- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Drawers at prep table storing utensils
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Mop/service sink in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Pizza pans/screens not cleaned at least every four hours.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed missing tiles by cafeteria side.
- Basic - Wall soiled with accumulated food debris.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Observed soiled Oven mittens,
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No proof of required state approved employee training provided for any employees. 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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09/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Drawers at prep table storing utensils
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Faucet/handle missing at plumbing fixture. Bathroom
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Prep table
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Mop/service sink in disrepair.
- 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.
- Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Repeat Violation**
- Basic - Pizza pans/screens not cleaned at least every four hours.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed missing tiles by cafeteria side.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 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. At time of inspection, observed Cooked pasta 51 f, ham 49 f, cooked chicken breast 49 f inside reach in cooler. At the time of inspection, observed Cooked pasta 59-60 f inside walk in cooler. Observed a container with cooked pasta 82 at prep table
- High Priority - Vacuum breaker missing at hose bibb. Hose Bibb located outside back door.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Observed soiled Oven mittens,
- Intermediate - Handwash sink not accessible for employee use at all times. Items stored at hand washing sink.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Repeat Violation**
- 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. At time of inspection, observed Cooked pasta 51 f, ham 49 f, cooked chicken breast 49 f inside reach in cooler.
- Intermediate - Walk-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. At the time of inspection, observed Cooked pasta 59-60 f inside walk in cooler. Ambient thermometer at walk in cooler marked more than 60 f
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Faucet/handle missing at plumbing fixture. Employee bathroom
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- 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 - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Drawers where us tensile are stored
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris. Some areas
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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5/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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