- Basic - Food stored in a location that is exposed to splash/dust./ vegetables on the shelf along the left side of hand wash ink recommended to put a shield/ guard for protection
- Basic - Hole in wall./ by mop sink
- Basic - Improper storage of maintenance equipment that interferes with cleaning./ items stored in mop sink-
- Basic - Storage of maintenance equipment/ employee items in areas that may result in cross contamination./ grill and front areas
- Basic - Wall soiled with accumulated grease./ left side of microwave
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed./ small fryer utilized for fish on left side of microwave no suppression Notified Fire AHJ. For reporting purposes only./ spoke with Inspector Ron Bailey 3:20 left message
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hot box on the front Ine
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Front counter.
- Basic - Wall in disrepair.by hand sink in kitchen
- Basic - Walls moderately soiled with accumulated food debris.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.dishes in hand sink **Corrected On-Site**
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Working containers of food removed from original container not identified by common name./ bulk sugar **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food./ in freezer fish with spaghetti
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping clothes 200 ppm
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.licensed for 0 seats. Has seating evaluation form approved.
- Basic - bag of rice stored on floor.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.cans of raid and roach powder
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.red beans and rice 78° manager willingly discarded.
- High Priority - Water supply does not meet the requirements of a public water supply.on a boil water alert. Provided boil water notice guidelines
- Intermediate - Handwash sink not accessible for employee use at all times.dishes in hand sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.restroom **Corrected On-Site**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cook handled bread for a sandwich bare handed **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs are stored over ready to eat foods in the reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink.next to the 3 bay sink
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked cold hold rice at 43? moved to a colder cooler and at 41 ? **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The home type upright cold unit is not holding Potentially Hazardous Food/tcs foods at or below 41?
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed ceiling in disrepair.in the kitchen
- Observed open dumpster lid.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
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