- Basic - Clean utensils or equipment stored in dirty drawer or rack. Under the drying rack lots of water
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In RIF
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Standing water in mop sink/mop sink draining very slowly. Mop sink does not drain properly and the water from the hand washing sink flows into the mop sink and does not drain
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
09/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Under the drying rack lots of water
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In RIF
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Soiled reach-in cooler gaskets. In front area.
- Basic - Standing water in mop sink/mop sink draining very slowly. Mop sink does not drain properly and the water from the hand washing sink flows into the mop sink and does not drain
- 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.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 7 live roaches underneath draining rack, inside non-functioning oven and crawling on wall. **Warning**
- 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. In bathroom **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.
|
09/08/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Vacuum breaker missing at mop sink faucet. **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.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Exhaust fan,
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Toxic substance/chemical stored by or with food. **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.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice
|
9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Exhaust fan
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a prohibited area. Bathroom has sodas stored.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over carrots.
- 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 - 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. Darien Enriquez has no food handler training as of 6/5/13
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Empanadas
|
6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Exhaust fan .
- Basic - Food stored in a prohibited area. Storing sodas and water in Bathroom
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 58?F
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Empanadas
|
1/8/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed food stored in a prohibited area. SODAS AND SUGAR STORED IN BATHROOM
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. hot box.
- Critical - Handwash sink not accessible for employee use at all times. handwashing sink in the kitchen blocked up.
- Critical - No thermometer provided to measure temperature of food product. for cooks.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food stored in a prohibited area. storing food items in bathroom.
- Critical - Observed food stored on floor. bag of rice in the kitchen .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven inside.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamm,, cheese, left at room temperature on prep table in the kitchen .
- Critical - Observed potentially hazardous food thawed at room temperature. raw chicken in 3comp sink.
- Critical - Observed potentially hazardous food thawed in standing water. raw chicken in standing water in 3comp sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked egg, sausage, bacon, all left at room temperature on prep table in the kitchen .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover food prepared and stored in previous days.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. left on prep table at room temperature .
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed interior of oven soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. reach in freezer .
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Epy Cafe Inc, 7601 E Treasure Dr, North Bay Village, FL »