Basic - Employee with no hair restraint while engaging in food preparation.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( croquettes @ 127°f, empanadas 128°f) **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
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. ( current employees with less than 60 days - for reference only)
2/19/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No Heimlich maneuver/choking sign posted.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.(pastry box)
Basic - No handwashing sign provided at a hand sink used by food employees.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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