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. Observed open cup with drink in food prep area.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tofu 101°, soy 107°. Tofu 149°, soy 143°. **Corrected On-Site**
Intermediate - Interior of refrigerator soiled with accumulation of food residue. Front reach in cooler soiled with food residue.
Intermediate - Reach-in cooler shelves soiled with food debris.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Extinguisher on the floor.
08/04/2014
Routine - Food
Inspection Completed - No Further Action
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside reach in coolers soiled.
3/7/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Food debris/dust/soil residue on dry storage shelves.
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Intermediate - Manager lacking proof of food manager certification.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sinks located in front and food prep area.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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