- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Observed cutting board grooved/pitted and no longer cleanable.
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5/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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