- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Equipment in poor repair. RIC Out of service
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in holding unit not covered. Pasteries
- Basic - Ice making machine located outside.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture. Employee bathroom sink.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Plumbing system in disrepair. Hand wash sink next to coffee maker is not connected drain line
- Basic - Soiled reach-in cooler gaskets.
- Basic - High Priority - Dead roaches on premises. Next to Refrigerator in dish room
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage , potatoes
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over cheese
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. Beef , fish
- High Priority - Toxic substance/chemical improperly stored. On dish machine . Spray paint , synthetic wax
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Cold water not provided/shut off at employee handwash sink. Dish area
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to coffee maker
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pasta
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer in use
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area. FOOD STORED IN EMPLOYEE RESTROOM. CASES OF WINE BOTTLES STILL INSIDE RESTROOM DURING CALL BACK INSPECTION .
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands. NO HAND SOAP AT HAND SINK.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. NEXT TO DISHMACHINE .
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. NEXT TO DISHMACHINE . NO WATER AT HAND WASHING SINK NEXT TO DISHWASHER AREA.
- Violation: 29-08-1 Plumbing system in disrepair. KITCHEN HAND SINK (NEXT TO DISHMACHINE ). BROKEN PLUMBING SYSTEM).
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. AT DISHWASHING AREA.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. KITCHEN HAND WASHING SINKS.NO PAPER TOWEL OR SOAP AT HAND WASHING SINK AT DISHWASHER AREA.
- Violation: 36-22-1 Observed floor area(s) covered with standing water.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 09/26/2012. UNABLE TO PROVIDED PROOF OF EMPLOYEE TRAINING DURING CALL BACK INSPECTION .
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10/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink. NEXT TO DISHMACHINE .
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN HAND WASHING SINKS.
- Critical - Hot water not provided/shut off at employee hand wash sink. NEXT TO DISHMACHINE .
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. This violation must be corrected by : 09/26/2012.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. NO HAND SOAP AT HAND SINK.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. COOK PERSON.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored in a prohibited area. FOOD STORED IN EMPLOYEE RESTROOM.
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS IN IT.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed table counters surfaces encrusted with grease and/or soil deposits.
- Plumbing system in disrepair. KITCHEN HAND SINK (NEXT TO DISHMACHINE ).
- 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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7/26/2012 | Routine - Food | Warning Issued |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.OBSERVED ABOUT 35 SEATS AND ONLY 8 APPROVED.
- Critical - Hand wash sink lacking proper hand drying provisions. BY KITCHEN DOOR.
- Critical - Handwash sink not accessible for employee use at all times.TRASH CAN IN FRONT BLOCKING ACCESS.
- 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.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.BREAKFAST MENU.
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5/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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