Basic - Attached equipment soiled with accumulated dust. Light bulb/shield above cook line
Basic - Cutting board has cut marks and is no longer cleanable. In hall way where ice machine is located.
Basic - Hole in wall. Near dish machine inside kitchen
Basic - Hood soiled with accumulated grease.
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop inside flour
Basic - Interior of microwave soiled with encrusted food debris.
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter69°f On buffet line
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area
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