How many inspections has Moulin Rose & Bakery Shop in Miami had?

Moulin Rose & Bakery Shop in Miami has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Moulin Rose & Bakery Shop in Miami find?

Moulin Rose & Bakery Shop in Miami was most recently inspected by FDACS on July 21, 2022 (Met Inspection Requirements).

Has Moulin Rose & Bakery Shop in Miami had any stop-sale or stop-use orders?

No, Moulin Rose & Bakery Shop in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Moulin Rose & Bakery Shop in Miami

Name: Moulin Rose & Bakery Shop in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

9869 Sw 72nd St, Miami, FL 33173

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Super Cake Bakery Corporation Rigoberto Gonzalez
FDACS Estab #: 278532

Overview

Moulin Rose & Bakery Shop in Miami, FL has 4 FDACS food safety inspections on record with 57 violations.

4FDACS Insp.

57Violations

Last inspected FDACS: July 21, 2022

Moulin Rose & Bakery Shop in Miami: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2022 — 4 inspections

Jul 21, 2022 — Met Inspection Requirements· 8 violations· Met Requirements

Inspector: WENNDY AYERDIS, ENVIRONMENTAL SPECIALIST II

Comments: Visit conducted to verify compliance of food safety citations observed during previous inspection.

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Food Service, Kitchen, Backroom- Food employees observed leaving the various processing areas with gloves on and entering other areas/walk-in cooler to handle food items and equipment without discarding gloves, washing hands, and donning new gloves to continue working on new task in new area. Proper glove use was discussed with owners. o

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Food Service- Multiple items made onsite over 24 hours ago and placed in the cold display unit were found with no date mark: small and big flan, tres leches, cheesecake, bread pudding. COS, Date marking was added to food items during inspection. x Print Date: 7/21/2022 Page 1 of 3

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food service, Kitchen- Food employees observed leaving and returning to the various processing areas to handle food items and clean equipment without first washing hands. Proper hand washing procedures were discussed with owners. o

Good Retail Practice Violations

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Processing- Food employee observed wearing bracelets and a watch while engaged in food preparation and washing of food equipment. o

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Service, Kitchen, Processing, Backroom- Food employees observed not wearing hair restraints while working with exposed foods and utensils. o

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Backroom- Drain boards not large enough to accommodate all soiled and cleaned utensils and equipment accumulated during operating hours. o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Processing- Burned on grease deposits and carbon build up encrusted on pans and baking trays stored throughout the establishment. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Processing, Backroom- Observed chipped and cracked floor tiles throughout the establishment. o

Jul 6, 2022 — Re-Inspection Required· 19 violations· Re-Inspection Required

Inspector: GUISELLA URIBE

Comments: Trainee present during inspection. All violations verified by primary inspector. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Risk Control Plan offered for hot holding. Food Establishment has complied with the installation of a hand sink with hot and cold running water and proper drainage in the kitchen and in the preparation area across from the office.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge does not ensure active managerial control as evidenced by the following citation: hand washing, hot and cold holding temperatures, consumer advisory and sanitization. o

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Food Service, Kitchen- Food employees serving foods to customers, exiting and re-entering various processing areas and returning to work with exposed foods while wearing the same gloves. Proper glove use procedures were discussed with the management. o Print Date: 7/6/2022 Page 1 of 5 14 Citation Description: Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12 Observation: Processing- Underside of blade attachment to floor mixer found with encrusted dry food residues. COS, equipment was washed, rinsed and sanitized during the inspection. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food Service- Multiple items inside of hot holding unit were probed internally and found out of temperature: Ham and cheese empanadas 110-116*F; chicken empanadas 114-118*F; beef empanadas 119-125*F; cheese pastry 125-130*F; ham and cheese pastry 120*F; beef pastry 126-128*F; chicken croquettes 128-133*F; mini beef potato 129-132*F; Guava and cheese pastry 124-127*F. COS, all food items were voluntarily discarded by management during inspection. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food Service- Multiple items inside of cold holding unit were probed internally and found out of temperature: Ham and cheese midnight sandwich 45-48*F; Ham and cheese Cuban sandwich 42-42.4*F; Catalan cream 50*F. COS, all products were placed under proper refrigeration during inspection. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Backroom- Open package of ham found on top shelf inside of walk-in cooler had no date mark and owner was unable to provide the date it was opened . COS, ham was voluntarily discarded by management during inspection. x

3-501.17(C) Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or portion that is subsequently combined with additional ingredients or portions of food not date marked to retain the date marking of the earliest-prepared or first-prepared ingredient. 3-501.17(C) PfPf

