- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Dipping sauce
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit reaching cooler by cook line area.
- 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. **Corrected On-Site**
- 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. Asiago cheese **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - Cutting board(s) stained/soiled.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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3/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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