- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Dairy products (pichers) 45°f. Corrective action : using time as public health control . Must fill out written plan and used time marking.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam table #2 foods egg white , bacon , poultry at 115°f. Corrective active : verified water underneath and set temperature to maintain 135°f or over at hot holding unit.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. mil and cream at pitchers not explained in a written plan / observed no time marking. Milk 45°f.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Designated employee eating storagearea located in a food preparation or other restricted area causing possible cross contamination. Half eaten sandwich placed inside reach in cooler (front counter) over foods inside reach in cooler. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. By management engaged in food preparation . **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At walk in cooler unit. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 49°f at cold table, roast beef 46°f. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitaizer buckets on front counter next to single service lids for drinks. **Warning**
- 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. **Warning**
- 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. Dairy product and plant food product not date marked . **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Milk / Cream jars used for coffee at 47°f. No time marking used for this Dairy Product. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Required employee training expired for all 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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1/14/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. Broken device.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand sink at prep area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Ice added **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Ric. Ice added, service called. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ice added, RI cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. At steam table, temp. Increased **Corrected On-Site**
- 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. Prep table/RI cooler, ice added, service called.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
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3/28/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. Back.
- Basic - Floor area(s) covered with standing water. Back room.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Self serve unit for milk, salads, etc.
- Basic - Plumbing system improperly repaired. At grease trap system, leaking water. Service called again.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand sink at prep area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Ice added **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Ric. Ice added, service called. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ice added, RI cooler **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Pastries upper shelf. Self serve area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At RI cooler, ice added, service called **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. At steam table, temp. Increased **Corrected On-Site**
- 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. Prep table/RI cooler, ice added, service called.
- Intermediate - Handwash sink used for purposes other than handwashing. Sme food inside hand sinks
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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1/23/2013 | Routine - Food | Warning Issued |
- Observed nonfood-contact equipment in poor repair. WI FREEZER DEFROST SYSTEM NOT WORKING PROPERLY.
- Plumbing system in disrepair. HAND SINK AT PREP AREA.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed toxic item stored by food. WITH SUGAR Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EGGS. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WILL CALL FOR REPAIR
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. FREEZER
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 3 HOURS, ICE ADDED Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry. Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Working containers of food removed from original container not identified by common name.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Hot water not provided/shut off at employee hand wash sink. men's bathroom
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed food debris accumulated on kitchen floor.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed leaking pipe at plumbing fixture. interior kitchen handsink
- Critical. No current boiler certification provided/available. For reporting purposes only.
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9/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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