- Basic - Large amount of unused equipment/supplies present.
- Basic - Storage area not maintained clean and organized.
- Basic - Unnecessary items on the premise.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(around heat lamp)
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair.( front display cooler with peeling paint on rim)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(employee restroom)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( ( papa relleno @ 109°f) moved to heat lamp
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration)
- Intermediate - Cutting board(s) stained/soiled.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floors not maintained smooth and durable. Potholes outside
- Basic - Mop/service sink in disrepair.
- 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 - 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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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Plates and glassware
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Uncovered food stored near sink exposed to splash. Bag of onions net to 3 cs
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw chicken over pastelitos **Corrected On-Site**
- Intermediate - Handwash sink missing splashguard in warewashing area.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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3/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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