- Basic - Ceiling tiles with water damage.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food take out storage containers stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, chicken, seafood, corrected on site.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee checked the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
- High Priority - Raw animal food stored over ready-to-eat food, row eggs over salad, RIC, corrected on site.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing, cleaners in it, corrected on site.
- 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.
- 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, bar, corrected on site.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Reach-in cooler not 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, 3 door unit.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled, Windex, des greaser.
- Intermediate - Unnecessary items in the food preparation, food storage, or warewashing area.
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tiles cracked, broken or in disrepair.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Outer openings not protected with self-closing doors, back door.
- Basic - Raw animal food stored above unwashed produce, chicken over veggies, RIC, corrected on site.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored, produce.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, beef 111f, chicken 106 f, prep table, corrected on site.
- High Priority - Raw animal food stored over ready-to-eat food, row chicken over cooked beef, RIC, corrected on site.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by mixer, corrected on site.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, ribs, plant food, RIC.COS
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser, Windex, corrected on site.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cherry's Caribbean & Soul Food Inc, 6303-6305 A Miramar Pkwy, Miramar, FL »