- Basic - Ceiling tile missing.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler
- Basic - Leaking pipe at plumbing fixture. From ceiling.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soiled dry wiping cloth in use.
- High Priority - Displayed food not properly protected from contamination.
- 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. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tuna salad, chicken salad
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas 112 f, cheese empanadas 100 f ( manager increased temperature )
- 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 paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw fruits/vegetables not washed prior to preparation.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2011 | 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. Manager lacking proof of Food Manager Certification.
- 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
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11/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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