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 - No probe thermometer provided to measure temperature of food products.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
10/30/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Leaking pipe at plumbing fixture.3 compartment sink
Basic - No copy of latest inspection report available.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
Basic - Single-service articles not stored inverted or protected from contamination.
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 - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soups
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pumpking soups
High Priority - Raw animal food stored over ready-to-eat food.chicken over lettuce
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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Intermediate - Spray bottle containing toxic substance not labeled.
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