Barcelona Tapas Bar & Restaurant, 5675 N Atlantic Ave #117, Cocoa Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of grease on nonfood-contact surface. Trash can in kithen
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Kitchen
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop on top of box
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Food stored on floor. Sangria on walk in floor **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - In-use utensil stored in standing sanitizer
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cooler
- Basic - The floors in te dish area need cleaning
- Basic - Working containers of food removed from original container not identified by common name. Oil
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 47f, crab salad 41f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 76 and ham 71f. Corrective action taken **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tapas with cheese and egg 88f
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Chef Rivera
- 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. Soup
|
09/30/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Rice and raw chicken **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. The ice scoop has an apron on top of it **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bottom of cooler ...Cooked Shrimp 47f, Top of cooler... tuna 47f, potatoes 47f, sausage 46, peas 46f. Cooler turned down , cooler food items at 43 before leaving.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. There is 409 by ice scoop **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. Prep box on the line. Thermometer Ca librated on site
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. There is a bar mat in the handsink at the bar **Corrected On-Site**
|
4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/21/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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