- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Hand washing aids are located over 3CS
- Basic - Wood food-contact surface not properly sealed. Wood located under 3CS.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Observed deli meat holding at 61° F for less than 4 hours. Corrective action taken by operator by placing meat in RIC
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Ham and Cheese empanadas held at 119° F. Corrective action taken by operator to reheat to proper temp.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham and cheese empanadas held at 119° F. Corrective action taken by operator to reheat to proper holding temps
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed milk and other entities being held in HWS.
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Coffee warmer and blender placed on drain board of three compartment sinks.
- Basic - Uncovered food stored near sink exposed to splash. Uncovered milk by hand wash sink.
- Intermediate - Employee used handwash sink as a dump sink. Coffee residue being discarded in hand wash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Coffee grinder by hand wash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink being used to wash towel.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Uncovered food stored near sink exposed to splash. Smoothie machine on 3 CS drain board
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas **Corrected On-Site**
- 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 - No soap provided at handwash sink.
- 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.
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9/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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