- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Partially closed from the time of the last inspection, still some gaps, and lack of 16" mesh screening in some places. Storing pots, have a three compartment sink and reach in freezer. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Screening is not 16-mesh to the inch. In some places in a mostly enclosed storage room/outside.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45°F. Pork 44°F.
- High Priority - Roach activity present as evidenced by live roaches found. 1 lathe live roach in the storage room **Corrected On-Site**
- 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.. Printed big 5 at the time of the previous inspection, still not known by operator. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Pre existing, noted on last inspection. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Iron bar structure enclosure on the south side of the building. **Warning**
|
4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Reach in freezer, three compartment sink, ice machine, pots and pans.
- Basic - Food being prepared outside. Poultry being thawed in three compartment sink located outside
- Basic - Ice making machine located outside.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastry hot box: beef, cheese.
- High Priority - Raw animal food stored over ready-to-eat food.
- 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. Big 5
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Iron bar structure enclosure on the south side of the building. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
1/23/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
10/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade cloth bags used in direct contact with food. Covering/touching food for storage in reach in freezer.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef, plant food , cheese.
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Kitchen
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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. **Warning**
|
7/29/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Raw animal food stored over cooked food. **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- 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 - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- 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.
|
1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - License expired within 30 days after expiration date.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- 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 unused opening in panel box unprotected. For reporting purposes only.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Working containers of food removed from original container not identified by common name.
|
10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
6/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about South Cafeteria Corp, 5820 Nw 17 Ave, Miami, FL »