- Basic - Food stored in holding unit not covered. Cut fruits stored in chef station exposed to dirt, it was not covered. **Warning**
- Basic - Food stored on floor. Bottle of water stored on the floor in bar area. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese dressing 52°, cut mixed fruits 49°, hard boiled eggs 48°, blue cheese 51°. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Chef station soiled with food debris. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. **Warning**
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09/29/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed plates exposed to splash by hand sink.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sipping cloth on prep table.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. Used gloves to handle cut tomatoes.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food at cook line above 41°: cut tomatoes, cheese and fruits are out of temperature.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken in walk in cooler at 49°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Food cover with plastic while being cooled.
- 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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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
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