth/towel used under brown tub holding ice bath for product on cooks line.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ wood shelving in dry storage and in freezer
- Basic - Old labels stuck to food containers after cleaning.
- Intermediate - Moderate Encrusted material on can opener blade. **Corrected On-Site**
|
3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.bowl used to scoop nachos
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting boards has sever cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled dry wiping cloth in use.on belts of cooks
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.lemon in cup
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.cook line cooler drawer:Cooler drawers: raw chicken 45° raw beef 45° raw haddock 45°. Recommend rapid chill
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handling raw to ready to eat
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
|
10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
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