- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 cs
- Basic - Floor area(s) covered with standing water. In kitchen
- Basic - Hole in ceiling. In kitchen area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in reach in cooler **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 78°f,less than 2 hrs. Corrective action taken by operator.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. sausage 69°f, salmon Crockett 72°f,less than 3 hrs. Corrective action taken by operator
- High Priority - Raw animal food stored over ready-to-eat food.steak **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Roach spray **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
- 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 probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/12/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Flammables stored near a source of ignition. For reporting purposes only. Cardboard in hood.
- Intermediate - Manager lacking proof of food manager certification.
- Observed electrical wiring in disrepair. For reporting purposes only.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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12/12/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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