- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Equipment for blender.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Equipment drain line draining into handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment.
- Intermediate - Slicer blade guard soiled with old food debris.
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name.nuts
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food.raw oysters in container
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.bar
- Intermediate - Equipment drain line draining into handwash sink.by coffee machine
- Intermediate - Probe thermometer not used to ensure proper food temperatures of received potentially hazardous (time/temperature control for safety) food.eggs **Corrected On-Site**
- Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.to cover grapes
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable.grout missing in someareas
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter at 48, cut lettuce 51 **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Wet mop not hung to dry. **Corrected On-Site**
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only. ENGINEERING DEPT HAS BOILER INSPECTION REPORT FOR MISSING BOILER CERTIFICATION.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. MUSHROOM Corrected On Site. DISCARDED
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BUTTERING BREAD Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. USED SOILED SPOON STORED WITH CLEAN UTENSILS IN COOKLINE Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Wiping cloth quaternary sanitizing solution not at proper minimum strength. Corrected On Site.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. ADVISORY MUST BE ON MENU.
- Critical. Hand sink missing in food preparation room or area. 2 SINKS IN BAR NEEDS TO BE ASSIGNED AND SUPPLIED WITH PAPER TOWELS, SIGNS, AND SOAP. BAR STILL IN ITS FINAL TOUCHES.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3-COMPARTMENT SINK Corrected On Site.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
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10/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Marquis Hotel Db Bistro 1 Level 1, 255 Biscayne Blvd Way, Miami, FL »