- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wall soiled with accumulated grease.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 50 F
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Plumbing system in disrepair.faucet handle
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.salad pot
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated grease.around cooking area
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.bread Corrected On Site.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef was being prepared within the 4 hours
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Plumbing system in disrepair.faucet in handsink
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.eggs on kitchen shelving
- Critical - Working containers of food removed from original container not identified by common name.
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7/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.COOK
- Critical - Observed mobile food dispensing vehicle disposing liquid waste improperly.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
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