- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed poultry in standing water in 3 compartments ink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Ajax cleaning substance in food prep area.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. Observed dirty cloth hanged over stove. **Corrected On-Site**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler ambient temperature at 54 degrees. **Admin Complaint**
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee slicing onions with bare hands
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks. observed bottles of Gatorade in ice machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ham at 57 degrees in reach in cooler and cheese at 44 degrees in prep area. **Admin Complaint**
- Critical - Observed screen in door torn/in poor repair. observed screen in rear door torn.
- Critical - Raw animal food not properly separated from ready-to-eat food. Observed tomatoes and lettuce not separated from shell eggs in reach in cooler. **Corrected On-Site**
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11/29/2012 | 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, MEAT IN BAIN MARY THAT WERE THERE SINCE THE DAY BEFORE AND YET NOT REACHED 41 DEGREES.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN NOT APPROPRIATE LANGUAGE. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE HANDLING BREAD WITHOUT GLOVES. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE FAILED TO WASH HER HANDS AFTER CRACKING EGGS.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS STORED BY TOMATOES. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED FOOD IN BAIN MARY BELOW 135 DEGREES.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.milk,eggs
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 25-05-1 Observed single-service articles improperly stored.foam cup and lids in bathroom
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair.
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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 - Handwashing cleanser lacking at handwashing lavatory.front handsink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.milk,eggs
- 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 THE EMPLOYEE ON DUTY DID NOT HAVE HER CERTIFICATE
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.reach in cooler in front that has milk
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.front area
- Critical - Observed screen in door torn/in poor repair.
- Observed single-service articles improperly stored.foam cup and lids in bathroom
- Critical - Observed toxic item stored by food.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.room temperature
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/20/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. reach in unit. raw fish over cold cuts and bread.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed potentially hazardous food thawed at room temperature. frozen beef and frozen chichen .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. steamer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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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7/16/2010 | Routine - Food | Call Back - Complied |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. front counter.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed roach activity as evidenced by live roaches found. two live roaches in the kitchen .
- Critical. Manager lacking proof of Food Manager Certification.
- 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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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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2/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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