- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.small fryers
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture.mop sink in disrepair
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wall soiled with accumulated food debris.
- 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 - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.milk, cream cheese, cut tomatoes
- High Priority - Raw animal food stored over ready-to-eat food.eggs over empanadas
- 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 - Handwash sink not accessible for employee use at all times.blocked with equipment
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean equipment stored on floor. Cutting board stored on floor.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tuna scoop in tuna.
- Basic - Open dumpster lid.
- Basic - Raw animal food stored above unwashed produce. Shell eggs stored over unwashed produce in reach in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice found at 88°.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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. When facing counter, the hand wash sink on the right.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/28/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cafe Genesis Inc, 330 Sw 27 Ave Unit 103, Miami, FL »