- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Wall soiled with accumulated food debris at soda box storage area.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler next to fryer
- Basic - Soil residue build-up on nonfood-contact surface. Gloves used to remove pan from oven
- Basic - Wall soiled with accumulated black debris in dishwashing area and by mop sink area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Visibly red inside (corrective action taken )
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken wings 117-130 f kept on steam table.(corrective action taken) **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar hand sink-blender in front of hand washing sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing Pans at hand washing sinks **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone at prep table around ware washing area
- Basic - In-use tongs stored on oven door handle.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 110°f-113°f manager reheated chicken to 187°f **Corrected On-Site**
- 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 - Soil residue in food storage containers.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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