- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris.
|
09/19/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.in walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Cell phone / purse
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in reach in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Bottle drink stored in ice used for drinks. Corrective action taken by operator **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 51°f, cut tomato 51°f, chicken salad 51°f,less than 4 hrs. Corrective action taken by operator.
- High Priority - Toxic substance/chemical stored by or with food. Degreaser
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris.
|
09/17/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in holding unit not covered.
- Basic - Food-contact surface not smooth and easily cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No paper towels or mechanical hand drying device 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.
|
5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Soap dispenser greasy.
- Basic - Bowl or other container with no handle used to dispense food. Observed bowl in cooked potatoe in reach in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Turkey on the floor in wif.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Exterior of reach in cooler at cook line is soiled an slimey.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men and women restrooms.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in reach in cooler rusty.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes greater than 41 degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad and cole slaw in walk in cooler greater than 41 degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw and potatoe salad was not able to reach 41 degrees.
- High Priority - Raw animal food stored over ready-to-eat food. Ground beef stored over lettuce.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw poultry in reach in cooler greater than 41 degrees.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of Cooler at cook line is dirty.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, soup in reach in cooler without date marking.
|
11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with pickles on floor in walk in cooler and poultry and ice on floor in walk in freezer
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler in the front
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.utensils stored under ac unit that is leaking water and contaminating clean and sanitized equipment
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.in the front
- Basic - Unclean building components, attachments or fixtures.the is a ac unit right above the dish machine area that need to be cleaned
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair.in the walk in cooler
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Roach activity present as evidenced by live roaches found.6 live roaches found in the walk in cooler in the crack of the walk
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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.
- Intermediate - Cold holding equipment incapable of 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. The reach in cooler that has fish , poultry , and fish, egg and crab salad
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all front reach in coolers
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
|
6/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with pickles on floor in walk in cooler and poultry and ice on floor in walk in freezer
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler in the front
- 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 eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.utensils stored under ac unit that is leaking water and contaminating clean and sanitized equipment
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Leaking pipe at plumbing fixture.under hand sink in the kitchen
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.in the front
- Basic - Soil residue build-up on nonfood-contact surface.hand sink in the kitchen and shelf under the flat grill
- Basic - Unclean building components, attachments or fixtures.the is a ac unit right above the dish machine area that need to be cleaned
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair.in the walk in cooler
- Basic - Wall soiled with accumulated black debris in the walk in cooler area.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Roach activity present as evidenced by live roaches found.6 live roaches found in the walk in cooler in the crack of the walk
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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.
- Intermediate - Cold holding equipment incapable of 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. The reach in cooler that has fish , poultry , and fish, egg and crab salad
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all front reach in coolers
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand sink in the kitchen and the one in the front
- Intermediate - No person in charge of establishment during operation.
- 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 - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
6/17/2013 | Routine - Food | Warning Issued |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.4 out of 6 employees have there certificate **Warning**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. **Warning**
- Observed equipment in poor repair.glass door on reach in cooler in front **Warning**
- Observed food debris accumulated on kitchen floor.and walk in cooler **Warning**
- Critical - Observed food stored on floor.in walk in cooler and freezer eggs ,pickles and ice used for customers **Warning**
- Observed grease accumulated on kitchen floor. **Warning**
- Observed leaking pipe at plumbing fixture.front hand sink **Warning**
|
12/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front unit that has ham and turkey temperature is 61?F food items are being removed **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.stuff cabbage **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions.in kitchen next to flat grill **Warning**
- Critical - No conspicuously located thermometer in holding unit.front holding unit that holds ham, turkey **Warning**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.4 out of 6 employees have there certificate **Warning**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Observed attached equipment soiled with accumulated dust.walk in cooler fan **Warning**
- Observed equipment in poor repair.glass door on reach in cooler in front **Warning**
- Critical - Observed food being cooled by nonapproved method. Stuff cabbage is cover with foil paper during the cooling process **Warning**
- Observed food debris accumulated on kitchen floor.and walk in cooler **Warning**
- Critical - Observed food stored in ice used for drinks.drinks for employee **Warning**
- Critical - Observed food stored on floor.in walk in cooler and freezer eggs ,pickles and ice used for customers **Warning**
- Observed grease accumulated on kitchen floor. **Warning**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Observed leaking pipe at plumbing fixture.front hand sink **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Warning**
- Critical - Observed rodent activity as evidenced by rodent droppings found.40 plus droppings found along side of the walls in kitchen area all of the dropping we're dry **Warning**
- Critical - Observed soiled reach-in cooler gaskets.cook line **Warning**
- Critical - Observed soiled reach-in cooler shelves.walk in cooler shelf **Warning**
- Critical - Observed toxic item stored by food.all purpose stored next to mustard **Warning**
- Critical - Observed unlabeled spray bottle. **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.stuff cabbage **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). **Warning**
|
12/18/2012 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GLASS SLIDING DOOR OF RIC BROKEN.
|
9/7/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GLASS SLIDING DOOR OF RIC BROKEN.
- Violation: 15-23-1 Hood filters/grease extractors not designed to be easily removable for cleaning.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
|
6/25/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED RIC IN FRONT AREA NOT WORKING PROPERLY.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED POTATOE SALAD AND PANCAKE MIX ABOVE 41 DEGREES.
- Critical - Food not cooked to 145 degrees Fahrenheit or above. OBSERVED CORN BEEF AT 125 DEGREES.
