How important is past performance in determining how effective a person will be in another role?
Being a successful manager in any setting requires a person to be able to wear many hats and wear them well, making sure nothing important is overlooked.
A good manager has to have goals and be able to command exceptional standards and good results.
Setting the tempo of their team includes leading by example, being able to work side by side on occasion with others.
Like many good leaders, they are often the first one to work and the last one to leave.
The fish smells from the head down, so the saying goes.
The first person to be held accountable is oneself, as a good manager. The manager has to know critical areas of performance and to focus on those issues as their priority.
The manager has to take ownership for mistakes. Handling important specific duties is extremely important.
Effective managers are also always on alert.
They have a sixth sense about issues and are willing to step in personally and help mediate a difficult situation.
These thoughts about management lead me a comparison of two candidates running for Miami Beach Commissioner.
Being an effective Miami Beach Commissioner has a lot in common with a good manager.
In the current race for Miami Beach Commissioner, Group 3, we have a successful attorney and former Miami Beach Commissioner, who by all accounts did a good job.
He has served on numerous boards and committees, that has contributed to the community for many years through charitable, civic, and business and legal services and we have a restaurant manager with no prior service to the community.
Well, Adrian Gonzalez has managed a restaurant and some may see that as a service, or not.
Adrian Gonzalez is a restaurant manager/owner, having inherited his cafe from his deceased father.
How well of a manager is he, since we have no record of community service to go on? How well could he perform as commissioner, based solely on his business experience as a restaurant manager?
Is he able to lead as well as be part of the team?
As a restaurant manager, is he able to manage his business in areas as important such as hygiene and public health safety?
How on earth is he going to be able to handle the multitude of important tasks and decisions he will face as a commissioner of Miami Beach unless he passes the test of this extremely important management role?
So we decided to delve a little deeper and this is what I discovered:
DAVID’S CAFE CAFECITO: Health inspection
919 ALTON RD
MIAMI BEACH, FL 33139
The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing.
| 12A-27-4 | High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** | |
| 12A-20-4 | High Priority – Employee washed hands with no soap. Front desk server. | |
| 10-05-4 | High Priority – In-use utensil stored in unclean water not at or above 135 degrees Fahrenheit. Cook line. | |
| 14-15-4 | High Priority – Nonfood-grade containers used for food storage – direct contact with food. Used to stored homemade sauces ( Home Depot Buckets are not food graded). | |
| 03E-02-4 | High Priority – Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken Soup 117°F. Reheating in a hot holding device. | |
| 03B-01-4 | High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken Soup 117°F, Oatmeal 122°F. | |
| 12A-09-4 | High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** |
| 22-26-4 | Intermediate – Buildup of soiled material on racks in the reach-in cooler. | |
| 02C-05-4 | 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. Ham pieces (block), Turkey and cheese. | |
| 22-05-4 | Intermediate – Cutting board(s) stained/soiled. Cook line. | |
| 31A-03-4 | Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Cook line area, both hand washing sinks are with items inside. Utensil container. | |
| 27-23-4 | Intermediate – Hot water at handwash sink does not reach 100 degrees Fahrenheit. At men’s restroom. | |
| 22-15-4 | Intermediate – In-use utensil stored in 135 degrees Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. | |
| 22-30-4 | Intermediate – Interior of refrigerator soiled with accumulation of food residue. | |
| 31B-02-4 | Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cook Line. | |
| 31B-03-4 | Intermediate – No soap provided at handwash sink. Cook Line. | |
| 03D-20-4 | Intermediate – Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Enchilada sauce (Homemade) tomatoes base 157°F. Made 7:00 am today. 10-gallon container, plastic. Must go shallow pans, no more than 4 inches, metal (Stainless steel). | |
| 22-16-4 | Intermediate – Reach-in cooler shelves soiled with food debris. | |
| 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. Homemade sauces, potatoes. |
| 08B-45-4 | Basic – Case/container/bag of food stored on floor in walk-in cooler. Beef cases, poultry cases. | |
| 36-57-4 | Basic – Ceiling fan had an accumulation of dust/debris. | |
| 14-09-4 | Basic – Cutting board has cut marks and is no longer cleanable. Cook line. | |
| 33-14-4 | Basic – Dumpster overflowing garbage. | |
| 40-06-4 | Basic – Employee foods (Cheese) stored in reaching cooler over beer bottles. Employee meals must be in a container labeled “Staff Meals”. | |
| 36-22-4 | Basic – Floor area(s) covered with standing water. Back kitchen area. | |
| 36-01-4 | Basic – Floor not cleaned when the least amount of food is exposed. | |
| 08B-47-4 | Basic – Food not stored at least 6 inches off of the floor. | |
| 36-24-5 | Basic – Hole in or other damage to the wall. | |
| 22-08-4 | Basic – Interior of the oven has a heavy accumulation of black substance/grease/food debris. | |
| 31B-04-4 | Basic – No handwashing sign provided at a hand sink used by food employees. Men’s Restroom. | |
| 33-16-4 | Basic – Open dumpster lid. | |
| 35B-03-4 | Basic – Outer openings not protected with self-closing doors. Back Kitchen Door held open. | |
| 08B-13-4 | Basic – Stored food not covered in walk-in cooler. Potatoes container. Not in the cooling process. | |
| 21-12-4 | Basic – Wet wiping cloth not stored in sanitizing solution between uses. Front counter. |
