- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Light shield
- Basic - Ceiling in disrepair. Exhaust fan dripping water into a bucket
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes/cloth 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 - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Operator turned thermostat to a colder temperature
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- 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.
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4/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork
- 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.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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