- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Probe thermometer not readily accessible for use.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
|
07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Black beans 92°f. **Warning** no observed during Call Back Inspection.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs (boiled) at 72°f. At room temperature. No time marking. **Warning** not observed during Call Back .
|
4/17/2014 | Routine - Food | Call Back - Complied |
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Black beans delivered at 92°f. Corrective action placed on heat source to reach 165°f or over (settings at Max. 205°f. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Food/ice received from unapproved source. See stop sale. Unable to see proof of Location where hot foods are prepared. Soups, Beef and Beans. Provided a D.O.H. LICENSE. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Black beans 92°f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans at 92°f degrees to be placed on Steam tables. Corrective action : Heat up to 165°f ant the placed at steamers keeping 135°f or over. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Cooked boiled eggs 72°f. Placed over cold table (front counter). **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. In water at steam portable unit. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.hand washing sink at back / kitchen preparation areas. **Corrected On-Site** **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs (boiled) at 72°f. At room temperature. No time marking. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
2/6/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized ice scoop not properly stored. Placed over ice machine not underliner or container to place the scoop.
- Basic - Employee eating in a food preparation or other restricted area. Half way eating sandwich and coffee at food preparation area.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived to cafeteria and started to work in food preparation without Handwashing first.
- 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. Employee wearing one glove only while preparing foods. Must wear both gloves.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken dated 9/9/2013. 2 bags of approximately 2.5 lbs each.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken dated 09/09/2013. 5 lbs approximately (2 bags).
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Portioned cheese from block or bulk not dated .
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chair .
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food service film placed in it.
- Intermediate - Handwash sink used for purposes other than handwashing. Filling and rinsing coffee pitcher/ jar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed 2 roasted Chickens wrapped inside reach in cooler with no label or date mark.
- Intermediate - Soil residue in food storage containers placed in soup warmer. Leftover soup from day before , soup steamer in off mode.
|
9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. all hand sink
- No copy of latest inspection report.
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
|
11/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. all hand sink
- Critical - Hot water not provided/shut off at employee hand wash sink. employee restrooms
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
|
9/28/2012 | Routine - Food | Warning Issued |
| No report available. | 2/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Rose's Cafe & Catering, 1320 S Dixie Hwy #140, Miami, FL »