- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm when tested.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Poultry over boloesa sauce. At reach in freezer.
|
4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most kitchen coolers
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen shelfs
- Basic - Soiled dry wiping cloth in use.
- 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 - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Ceiling soiled with accumulated dust.by kitchen area
- Basic - Ceiling tile in disrepair. Water damage
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometer inside reach in cooler is for oven, need one inside stainless steel refrigerator
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by cook line and reach in freezer by ware washing area
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw burger over rte ice cream
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. Turkey
- Intermediate - Hot water not provided/shut off at employee handwash sink.mens bathrooms **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser unlabeled .
|
4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Working containers of food removed from original container not identified by common name. Flour
|
1/31/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pans **Corrected On-Site**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm, 100 ppm **Corrected On-Site**
- Critical - Hot water not provided/shut off at employee hand wash sink. At men's bathroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler by cook line
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Dirty glasses with water stored on top of prep table to wash
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving around 3 compartment sink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. At glove change, when hanging task
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by cook line, and by kitchen entrance
- Observed ice scoop with handle in contact with ice.
- Observed nonfood-grade containers used for food storage. Bags used to store food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled cooked eggs at 51 f *, 2 quiche ham at 56 f, 2 quiche spinach at 59 f
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored in food preparation area. Gorilla glue, sweat resistant spray, and other personal item stored on held over coffee station
- Observed utensils stored in crevices between equipment.knives at prep table
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sauce at 122 f, sauce at 129 f
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Quiche ham and spinach
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Flour
|
11/30/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - First aid supplies improperly stored with food
- Critical - Hot water not provided/shut off at employee hand wash sink. IN MEN'S BATHROOM
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed hole in wall. BY DISHWASHING and HANDSINK AREAS
- Critical - Observed raw animal food stored over ready-to-eat food. BEEF OVER COOKED PASTA
- Critical - Observed toxic item stored in food preparation area. CHEMICALS and PERSONAL MEDICINE STORED OVER COFFEE STATION and DEGREESERS STORED OVER FOOD INSIDE STORAGE AREA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
|
1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed wall in disrepair. BOTTOM COVE MISSING
- Observed wall soiled with accumulated food debris. BY HANDSINK
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
|
3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Observed gaskets/seals on cold holding unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. License expired within 30 days after expiration date.
- Carbon dioxide/helium tanks not adequately secured.
|
10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 22-04-1 Observed presetting of unwrapped silverware.
|
5/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- 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. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.operator instructed to use 3 compartment sink to properly sanitize equipment
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed presetting of unwrapped silverware.
- Critical. Handwash sink not accessible for employee use at all times.blocked by trashcan
- 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
|
3/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.mashed Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed toxic item improperly stored.
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
|
10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about French Bistro, 13611 S Dixie Hwy, Miami, FL »