- Basic - Walk in cooler door in poor repair, door not hung at opening.
- Basic - Walls in storage room have roach droppings.
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1/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen .
- Basic - Walk-in cooler door in disrepair. Door not hung at opening
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Roach activity present as evidenced by 8 live roaches found. 4 live roaches found inside a non working reach-cooler located in the kitchen . 4 more live roaches were observed on the wall in the storage room. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 operating for the purpose of cooking in deep frying units, without a hood system.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking in fryers in the storage room with no hood system.
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1/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Walk in cooler door in poor repair, door not hung at opening.
- Basic - Walls in storage room have roach droppings.
- High Priority - Roach activity present as evidenced by 20 live roaches found in the storage room. This storage room was put under a warning for roaches on 1/14/2013. Owner could not get his exterminating company out to his establishment until today at or about 3:15pm. Issued a administrative complaint regarding today's callback inspection for 20 live roaches. This storage room is located 5 feet from the kitchen , there is no door that separates the storage room from the kitchen .
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1/15/2013 | Routine - Food | Warning Issued |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen .
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler door in disrepair. Door not hung at opening
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 8 live roaches found. 4 live roaches found inside a non working reach-cooler located in the kitchen . 4 more live roaches were observed on the wall in the storage room. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 operating for the purpose of cooking in deep frying units, without a hood system.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking in fryers in the storage room with no hood system.
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1/14/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed interior of microwave soiled.
- Critical - Observed roach activity as evidenced by 3 live roaches found in the kitchen on walls. Corrected On Site.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken , beans,beef
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wings, beans, beef.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/12/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken , pork in walk in cooler at 45 degrees after 6 hrs, reached 44-45 degrees
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen , back prep room near door way
- Lights missing the proper shield, sleeve coatings or covers. storage room above prep table
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in rice ben, located in the kitchen
- Critical - Observed toxic item stored in food preparation area. under food prep table in the middle of the kitchen floor Corrected On Site.
- Observed unnecessary items on the premise. equipment that does not work, inside premise, debris outside behind building.
- Obseved hood in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. bottles in kitchen
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. rear prep room
- 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. Pro
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3/22/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans in walk in cooler
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. both kitchen and rear prep room
- Lights missing the proper shield, sleeve coatings or covers. rear prep room
- Critical - No handwashing sign provided at a handsink used by food employees. both hand wash sinks in kitchen and rear prep room
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed dead roaches on premises. in the rear prep room inside discarded equipment
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed roach activity as evidenced by 50+ live roaches found in the kitchen above hand wash sink behind wall mounted shelve. 4+ live roaches found in oven located in the kitchen.
- Critical - Observed rodent activity as evidenced by 15+ dried rodent droppings found in the rear prep room , 20 feet away from the kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beans in walk in cooler
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3/21/2011 | Routine - Food | Emergency order recommended |
- 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
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9/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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