- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored on floor. Back storage room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine/Quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee washed hands with no soap.
- High Priority - Small flying insects by 3CS
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Food stored in holding unit not covered. Front
- Basic - Hole in wall. Back
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front unit
- Basic - No copy of latest inspection report available.
- Basic - Toilet not flushing/functioning properly. Water running at toilet
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Back outer openings not protected with self-closing door kept opened during ice cream preparation at front.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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. No sanitizer compartment set up while in use.
- Basic - Food stored in a prohibited area. Case of dry nuts stored inside restroom. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Mixer used for different favors placed inside 3 compartment sink and then reused without prior washing and sanitizing.
- Intermediate - Person in charge lacks knowledge of employee health policy and health requirements.
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Storage area.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 paper towels or mechanical hand drying device provided at handwash sink. Restroom used by food preparation employees.
- 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. Unable to show must fax to office employee training. **Warning**
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1/7/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed food stored on floor. Sugar bags at storage room.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. BACK REACH IN COOLER. Corrected On Site.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE TOUCHING SUGAR CONES WHEN SERVING. Corrected On Site.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. ICE CREAM MAKER PARTS RINSE WITH WATER AND DRYED WITH PAPER TOWELS. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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 This violation must be corrected by : 08/23/2011.
- Critical - Observed single service item (ICE CREAM CUPS) stored in a prohibited area. (INSIDE RESTROOM).
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. SUGAR BAG. Corrected On Site.
- Critical. Observed employee improperly washing hands. NO SUPPLIES (PAPER TOWEL).
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT COUNTER.
- Ceiling tile missing.
- 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 This violation must be corrected by : 02/28/2011.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 09//28/2010.
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7/28/2010 | Routine - Food | Warning Issued |
- 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
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
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6/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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