- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 9-15-10.
- Critical. Violation: 53B-08-1 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 : 9-15-10.
|
9/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 49 DEGREE, MACARONI 52 DEGREES, RAW POULTRY 55 DEGREES.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLER CANNOT KEEP FOODS BELOW 41 DEGREE.
- Observed walk-in cooler gasket torn/in disrepair. OBSERVED GASKET IN REACH IN COOLER TORN.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE ACCUMULATED UNDER THE EQUIPMENTS.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 9-15-10.
- 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 : 9-15-10.
|
7/15/2010 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees. NO SOAP AT HAND W SHING SINK AT THE FRONT COUNTER.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Observed unnecessary items on the premise.
|
3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment (50F) incapable of maintaining potentially hazardous food at proper temperatures. ALL Potentially Hazardous Foods have been relocated to front working cooler (37F).
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food (flour) stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink. This Violation MUST be complied by next Unannounced Inspection.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole in ceiling.
|
10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Warning Issued |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bakary Sakap Fet, 14610 Ne 6 Ave Unit #3, Miami, FL »