88 VIOLATIONS BEWARE
THE FUNNEL CAKE HOUSE BAKERY AND SHAKES
Address :
13920 SW 47TH STREET,
MIAMI,
FLORIDA - 33175
13920 SW 47TH STREET,
MIAMI,
FLORIDA - 33175
The Funnel Cake House Bakery And Shakes Directions And Map
View Larger Map
The Funnel Cake House Bakery And Shakes State License
License Number: SEA2331945 Exp: 06/01/2017
State Health Inspections for The Funnel Cake House Bakery And Shakes
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 08/31/2015 | Met Inspection Standards During This Visit |
1 | 5 | 16 |
| Violation | Observation | |
| 32-04-4 | Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. | |
| 23-06-4 | Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. | |
| 23-25-4 | Basic - Build-up of grease/dust/debris on hood filters. | |
| 14-45-4 | Basic - Cardboard used to line nonfood-contact shelves. | |
| 32-12-4 | Basic - Covered waste receptacle not provided in women's bathroom. | |
| 14-25-4 | Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelves used in dry storage area. | |
| 36-24-5 | Basic - Hole in or other damage to wall. By ac unit . | |
| 22-08-4 | Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. | |
| 36-62-4 | Basic - Light not functioning. | |
| 38-12-4 | Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. | |
| 38-07-4 | Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back area. | |
| 23-09-4 | Basic - Soiled reach-in cooler gaskets. | |
| 23-10-4 | Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. | |
| 14-41-4 | Basic - Walk-in cooler gasket torn/in disrepair. | |
| 36-46-4 | Basic - Wall and/or ceiling obstructed with exposed utility lines. By ware washing area. | |
| 14-06-4 | Basic - Wood food-contact surface not properly sealed. | |
| 29-34-4 | High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. | |
| 02C-03-4 | Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. | |
| 22-22-4 | Intermediate - Encrusted material on can opener blade. | |
| 22-27-4 | Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Baking pans; hot holding box | |
| 16-35-4 | Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at wiping cloth bucket. | |
| 31B-02-4 | Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back area sink. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 08/21/2015 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
6 | 12 | 22 |
| Violation | Observation | |
| 32-04-4 | Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. | |
| 23-06-4 | Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. | |
| 23-25-4 | Basic - Build-up of grease/dust/debris on hood filters. | |
| 14-45-4 | Basic - Cardboard used to line nonfood-contact shelves. | |
| 32-12-4 | Basic - Covered waste receptacle not provided in women's bathroom. | |
| 13-03-4 | Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** | |
| 14-25-4 | Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelves used in dry storage area. | |
| 08B-38-4 | Basic - Food stored on floor. Bottled drinks, case of condiment packets. | |
| 36-24-5 | Basic - Hole in or other damage to wall. By ac unit . | |
| 22-19-4 | Basic - Interior of microwave soiled with encrusted food debris. | |
| 22-08-4 | Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. | |
| 36-62-4 | Basic - Light not functioning. | |
| 38-12-4 | Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. | |
| 38-07-4 | Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back area. | |
| 23-05-4 | Basic - Soil residue build-up on nonfood-contact surface. Underneath flat top | |
| 23-09-4 | Basic - Soiled reach-in cooler gaskets. | |
| 14-55-4 | Basic - Uncleanable knife block in use to store knives. | |
| 23-10-4 | Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. | |
| 14-41-4 | Basic - Walk-in cooler gasket torn/in disrepair. | |
| 36-46-4 | Basic - Wall and/or ceiling obstructed with exposed utility lines. By ware washing area. | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** | |
| 14-06-4 | Basic - Wood food-contact surface not properly sealed. | |
| 41-07-4 | High Priority - Container of medicine improperly stored. Bottle of medicine next to oven **Corrected On-Site** | |
| 12A-07-4 | High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site** | |
| 03A-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Sausages 49 f, ham croquettes 49 f, employee transferred products to working unit for rapid cooling) . Observe *Hot dogs 46 f, Raw burger 47 f, raw chicken 46 f, sliced ham 47 f, *Corrective Action Taken**operator called company to service unit. **Corrective Action Taken** **Repeat Violation** | |
| 03B-01-4 | High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed Ham croquettes 117 f, beef empanadas 114 f, | |
