- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Ceiling tiles removed, a/c room and prep area.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/09/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Ceiling tiles removed, a/c room and prep area.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/02/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Ceiling tiles removed, a/c room and prep area.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pork, beef, chicken. 2 door RIC. corrected on site, product discarded.
- High Priority - Employee washed hands with no soap. Cook, COS.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pork 51 f, chicken 49 f, beef 61 f, see 3d and 1b.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, improper cooling, chicken 4 pounds, pork 5 pounds, beef 1 pound. Over 41 f, see 3d.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, beef, pork, chicken, 2 door RIC. Kitchen.
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, water heater room.
- Basic - Wall needs proper finish, Bathroom.
- Intermediate - Front line Handwash sink needs an splash guard.
- Intermediate - Splash guard needed between Handwash sink and mop sink.
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1/9/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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