- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cheese scoop.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. By two compartment sink in back.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cream from 7 am this morning found at 74°. Spaghetti cooked yesterday found at 47°.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - 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. Reach in line cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Walk-in cooler not 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.
|
10/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bowl or other container with no handle used to dispense food.
- 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.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cheese scoop.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. By two compartment sink in back.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Windows open in dry storage.
- Basic - Plumbing system in disrepair. Leak under reach in cooler.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall in disrepair. By dry storage.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pizza sauce from 7 am found at 106°, 30 minutes later it was at 104°.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef found at 54°, cut tomato found at 54°, frita found at 54°, cut lettuce found at 54°, cheese found at 54°, tomato sauce found at 54°. Soup found at 55° cooked spaghetti found at 54°.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cream from 7 am this morning found at 74°.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine concentration was above 200 ppm.
- 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 - 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. Reach in line cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cooler.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Walk-in cooler not 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.
|
10/21/2014 | Routine - Food | Warning Issued |
- Basic - Dumpster overflowing garbage.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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 - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
1/22/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dumpster overflowing garbage.
- Basic - Ice scoop handle in contact with ice.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Admin Complaint**
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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.
|
8/20/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Heat lamp bulb not shielded or coated.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in chest freezer.Hamburger.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
|
5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. Prep line by light bulbs
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep area
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs inside walk - in cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front handsink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
3/20/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler on cook line ham 61?f, 70?f pepperoni
- Critical - Cold water not provided/shut off at employee handwash sink. Women's bathroom Handsink
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink by dish washing area
- Lights missing the proper shield, sleeve coatings or covers. **Admin Complaint**
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed ceiling soiled with accumulated dust in kitchen
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at 91? f in kitchen , and reach in cooler temps
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Eggs inside walk-in cooler over beef
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Inside coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
|
12/10/2012 | Complaint Full | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No handwashing sign provided at a handsink used by food employees.HAND WASH SIGN MISSING FROM RESTROOMS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PEPPERONI AND HAM ABOVE 41 DEGREES.
|
10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per manger chees4 was made in the morning cooled and then placed in walkin cooler.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. at 3 compartment sink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.Raw eggs / beef stored over cooked cheese sauce
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.WALK IN COOLER Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.KITCHEN AREA Repeat Violation.
- Violation: 36-22-1 Observed floor area(s) covered with standing water.BY ICE MACHINE AREA
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.PEELING PAINT OVER FOOD PREP AREA
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers. OVEN AREA
- Critical - Violation: 45-11-2 Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.HOOD FIRE SUPPRESSION SYSTEM INDICATOR ON FIRED DISCHARGED
- Critical - Violation: 45-36-2 Hood suppression system tag out-of-date. For reporting purposes only.LAST INSPECTION OCT 2008
- Critical - Violation: 53B-08-1 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. ONLY ONE EMPLOYEE TRAINED
|
11/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling not smooth and easily cleanable.PEELING PAINT OVER FOOD PREP AREA
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.PIZZA STATION
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALK IN COOLER
- Faucet/handle missing at plumbing fixture. HANDSINK Repeat Violation.
- Faucet/handle missing at plumbing fixture.BY COFFEE STATION
- Floors not maintained smooth and durable.MISSING, BROKEN TILES AT COFFEE STATION AREA Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.AT DISHWASHING AREA HANDSINK
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.LAST INSPECTION OCT 2008
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation. warewashing area handsink and coffee service area handsink Repeat Violation.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No conspicuously located thermometer in holding unit.AT SANWICH STATION
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN AREA Repeat Violation.
- 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. ONLY ONE EMPLOYEE TRAINED
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed MILK GALLONS stored in ice used for drinks. 11 GALLONS
- Observed a nonfood-grade basting brush used in food. PIZZA STATION Repeat Violation.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.HOOD FIRE SUPPRESSION SYSTEM INDICATOR ON FIRED DISCHARGED
- Critical - Observed encrusted, soiled material on slicer.HEAVILY SOILED Repeat Violation.
- Observed floor area(s) covered with standing water.BY ICE MACHINE AREA
- Observed gaskets with slimy/mold-like build-up.WALK IN COOLER Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.IN ICE MACHINE TRAY
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[IN CHESSE DISPENSING WITH PLATE
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed moldy ceiling tiles and/or air conditioning vent covers. OVEN AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.GARLIC AND OIL AT 67 DEGREES Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.HAMBURG RAW OVER CHEESE
- Critical - Observed raw animal food stored over ready-to-eat food.RAW CHICKEN OVER TOMATOES
- Observed residue build-up on nonfood-contact surface.BOTTOM SHELFS
- Critical - Observed soiled WALK IN COOLER shelves.
- Critical - Observed unlabeled spray bottle.SPRAY DEGRESER
- Plumbing system in disrepair.HANDSINK BY DISHWASHING AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.SAUCE ON STOVE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
11/28/2011 | Routine - Food | Administrative complaint recommended |
- Faucet/handle missing at plumbing fixture.Handsink
- Floors not maintained smooth and durable.Coffee prep area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic and oil dressings at 80 degrees
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed small flying insects in kitchen area.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.Coffee machine area
- 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.
|
1/31/2011 | 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.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Walk-in cooler
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed ice scoop with handle in contact with ice.
- Observed equipment in poor repair.Reach in freezer door
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Spatula used to handle bread in toaster
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Pizza oven
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed clean utensils/equipment stored in dirty surface ,top of pizza oven.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Faucet/handle missing at plumbing fixture.Three compartment sink
- Equipment compartment not equipped to properly drain accumulation of moisture.Reach in cooler
- Critical. Air gap not installed.Warewashing sink by front counter
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Floors not maintained smooth and durable.Missing tiles
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed unlabeled spray bottle.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.October 2008
- 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. New employees Hired less than 60 days
|
8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. MUST BE VISIBLE AND CONSPICUOUS TO THE CONSUMER. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. LASAGNA DISCARDED. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. CHEST FREEZER RUSTED
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Floors not maintained smooth and durable.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- 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 Repeat Violation.
|
3/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. OIL GARLIC MIXTURE Repeat Violation. Corrected On Site.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. PLATE INSIDE CHEESE CONTAINER Corrected On Site.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. BACK AREA
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. KITCHEN Corrected On Site.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. BAR AREA & BACK HANDWASH SINK
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. BACK AREA
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. BACK AREA
- Critical. Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K_CLASS ON FLOOR NEXT TO SHELF
|
11/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. OIL GARLIC MIXTURE Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. PLATE INSIDE CHEESE CONTAINER Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. BACK AREA
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA & BACK HANDWASH SINK
- Critical. Handwashing cleanser lacking at handwashing lavatory. BACK AREA
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. BACK AREA
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K_CLASS ON FLOOR NEXT TO SHELF
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/31/09.
- 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 : 10/31/09.
|
8/31/2009 | Routine - Food | Warning Issued |
| No report available. | 6/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Call Back - Complied |
Restaurant representatives - add corrected or new information about Montes De Oca Original Pizza C, 4360 Nw 7 St, Miami, FL »