- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm corrected 200ppm
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese61°f, cut tomatoe60°f, cut lettuce 60°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage pattie130°f
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At salad station
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples **Corrected On-Site**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. On hose dispenser at 3 compartment sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall needs to be sealed
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Walk in freezer chicken over fish and turkey over beef. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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