- Basic - Bathroom door not self-closing.
- Basic - Ceiling in disrepair.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dumpster overflowing garbage.
- 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 debris accumulated on kitchen floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Water draining onto floor surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 67°, milk 65° for over 4 hours and shrimp 51°, chicken 47°, for less than 4 hours. Ice added to reduce temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 92°, shrimp 88°, corn 112°, shrimp 126° potatoes 120° for less than 4 hours. Shrimp and chicken discarded and corn and potatoes reheated to 165°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese 67°, milk 65° for over 4 hours
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- 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.
- Intermediate - No soap provided at handwash sink.
- 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.
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07/08/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Crabman 305, 2006 Opalocka Blvd, Opa-Locka, FL »