- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored in or above a food preparation area. Employee purse.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair.iat white fridge by cookline
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom
- Basic - No hot running water at mop sink.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. To store bread.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 52-54 f stored at kitchen prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes at 112 f stored at pastry box .(operator adjusted thermostat. **Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathrooms located on 1 st floor.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken salad
|
10/28/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and warewashing area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry unit and some reach in cooler
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquettes 131 f-operator adjusted temperature in unit
- Intermediate - Handwash sink used for purposes other than handwashing. Cutting board covering the handwash sink **Corrected On-Site**
- 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. **Corrected On-Site**
|
2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box, reach in cooler
- Basic - Water leaking from faucet/faucet handle. At 3 cs
|
8/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Faucet/handle missing at plumbing fixture. Only one hand sink at establishment and faucet is broken
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins, cookies
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box, reach in cooler
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Water leaking from faucet/faucet handle. At 3 cs
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 91 f, croquette 112 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over margarine.
- High Priority - Sewage/wastewater backing up through floor drains. In kitchen floor drain. Owner voluntarily closed the restaurant immediately and called the building maintenance to fix the issue. Employees on site stopped food preparation **Corrected On-Site**
- 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.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Hand washing procedure.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
|
8/2/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(front pastry box)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Croquetes 102 degrees @ front pastry box) **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.(slicer)
|
3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health po;icy] Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.[front counter pastry box ]
- Critical - No thermometer provided to measure temperature of food product.[kept readily available to all kitchen personnel]
- Plumbing system in disrepair.[missing handle on cold water /handwash sink]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ front line 108 degrees] Corrected On Site.
|
9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW BEEF OVER VEGETABLE Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Working containers of food removed from original container not identified by common name.
|
3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
|
10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
|
5/31/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed employee with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
|
10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. lettuce in raw chicken empty box
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Observed employee with no hair restraint.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
6/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Al's Coffee Shop, 2121 Ponce De Leon Blvd, Coral Gables, FL »