Food Service- No date mark found on various sandwiches (ham/cheese; salami/cheese; pork/ham/cheese) placed into the cold display unit whose deli meats were opened over 24 hours ago. COS, date marking was added to products. x

Food Service- Multiple items (flan, tres leches, bread pudding) made onsite over 24 hours ago and placed in the cold display unit were found with no date mark. COS, date marking was added to food items during inspection. x

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Food Service- No consumer advisory disclosure posted for eggs cooked to order. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Processing- Spray bottle with sanitizer was found hanging off of shelf above bags of flour next to ware wash sink. COS, sanitizer was moved to proper location during inspection. x Print Date: 7/6/2022 Page 2 of 5

Food Service- Food employee exiting and re-entering food service area and begin working with exposed foods without washing hands first. Proper hand washing procedures were discussed with management. o

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Processing- No hand soap available at hand sink in front of deli slicer. o

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Food Service- Milk crate with washed oranges was found directly stored on the floor next to the ware wash sink. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service, Processing- Food employees wearing bracelets and jewelry while working with exposed foods. o

Food Service, Processing area- Food employees not wearing hair restraints while working with exposed foods and utensils. o

4-903.12 Cleaned and sanitized equipment, utensils, or laundered linens stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 4-903.12

Outdoors- Baking trays found stored on rolling racks placed outside of the establishment with no protection from contamination. o

Backroom- Drain boards not large enough to accommodate all soiled and cleaned utensils and equipment accumulated during operating hours. o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Processing- Old grease residue and carbon deposits encrusted on pans and baking trays stored at ware wash sink. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Processing, Backroom- Observed chipped and cracked tiles on floor. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom- Observed water accumulation on the floor inside walk-in cooler. o

Jun 24, 2022 — Focused Inspection· Focused Inspection

Inspector: LAURA SANCHEZ

Comments: This offsite industry visit is being conducted to document a verbal conversation to help assist the food establishment with compliance of recent food safety observations and continuing issues.

No violations or enforcement actions recorded for this inspection.

Jun 22, 2022 — Re-Inspection Required· 30 violations· Re-Inspection Required

Inspector: GUISELLA URIBE

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Employee Health Guidelines and reporting agreement provided. No hand sink available in the kitchen where the ovens, fryers, and stove are locate. Food establishment has 30 calendar days from the last inspection (06/06/2022) to install a hand sink with hot and cold running water and proper drainage in this room. Failure to comply may result in administrative action, including placing all food related equipment and open food processing in this area on a stop use order until compliance is achieved. No hand sink available in the front preparation area where the finger sandwiches and ham spread are made. Food establishment has 30 calendar days from the last inspection (06/06/22) to install a hand sink with hot and cold running water and proper drainage in this area. Failure to comply may result in administrative action, including placing all food related equipment and open food processing in this area on a stop use order until compliance is achieved.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge does not ensure active managerial control as evidence by the following citations: hand washing, hot holding temperatures, cooling, consumer advisory, sanitization, bare hand contact with ready-to-eat foods. o

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Food Service- Food employees observed serving foods to customers, exiting and re-entering food service area and continue working with exposed foods while wearing the same gloves. COS, proper single glove usage was discussed with management and employees washed hands and donned gloves. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Processing- Deli slicer found with dry food residue on blades. COS, slicer was washed, rinsed and sanitized during inspection. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Food Service- Food employee observed washing and rising the orange juice machine, but not sanitizing. COS, all parts were properly sanitized during inspection. x

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Processing- Underside of blade attachment to floor mixer found with encrusted dry food residues. o Print Date: 6/22/2022 Page 2 of 6 18 P Citation Description: Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P Observation: Processing- Chicken salad prepared in the morning and placed inside the walk-in cooler had an internal temperature 60.3-63.1*F after more than 6 hours. COS, chicken salad was voluntarily discarded by management during inspection. x

Food Service- Multiple items inside of hot holding unit were probe internally and found out of temperature: Tamales 74.3*F; Egg sandwich 78.4*F; egg potato omelet 81.6*F, Chicken empanadas 111*F, beef empanadas 115*F, ham and cheese empanadas 115*F; cod croquettes 122*F; spinach croquettes 129*F, Chicken croquettes 125*F; beef pastries 118-120*F, cheese pastries 122*F. COS, all food items were voluntarily discarded by management during inspection. x

