- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - 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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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.Celphone.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED FOODS AT COOLER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed build-up of food debris, dust or dirt on shelves of reach in cooler.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF (WITH SESASONING) AT 64F IN KITCHEN TABLE, CHICKEN IN SIMILAR WAY AT 64F.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/18/2010.
- 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. This violation must be corrected by : 04/18/2010.
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2/8/2010 | Routine - Food | Warning Issued |
- Critical. Establishment operating without a current Hotel and Restaurant license. CHANGE OF OWNER TO MIAMI CAF`RESTAURANT . This violation must be corrected by : 03/22/2010.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 03/22/2010.
- 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. NO EMPLOYEES YET (REMODELING-COSMETIC). This violation must be corrected by : 03/22/2010.
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1/22/2010 | Routine - Food | Warning Issued |
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