- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Open dumpster lid.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At 3 CS sink.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Oven mittens
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent. Rusted.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cardboard used to line food-contact shelves. Inside walk in freezer
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets and purses on top of cutting board **Corrected On-Site**
- Basic - Food stored on floor.inside walk in freezer
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Open dumpster lid.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At 3 CS sink.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Mushrooms quiche 55, ham cheese 55 . Operator transferred product to another unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Beef empanada 84 f, chicken squares 93 f, empanadas with corn 117 f (baked about 8:30 am)
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. No knowledge of how to calibrate probe thermomether
- 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. Mozzarella
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Oven mittens
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen hand sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front counter hand washing sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fresh garlic and oil mixture
- Intermediate - Soil residue in food storage containers.
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of bread
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.at 3 compartment sink
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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10/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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