- 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 - 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 - No probe thermometer provided to measure temperature of food products. To measure cold temperature.
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- High Priority - Raw animal food stored over ready-to-eat 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 - 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.
- 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 - 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - HOTEL AND RESTAURANT LICENSE DECAL NOT DISPLAYED ON MOBILE FOOD DISPENSING VEHICLE.
- Critical - OBSERVED HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS.
- Critical - OBSERVED HANDWASHING CLEANSER LACKING AT HANDWASHING LAVATORY.
- Critical - OBSERVED MANAGER LACKING PROOF OF FOOD MANAGER CERTIFICATION.
- Critical - OBSERVED MOBILE FOOD DISPENSING VEHICLE LICENSE NUMBER NOT PERMANENTLY AFFEXED ON THE SIDE OF THE UNIT IN FIGURES AT LEAST 2 INCHES HIGH AND IN CONTRASTING COLORS FROM THE BACKGROUND OF THE VEHICLE.
- Critical - OBSERVED NO CHEMICAL TEST KIT PROVIDED WHEN USING CHEMICAL SANITIZER AT THREE-COMPARTMENT SINK/WARE WASHING MACHINE.
- Critical - OBSERVED NO HAND WASHING SIGN PROVIDED AT A HAND SINK USED BY FOOD EMPLOYEES.
- Critical - OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.
- Critical - OBSERVED NO THERMOMETER PROVIDED TO MEASURE TEMPERATURE OF FOOD PRODUCT.
- Critical - OBSERVED REQUIRED CONSUMER ADVISORY FOR RAW/UNDERCOOKED ANIMAL FOOD NOT PROVIDED.
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8/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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