- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(tuna fish salad @ 65 degrees) **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
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1/8/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager failed to post employee health, exclusions or restrictions.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.[bare bulb without protection]
- 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.For NEW EMPLOEES
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed soiled dry wiping cloth in use.
- Observed wiping cloth used for food spills also used for other purposes.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Observed clean equipment stored on floor. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to dairy product.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over tomatos.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. carne empanada
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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2/23/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.
- 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 - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/28/2011 | Routine - Food | Warning Issued |
- 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 - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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