- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination. Buffet area
- 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 - Whole fruit displayed for self-service not wrapped and no utensils provided.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lime scale build-up inside ice machine.
- High Priority - Bag of medicine improperly stored (next to reataurant foods).
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Admin Complaint**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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1/3/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At kitchen areas.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 45°f. Freezer broken down . Must transfer food to other working unit.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in freezer at 50°f . Operator to tranfer foods to other reach in coolers (sausages (pork) , pies).
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
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