- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Food stored on floor. Bottled drinks, bottle of relish **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At employee bathroom.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At employee bathroom located at building.
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10/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Inside panko bag
- Basic - Cardboard used to line food-contact shelves. On top of reach in cooler
- Basic - Clean equipment stored on floor.cutting board.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. A case of eggs next to hand washing sink.
- Basic - Food stored on floor. Bottled drinks, bottle of relish **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At employee bathroom.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Storage of tools on shelf above or with food.screws next to food on shelf.
- Basic - Wall and/or ceiling obstructed with exposed utility lines. Sprinkler lines across kitchen area. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.sugar **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47-49 f at reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chicken croquettes 111 f, beef empanadas 113 f, **(operator adjusted temperature at pastry hot holding unit) Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.3 cases of raw shell eggs
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.no knowledge of hot to calibrate thermometer. No knowledge of minimum required temperature for products inside cold holding unit or for hot holding unit.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Panini toaster
- Intermediate - Hot water not provided/shut off at employee handwash sink. At employee bathroom located at building.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. milk gallons inside between 47-49 f,
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Green and red apples
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08/04/2014 | Routine - Food | Warning Issued |
- Basic - Floors not maintained smooth and durable.grout missing in some areas
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall and/or ceiling obstructed with exposed utility lines. Sprinkler lines across kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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2/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.grout missing in some areas
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.bottled drinks
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall and/or ceiling obstructed with exposed utility lines. Sprinkler lines across kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.turkey 63 f, ham 56 f, ham 64 f, at reach in cooler . As per operator, the product was placed there about 20 minutes from another unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Chicken empanada at 113 f at pastry box, cooked chicken breast at 120 f
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.chlorine 200 ppm
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, turkey
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. turkey 63 f, ham 56 f, ham 64 f located at reach in cooler, and placed there about 20 minutes. Unit does not have ambient thermometer and observed water draining inside reach in cooler.
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2/25/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall and/or ceiling obstructed with exposed utility lines. Sprinkler line across kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquettes 109f, chicken empanadas 120 f
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner .
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10/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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