- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean equipment stored on floor. Cutting board
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dead roaches on premises. Observed about 2 dead roaches underneath drink station. Employee cleaned up area during inspection. **Corrected On-Site**
- Basic - Drink containers with screw-top lids stored in undrained ice.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. At chest freezer
- Basic - Food stored on floor. Observed case of bottled water. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in chest freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Utensils in poor condition. Wooden spatula
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- 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 washed hands with cold water.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon cook to the customer's specification, and offers fish ceviche.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 44-46 f, Cut tomatoes 67 f, cheese 67 f,
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed a section next to reach in freezer containing toppings for ice cream exposed to customers
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of cream and vitamins
- High Priority - Vacuum breaker missing at hose bibb. At three compartment sink.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container with utensils
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe 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.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 - Spray bottle containing toxic substance not labeled. Bottle with degreaser
|
11/10/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food stored in ice used for drinks. See stop sale.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
5/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. **Corrected On-Site**
- Basic - Food stored in a prohibited area. Thawing meat in mop sink
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/27/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
9/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Taco Fortune Corp, 7795 W Flagler St Ste-79b, Miami, FL »