- 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. Next to grill.
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10/23/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. Prep cook at front line **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in 3 door True reach-in cooler across from dish machine.
- Basic - Soil residue build-up on nonfood-contact surface gaskets at 3 door Tru refrigerator across from dish machine.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- Intermediate - No probe thermometer provided to measure temperature of food products. Cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lentil soup. **Corrected On-Site**
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. At the bottom of White refrigerator.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Cutting pineapple for fruit salad.
- 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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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Soil residue build-up on nonfood-contact surface.On cutting board
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.to high in wiping cloth container. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Flour. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. O ppm **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- 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 breast.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.In prep area .
- 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. No employees hired yet.
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10/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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