- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 2 compartment sink and hand wash sink.
- 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 hot running water at mop sink.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef found at 49°.on 7/17/14 found ham and cheese and pork sandwiches in front area at 58°
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
|
07/17/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 2 compartment sink and hand wash sink.
- Basic - Food stored in holding unit not covered.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- 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. Employee bathroom, back bar area hand wash sink and front counter hand wash sink.
- Basic - No hot running water at mop sink.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Utensils in poor condition. Knife in disrepair taped up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce found at 50°.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found at 64°.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef found at 49°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat tamales in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.braw shell eggs over raw beef walk in cooler.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink.
- 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. Employee bathroom, back gar area and front counter hand wash 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.
- Intermediate - No soap provided at handwash sink. Back bar area and front counter hand wash sink.
- Intermediate - Probe thermometer not within the intended measuring range of use.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/4/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler, walk in freezer.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Plastic containers with raw chicken stored inside Walk in cooler and cases of raw animal food stored inside the walk in freezer
- Basic - Ceiling tile in disrepair. Observed on inspection report dated 7/22/13 and observed today on 1/24/14.
- Basic - Clean knives/utensils stored in crevices between equipment. Spatula.Observed on inspection report dated 7/22/13 and observed today on 1/24/14.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathrooms.
- Basic - Dead roaches on premises. 2 dead roaches in dry storage area.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Repeat Violation**
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Front counter next to sandwich toaster
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floors not constructed to be easily cleanable. Grouting missing near ware washing area.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in a location that is exposed to splash/dust. Coffee stored under hand wash sink that is leaking exposed to splash.
- Basic - Food stored in holding unit not covered. Pans not covered food exposed to bottom of other pans due to stacking.
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler walk in freezer.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop inside pan with fruits inside the reach in coolerObserved on inspection report dated 7/22/13 and observed today on 1/24/14.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cafeteria area.Observed on inspection report dated 7/22/13 and observed today on 1/24/14.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter and cafeteria area.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Front counter area cold holding unit glass is broken-sandwich maker, rusted ice machine located outside.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles improperly stored. Spoons stored with fcs exposed.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves under prep area.
- Basic - Soiled dry wiping cloth in use. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint** **Repeat Violation**
- Basic - Utensils in poor condition.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Observed on inspection report dated 7/22/13 and observed today on 1/24/14.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched rte bread but then voluntarily discarded it.
- High Priority - Food container stored in ice used for drinks. Milk container on ice.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced pork at 52 f stored on sandwich table **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes found held at 99.
- High Priority - Raw animal food stored over cooked food. Observed eggs over cooked meats on inspection report dated 7/22/13 and observed today on 1/24/14 raw beef over cooked chicken stored inside reach in cooler repeated.
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over ready to eat in reach in.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. **Admin Complaint** **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bread toaster.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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.Observed on inspection report dated 7/22/13 and observed today on 1/24/14.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 2 compartment sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Front counter.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint** **Repeat Violation**
- Intermediate - Meat grinder/saw soiled with old food debris. Plastic tube inside the grinder.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint**
- 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. Front counter and cafeteria area. *Observed on inspection report dated 7/22/13 and observed today on 1/24/14.*Admin Complaint** **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint** **Repeat Violation**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef kept on cooler. Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed on inspection report dated 7/22/13 and observed today on 1/24/14. **Admin Complaint**
- Intermediate - Soil residue in food storage containers.Observed on inspection report dated 7/22/13 and observed today on 1/24/14.
|
1/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Bathroom facility not clean. **Warning**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.walking cooler, kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Ceiling in disrepair. Kitchen **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Sandwich station cooler, end cook line RI cooler, salad prep table. Oven doors not closing properly. Rusted ice machines (outside) **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Front **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in ceiling. Kitchen **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Fruit scoop **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Insect control device installed over food preparation area. **Warning**
- Basic - Interior of sandwich equipment soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding units. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Heat lamp not working **Warning**
- Basic - Objectionable odors in bathroom. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Plumbing system in disrepair. Steam table not draining properly. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Plantains, beef, pork, **Warning**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. **Warning**
- Basic - Soiled dry wiping cloth/aprons in use. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Trash receptacles not provided where needed in establishment. By hand wash sinks **Warning**
- Basic - Wall in disrepair.by handsink **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - High Priority - Dead roaches on premises. Storage rooms **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. **Warning** ham 47, cheese 47, Cuban sandwich 73, sliced pork 61, chorizo 65,
- High Priority - Food container stored in ice used for drinks. See stop sale. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning** cook line (chicken 48, sausage 51, liquid eggs 58, raw beef 50, pork 48.
