- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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 - 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.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority
- High Priority - Observed: Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority
- Basic - Observed: In-use ice scoop stored on soiled surface between uses. Priority: Basic Comment: Top of machine
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reference: 3-501.17(A) FC: (A) Except when packaging food using a reduced oxygen packaging method as specified under Section 3-502.12, and except as specified in (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41 degrees Fahrenheit or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Priority: Intermediate
- Basic - Observed: Working containers of food removed from original container not identified by common name. **Corrected On-Site** Reference: 3-302.12 FC: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Priority: Basic
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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1/9/2013 | Routine - Food | Administrative complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- 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.
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7/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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