- No Violations Were Observed
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10/28/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot holding unit-Chicken empanadas 98°f, beef empanadas 110°f, chicken croquettes 101°f, buffet line-,cooked potatoes *115°f, **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Required employee training expired 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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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Ceiling tile missing. In dry storage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Hot display case has broken glass.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. By frier station.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By frier station.
- Intermediate - No soap provided at handwash sink. By frier station.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.ice cream cones **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. **Corrected On-Site**
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza on display .
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed less than 1 handwash sink or number required by law for employees.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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