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

No employee health policy available at food establishment. Copy of employee health guide and reporting agreement provided. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food Service- Catalan cream desserts were found out of temperature at 60.5*F. COS, Desserts were moved to proper refrigeration during inspection. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Backroom- Packaged of ham, in walk-in cooler, opened for more than 24 hours ago not dated marked. COS, product was marked during inspection. x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

No consumer advisory reminder or disclosure posted for eggs cooked to order. o

Processing, Container with detergent was found stored on top of bag of sugar next to ware wash sink. COS, detergent was moved to proper location during inspection. x Print Date: 6/22/2022 Page 3 of 6

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food service- Employee personal drink cup found stored next to coffee machine. BackroomObserved food employees drinking coffee in the processing area. o Print Date: 6/22/2022 Page 1 of 6 6 P Citation Description: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P Observation: Food service- Employee observed not washing hands after touching face while serving foods to customers. Employees observed exiting and re-entering food service area and begin working with exposed foods without washing hands first. Proper hand washing procedures were discussed with management. o

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Food service- Food employee observed touching oranges with bare hands when placing oranges into orange juice machine. COS, the equipment was washed, rinsed and sanitized during inspection. x

Food service- No hand soap available at hand sink next to coffee station. o

5-203.11 At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet room. 5-203.11 PfPf

Processing- No hand sink available in the kitchen where the ovens, fryers, and stove are locate. Food establishment has 30 calendar days from the last inspection (06/06/2022) to install a hand sink with hot and cold running water and proper drainage in this room. Failure to comply may result in administrative action, including placing all food related equipment and open food processing in this area on a stop use order until compliance is achieved. Front Preparation- No hand sink available in the front preparation area where the finger sandwiches and ham spread are made. Food establishment has 30 calendar days from the last inspection (06/06/22) to install a hand sink with hot and cold running water and proper drainage in this area. Failure to comply may result in administrative action, including placing all food related equipment and open food processing in this area on a stop use order until compliance is achieved. o

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Service- Metal tray was found inside of hand sink next to coffee station. COS, item was removed during inspection. x

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Backroom- Chicken salad found stored in a large covered plastic container while cooling inside of walk-in cooler. COS, chicken salad was voluntarily discarded by management. x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food service- Container of sugar next to coffee machine not labeled. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Food Service- A case of clean oranges stored directly on floor. Processing- Buckets of icing stored directly on floor in front of walk-in cooler. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service, Processing- Observed food employees wearing bracelets and jewelry while working with exposed foods. o

Food Service, Processing area- Food employees not wearing hair restraints while working with exposed foods. o

2-302.11 Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf

Food Service- Observed food employee with finger nail polish not wearing gloves while serving food items to customers. o

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food Service- Utensils used to prepared coffee with milk were found stored in a cup with standing water measuring 86.7*F. o

Outdoors- Baking trays found store on rolling racks outside of the establishment. o

4-903.12 Single-service or single-use articles stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 4-903.12

Outdoors- Single service items were found stored outside of the establishment. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food Service- Hot holding unit found in disrepair with an ambient temperature of 130*F and unable to maintained depended temperature food items to 135*F. COS, hot holding unit temperature was adjusted and check by inspector during inspection. x

Backroom- Drain boards not large enough to accommodate all soiled and cleaned utensils and equipment accumulated during operating hours. o Print Date: 6/22/2022 Page 4 of 6 47 Citation Description: Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B) Observation: Processing- Old grease residue and carbon deposits encrusted on pans and baking trays stored at ware wash sink. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom- Observed water accumulation on the floor inside walk-in cooler. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Processing, Backroom- Observed chipped and cracked tiles on floor. o

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Processing- Employee glasses found stored on preparation table. o

Moulin Rose & Bakery Shop in Miami: Frequently Asked Questions

When was Moulin Rose & Bakery Shop in Miami last inspected?: Moulin Rose & Bakery Shop in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 21, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Moulin Rose & Bakery Shop in Miami had?: Moulin Rose & Bakery Shop in Miami has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Moulin Rose & Bakery Shop in Miami find?: Moulin Rose & Bakery Shop in Miami was most recently inspected by FDACS on July 21, 2022 (Met Inspection Requirements).
Has Moulin Rose & Bakery Shop in Miami had any stop-sale or stop-use orders?: No, Moulin Rose & Bakery Shop in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Moulin Rose & Bakery Shop in Miami?: The most frequently cited FDACS violations at Moulin Rose & Bakery Shop in Miami are: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11; 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11.
Does Moulin Rose & Bakery Shop in Miami have any repeat violations?: Yes, Moulin Rose & Bakery Shop in Miami has had the following violations cited on multiple FDACS inspections: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11; 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11.