| 01B-02-4 | High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed Hot dogs 46 f, Raw burger 47 f, raw chicken 46 f, sliced ham 47 f, | |
| 29-34-4 | High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. | |
| 22-25-4 | Intermediate - Accumulation of encrusted food debris on/around mixer head. | |
| 02C-03-4 | Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. | |
| 22-05-4 | Intermediate - Cutting board(s) stained/soiled. | |
| 22-22-4 | Intermediate - Encrusted material on can opener blade. | |
| 22-27-4 | Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Baking pans; hot holding box | |
| 31A-09-4 | Intermediate - Handwash sink not accessible for employee use at all times. | |
| 31A-03-4 | Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Back sink **Corrected On-Site** | |
| 16-35-4 | Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at wiping cloth bucket. | |
| 31B-02-4 | Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back area sink. | |
| 05-08-4 | Intermediate - No probe thermometer provided to measure temperature of food products. | |
| 53B-13-5 | Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. | |
| 14-76-5 | Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed Hot dogs 46 f, Raw burger 47 f, raw chicken 46 f, sliced ham 47 f inside walk in cooler. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Food-Licensing Inspection | 03/30/2015 | Met Inspection Standards During This Visit |
3 | 2 | 8 |
| Violation | Observation | |
| 23-15-4 | Basic - Accumulation of food debris/soil residue on handwash sink. | |
| 36-06-4 | Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. | |
| 14-05-4 | Basic - Cardboard used to line food-contact shelves. | |
| 36-41-4 | Basic - Fan cover in walk-in cooler has accumulation of dust/debris. | |
| 29-08-4 | Basic - Plumbing system in disrepair. Three compartment sink faucet loose **Repeat Violation** | |
| 06-04-4 | Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. | |
| 02D-01-4 | Basic - Working containers of food removed from original container not identified by common name. | |
| 03A-06-4 | High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken 51° | |
| 02C-01-4 | High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. | |
| 03A-04-4 | High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. | |
| 02C-02-4 | Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. | |
| 22-07-4 | Intermediate - Slicer blade guard soiled with old food debris. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Food-Licensing Inspection | 11/05/2014 | Met Inspection Standards During This Visit |
1 | 5 | 7 |
| Violation | Observation | |
| 14-09-4 | Basic - Cutting board has cut marks and is no longer cleanable. | |
| 38-12-4 | Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. | |
| 38-07-4 | Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. | |
| 05-09-4 | Basic - No conspicuously located ambient air temperature thermometer in holding unit. | |
| 31B-04-4 | Basic - No handwashing sign provided at a hand sink used by food employees. | |
| 29-08-4 | Basic - Plumbing system in disrepair. 3 compartment sick faucet loose. | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. | |
| 08A-21-4 | High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site** | |
| 11-07-4 | 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. | |
| 53A-01-5 | Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. | |
| 05-08-4 | Intermediate - No probe thermometer provided to measure temperature of food products. | |
| 53B-01-4 | 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. | |
| 02B-02-4 | Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. |
Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
DISCLAIMER NOTICE: INFORMATION POSTED ON THIS WEB SITE IS PROVIDED FOR INFORMATIONAL PURPOSES ONLY. IT IS SUBJECT TO CHANGE AND MAY BE UPDATED PERIODICALLY. WHILE EVERY EFFORT IS MADE TO ENSURE THAT THE POSTED INFORMATION IS ACCURATE, IT MAY CONTAIN FACTUAL OR OTHER ERRORS. INFORMATION CHANGES QUICKLY AND THE POSTED INFORMATION MAY NOT REFLECT THE CURRENT INFORMATION. EVERY EFFORT IS MADE TO ENSURE THE ACCURACY OF INFORMATION POSTED ON THIS WEBSITE. HOWEVER, HEALTHCODEVIOLATION.COM DOES NOT GUARANTEE THE ACCURACY OR TIMELINESS OF THE CONTENT OF THIS WEBSITE. IN ADDITION BUSINESS NAMES MAY BE SIMILAR OR IDENTICAL TO OTHER BUSINESSES. FOR LATEST STATUS, CONTACT THE OFFICIAL AGENCY WHICH ORIGINALLY RELEASED THE INFORMATION. NO WARRANTY EXPRESSED OR IMPLIED IS MADE REGARDING THE ACCURACY, ADEQUACY, COMPLETENESS, LEGALITY, RELIABILITY, OR USEFULNESS OF ANY INFORMATION.
