- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
|
08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.a plate is stored in the container of cook rice in the reach in cooler. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.no hand sign in the bathroom used by the employees.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.on the cook line.
- Basic - Single-service items stored on floor.in the office area
- Basic - Soil residue build-up on nonfood-contact surface.around the soda machine soda heads
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.person washing dishes going from dirty to clean without washing hands. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in the three compartment sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.being used to fill coffee pot with water **Corrected On-Site**
|
4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Walk-in cooler at ambient temperature 51°f, and reach in cooler at ambient temperature 53°f
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored in a prohibited area. Marinara dip sauce stored in a closet that has chemicals **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Reach-in freezer
- Basic - Ice buildup in chest freezer.
- Basic - Ice buildup in reach-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-contact equipment in poor repair. Three compartment sink
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Rusted shelves in kitchen area
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. From washing dishes to bagging cooked chicken wings.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - No handwash sink for employees. In new waiter station area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. New waiter station with soda machine, nacho station and ice bin
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
8/30/2013 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
|
4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hot water not provided/shut off at employee hand wash sink. Front conter
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. In dry storage flour bag
- Critical - Observed potentially hazardous food thawed at room temperature. **Corrected On-Site**
- Observed residue build-up on nonfood-contact surface. Outside oven
- Critical - Observed soil buildup inside ice bin.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
|
5/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about La Playa Grill, 9698 Sw 328 St, Homestead, FL »