- Basic - Ceiling tile in disrepair. Water damaged
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile in disrepair. Water damaged
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Food stored on floor. Case of walnuts, case of oats
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- 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 oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. At mop sink.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. 10 ppm , chlorine, Operator called service company during inspection, and technician was working on unit during inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Clarified butter 88 f,
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For three-compartment sink. **Repeat Violation**
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09/08/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Light panel
- Basic - Bathroom door not self-closing. Women's bathroom
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by door.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door reach in cooler next to hand washing sink.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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6/5/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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