- High Priority - Raw animal food stored over cooked food. Eggs over cooked meats. WI cooler **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Warning** raw chicken 48, raw beef 50
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Scales, back storage area **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Meat grinder/saw soiled with old food debris. Wood component dirty. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. RI coolers **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
- Observed frayed/spliced electrical wires. For reporting purposes only. Kitchen back door **Warning**
|
7/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Bathroom facility not clean. **Warning**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.walking cooler, kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Ceiling in disrepair. Kitchen **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Sandwich station cooler, end cook line RI cooler, salad prep table. Oven doors not closing properly. Rusted ice machines (outside) **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Front **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in ceiling. Kitchen **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Fruit scoop **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Insect control device installed over food preparation area. **Warning**
- Basic - Interior of sandwich equipment soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding units. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Heat lamp not working **Warning**
- Basic - Objectionable odors in bathroom. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Plumbing system in disrepair. Steam table not draining properly. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Plantains, beef, pork, **Warning**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. **Warning**
- Basic - Soiled dry wiping cloth/aprons in use. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Trash receptacles not provided where needed in establishment. By hand wash sinks **Warning**
- Basic - Wall in disrepair.by handsink **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - High Priority - Dead roaches on premises. Storage rooms **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Food container stored in ice used for drinks. See stop sale. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw animal food stored over cooked food. Eggs over cooked meats. WI cooler **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Scales, back storage area **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Meat grinder/saw soiled with old food debris. Wood component dirty. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. RI coolers **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
- Observed frayed/spliced electrical wires. For reporting purposes only. Kitchen back door **Warning**
|
7/22/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with chicken.
- Basic - Self-closing device on bathroom door disconnected/broken. General bathroom need to tight self closing device.
- High Priority - Nonfood-grade hose conveying potable water.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Nonfood-grade basting brush used in food.
|
4/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with chicken.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Self-closing device on bathroom door disconnected/broken. General bathroom need to tight self closing device.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Nonfood-grade hose conveying potable water.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over fish.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Nonfood-grade basting brush used in food.
- 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. **Warning**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
|
2/21/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all reach in coolers.
- Critical - Violation: 53B-08-1 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.
|
9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions. handwashing sink in butcher shop.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. holding unit . raw meat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed reuse of single-service articles.
- Critical - Observed uncovered food in holding unit/dry storage area. walking cooler .
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all reach in coolers.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/11/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- No copy of latest inspection report.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Observed cleaned wiping cloth that has food debris/soil.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler shelves.all coolers
- Observed wall soiled with accumulated food debris. kitchen area
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Exit signs not properly illuminated. For reporting purposes only. dinning room
- Critical - Handwash sink not accessible for employee use at all times. kitchen sink
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- No copy of latest inspection report.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen top stove
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 42 reach in cooler
- Critical - Observed potentially hazardous food thawed in standing water. beef
- Critical - Observed raw animal food stored over cooked food.
- Observed residue build-up on nonfood-contact surface. all kitchen equipment drity food drbris
- Critical - Observed soiled reach-in cooler gaskets. all coolers
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. all reach in coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/19/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. hood
- Observed build-up of grease on nonfood-contact surface. stove top
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/10/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. most kitchen coolers
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.all doors
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed grease accumulated under cooking equipment.
|
1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLER
- Observed residue build-up on nonfood-contact surface. top kitchen sheves
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease. kitchen
|
7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.ALL COOLERS
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen equipment
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. Observed objectionable odors in bathroom. restroom
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
|
2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most reach in coolers
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Rinse solution not clean. Corrected On Site.
- Wash solution not clean. Corrected On Site.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed residue build-up on nonfood-contact surface. all kitchen equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen equipment throughout
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
|
7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Warning Issued |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about El Pub, 1548 Sw 8 St, Miami, FL »