- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed soup made two days ago at 52° in walk in cooler.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cut fruits with bare hand. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoe sauce 47°. Salad station: humus 53°, peanut butter 52°, ranch dressing 54°. Operator removed all the sauces that were out of temperature from the line. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Bowl in hand sink in bar area. **Corrected On-Site**
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed grease on cooking equipment.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Glasses and box of cups stored on the floor.
- Basic - Case/container/bag of food stored on floor in kitchen. Observed food stored on the floor in kitchen area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Meat on the floor in wif. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. In kitchen and dry storage area.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of box by ice machine.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Risotto 54°.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Risotto wrap in plastic while cooling in wic.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher in mop drink under the stairways.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed cups being washed in HWS in bar area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomatoe sauce. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. PHF in cooling process is covered in wic. **Corrected On-Site**
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/7/2012 | 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. OBSERVED RICE AT 46 DEGREES IN RIC.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FOODS ABOVE 41 DEGREES IN RIC ON LEFT SIDE FRONT OF HOOD.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.AT TIME OF INSPECTION OFFICE LOCKED
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. AT TIME OF INSPECTION This violation must be corrected by : 04/15/2012 .
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.COULD NOT SEE INVOICE AT TIME OF INSPECTION
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.rice ,can goods in dry storage area and walk in cooler fish mix peppers
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over dressing
- Wet mop not hung to dry.
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2/15/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.Dry storage
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Next to dishwashing area
- Critical - Observed food stored on floor. flour dry storage area Corrected On Site.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. it was at 0 ppm. needs to be at 100 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. waitstaff station.
- Critical - Observed encrusted material on can opener.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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