- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Food stored on floor.
- Basic - Sanitizing solution not maintained clean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Lotion and medicine stored by orange squeezer.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee 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.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Two buckets of sauerkraut stored on the floor
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment or utensils not designed or constructed in a durable manner.soup spoon
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pot was used and rinsed in the three compartment sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Vacuum breaker missing at hose bibb.next to the steam table
- 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 - Handwash sink used for purposes other than handwashing. There is a sponge stored inside of the hand sink in the front
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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.
- 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.
- Marked exit/path to marked exit blocked. For reporting purposes only.by a food cart
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in small refrigerator on cook line **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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
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3/1/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes with mix vegetable and fries **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.employee is prepping food and cooking **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in small refrigerator on cook line **Warning**
- Basic - Reuse of single-service articles.platic container that had vegetable oil cut in half and is used to store sliced ham on cook line **Warning**
- Basic - High Priority - Dead roaches on premises.6 dead roaches found next to reach in cooler across from the three compartment sink **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.cut up box used to store bacon on cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Rice **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.11 live roaches found next to a reach in cooler across from the three compartment sink **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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.the rice was covered by another pan that had food in it **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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2/28/2013 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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10/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handwashing cleanser lacking at handwashing lavatory.in men's bathroom
- Critical - No conspicuously located thermometer in holding unit.front
- Critical - Observed food stored in a prohibited area.under handsink in front
- Critical - Vacuum breaker mising at hose bibb.
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8/2/2012 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. OBSERVED TABLE USED TO SLICE BRAD HAD FOOD DEBRIS. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed dead roaches on premises. OBSERVED ONE DEAD ROACHES BEHIND CAN BOXES
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED SMOKE HAM AT 47 DEGREES IN RIC.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OBSERVED COOK FOOD IN RIC WITHOUT DATE MARKING.
- Observed wall soiled with accumulated food debris. OBSERVEDD WALL BY COOKING EQUIPMENT SOILED WITH GREASE.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 11-22-11.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 11-22-11.
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12/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. OBSERVED CHLORINE CONCENTRATION AT 200 PPM. IT WAS DILUTED TO 100 PPM. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER AT HAND WASH SINK. Corrected On Site.
- 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. This violation must be corrected by : 11-22-11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE HANDLE BREAD WITH BARE HAND. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. OBSERVED CUTTING BOARD USED FOR BREAD HAS GROOVE.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11-22-11.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS STORED OVER VEGETABLES IN RIC. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED SAUSAGE AT 73 DEGREES, POULTRY AT 87 DEGREES, BEANS AT 119 DEGREES, AND FRIED CHICKEN AT 107 DEGREES. Corrected On Site.
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9/22/2011 | Routine - Food | Warning Issued |
- Observed food debris accumulated on kitchen floor.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED EGGS STORED OVER BUTTER IN REACH IN COOLER. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for drinks. BOTTLE OF WATER IN ICE MACHINE. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. INSIDE WALK IN FREEZER.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bowl stored over ready-to-eat food. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. OBSERVED SANITIZER LEVEL LOW IN THREE COMPARTMENTS SINK. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- 9 Enter Violation Text Here: Observed employee with inefective hair restraint.
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5/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor. POULTRY ON THE FLOOR IN WALKING FREEZER.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with ineffective hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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 Corrected On Site.
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3/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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8/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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