- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. CHEESE, HAM PIECES (BLOCKS).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SAUCES, PLANT FOODS.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT COOKER (86F).
- Observed in-use utensil NOT stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed utensils stored in crevices between equipment. KNIVES.
- Critical. Observed handwash sink used for purposes other than handwashing. WASHING DISHES IN IT.
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT.
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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. ONLY ONE EMPLOYEE TRAINED. (ANDREINA FIGUEROA).
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
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