- Food-contact surface not smooth and easily cleanable. OBSERVED CUTTING BOARD PITTING AND SOILED.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE IN FRONT AREA NOT CLEAN AS NECESSARY. N
- Hood filters/grease extractors not designed to be easily removable for cleaning.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED GREASE AND FOOD DEBRIS BUILD UP ON SURFACE OF REACH IN COOLER AND STEAM WARMER.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer. OBSERVED MEAT SLICER FULL OF MEAT SCRAPS.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored in a prohibited area. OBSERVED BOX OF SHELL EGGS AT ROOM TEMPERATURE. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GLASS SLIDING DOOR OF RIC BROKEN.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP PLACED IN STANDING WATER.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED RIC SOILED WITH FOOD RESIDUES.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. OBSERVED EMPLOYEE CUTTING BREAD ON CUTTING BOARD THAT IS ALREADY SOILED AND DIRTY. Corrected On Site. INSPECTOR HAD HIM DISCARDED THE BREAD.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED MEAT IN RIC FRONT ABOVE 41 DEGREES.
- Observed soiled linens stored in improper location. SOILED TOWELS STORED UNDER PREP TABLE IN FOOD PREP AREA.
- Observed wall soiled with accumulated food debris. OBSERVED WALL IN FRONT AREA SOILED WITH FOOD RESIDUE AND GREASY.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED CORN AT 125 DEGREES IN WARMER.
|
6/22/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
5/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONT RIC NOT ABLE TO KEEP FOOD AT PROPER TEMPERATURE.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED SOUP IN RIC AT 56 DEGREES. CHICKEN IN WIC AT 48 DEGREES, COLE SLAW IN WIC AT 47 DEGREES. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED HAND WASH SINK HAS NO PAPER.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-9-12.
- Observed build-up of grease on nonfood-contact surface. OBSERVED GREASE BUILD UP ON HAND WASH SINK AND COOKING EQUIPMENTS.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE AND FOOD RESIDUE ACCUMULATE UNDER COOKING EQUIPMENT.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP IN STANDING WATER.
- Critical - Observed interior of microwave soiled. OBSERVED INSIDE MICROWAVE SOILED.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INSIDE RIC SOILED WITH FOOD RESIDUE. RIC FRONT.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOMATOES AT 50 DEGREES, CHEESE AT 48 DEGREES, GROUND BEEF AT 48 DEGREES. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OBSERVED OPEN BOTTLE OF PROCESSED IN WIC.
|
2/9/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED POTATOE SALAD IN WALK IN COOLER DATED 8-28 AT 51 DEGREES.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED DUST BUILD UP ON THE CEILING AND FAN BLADE IN WALK IN COOLER.
- Critical - Observed encrusted material on can opener. OBSERVED SLICER HAD FOOD RESIDUES.
- Critical - Observed food stored on floor. OBSERVED BAG OF BREAD ON THE FLOOR IN WALK IN COOLER Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED REACH IN COOLER AT FRONT COUNTER SOILED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH FOUND AT 51 DEGREES. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OUND MEAT AT 47 DEGREES INSIDE REACH IN COOLER Corrected On Site.
|
8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED ROAST BEEF AT 48 DEGREES IN WIC.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED CUTTING BOARD NOT CLEAN AND SANITIZED AFTER BEING USED TO CUT RAW CHICKEN AND THEN SAME CUTTING BOARD IS USED TO CUT BREAD.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED COOK BEING HANDLED RTE FOOD WITH BARE HANDS.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOK FAILED TO WASH HIS HANDS AFTER CUTTING RAW CHICKEN AND THEN PROCEEDED TO HANDLE READY TO EAT FOOD WITH BARE HANDS.
- Observed food debris accumulated on kitchen floor. FRONT AREA
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED ROAST BEEF AT 48 DEGREES AND TURKEY AT 52 DEGREES IN WALK IN COOLER.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED CHICKEN IN STANDING WATER IN THREE COMPARTMENTS SINK. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED TURKEY BREAST IN THE WIC AT 112 DEGREES Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP IN STANDING WATER IN THE COOLER AT FRONT COUNTER.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- No mop/service sink installed/available at establishment. OBSERVED MOP SERVICE SINK NOT OPERABLE
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. HAND WASH SINK IN KITCHEN AREA.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment. OBSERVED ACCOMULATION OF FOOD BEHIND THE EQUIPMENT.
- Observed wall soiled with accumulated grease.
|
8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BURGER AT 55 DEGREE Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. HAND WASHING SINK IS NOT OPERABLE BECAUSE THERE IS NO WATER COMING OUT OF THE FAUCET.
- Critical. Hand wash sink lacking proper hand drying provisions. OBSERVED NO PAPET IN HANWASHING SINK.
- Critical. Handwashing cleanser lacking at handwashing lavatory. OBSERVED NO SOAP IN HANDWASHING SINK.
|
5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
|
12/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 08A-28-1 Observed food stored on floor. WALK_IN COOLER
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. FRONT DISPLAY COOLER
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 45-38-2 Portable fire extinguisher overcharged. For reporting purposes only. K_CLASS
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/21/09.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 12/21/09. Repeat Violation.
|
10/22/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed food offered in a way that misleads/misinforms the consumer. ADVERTISING CRAB SALAD AND USING IMITATION CRAB Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature. TURKEY Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. WALK_IN COOLER
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. SLICING BAGELS. HANDLING CHEESE, TOASTED BREAD
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. COOKLINE TOPPING COOLER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FRONT DISPLAY COOLER
- Observed utensils stored in crevices between equipment.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor. UNDER WALK_IN COOLER RACKS/SHELVES
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Portable fire extinguisher overcharged. For reporting purposes only. K_CLASS
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/21/09.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 This violation must be corrected by : 12/21/09. Repeat Violation.
|
10/21/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Call Back - Complied |
Restaurant representatives - add corrected or new information about New Yorks Big Apple Deli, 14432 Biscayne Blvd, North Miami Beach, FL »