- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a food-contact surface.to cover sushi rice
- 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 while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a location that is exposed to splash/dust.food being prepped under AC unit
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.sushirice
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cheese pizza pies in front counter at 76
- High Priority - Raw animal food stored over cooked food.fish over sauce
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing splashguard in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front sink
- 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Employee washed hands with cold water.bathrooms used by employees don't have connection for hot water according to management
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.establishment doesn't have the parasite destruction papers from current supplier, JETRO
- 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 - Hot water not provided/shut off at employee handwash sink. Both bathrooms.on 7/14/ 14 observed both bathrooms used by employees did not have a connection for hot water, so no hot water was provided
|
07/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean equipment stored on floor. Cutting boards resting on floor.
- Basic - Food stored in a location that is exposed to splash/dust. Raw salmon being held on a prep table under a leaking AC pipe.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen or front counter.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with cold water.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in oil mixture found at 71° in cook line.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both bathrooms.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By sushi area.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/7/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
|
12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/16/2012 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. 2 emploees need employeE TRAINING CERTIFICATE ( JOSELITO BRION AND TERESA SOUZA)
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed hole in wall.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/12/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
9/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Holy Bagels & Pizzeria Of Downtown Corp, 93 Nw 1 St, Miami, FL »