- Basic - Carbon dioxide/helium tanks not adequately secured. Mop sink chemical room
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. In sushi area **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar area 3 servers cutting cucumber and other garnishments
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice WI cooler. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Rice WIC 47°. See stop sale.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in WIC
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. RI cooler doors not closing properly.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. CLEAN BIG POTS UNDER CONTAINERS USED FOR DUMPING DRINKS AND FOOD DEBRIS FROM TABLES.
- Critical - Food not stored in a dry location that is not exposed to splash from handsink at suhi bar area . INGIDIENTS NEXT TO HAND SINK (LEFT SIDE BY PASTRY CHEF).
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA BY GRILL AND MEAT CUTTER COOK.
- Interference/obstruction with the inspector's right of entry and access at any reasonable time.WAITED AT DOOR DOWSTAIR UNTIL DOORS OFFICIALLY OPENED AT 6 PM. CALLED JUVIA OFFICE AND IDENTIFIED MYSELF AS AN INSPECTOR. INDICATED THAT AN INSPECTION NEEDED TO BE CONDUCTED. NO ANSWER UNTIL RESTAURANT OPEN ACCESS TO NINETH FLOOR.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. AT COOK LINE, OVER ICE MACHINE , WAITER STATION WHERE DRINS ARE MADE.
- Critical - Observed employee eating in a food preparation or other restricted area. WHILE HANDLING CLEAN DISHES (DISHWASHER ).
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BARTENDERS WITH NO DESIGNATED HANDWASHING SINK. BOTH USED AS DUMPING STATION (FOOD DEBRIS IN IT).
- Critical - Observed employee improperly washing hands. NO PAPER TOWELS. Corrected On Site.
- Observed employee with no hair restraint. PASTRY CHEF AND SUSHI PERSON WHILE HANDLING FOODS.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. COOK CRUMBLING BLUE CHEESE BARE HANDED AT SUSHI BAR.
- Critical - Observed handwash sink used for purposes other than handwashing. HAND WASHING SINK AT SUSHI BAR UTENSILS IN IT.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC EXTINGUISHERS BY BACK KITCHEN DOOR.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No oyster warning sign with required language provided.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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