- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dumpster overflowing garbage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-use articles. **Repeat Violation**
- Basic - Stored food not covered in reach in cooler
- Basic - Wall soiled with accumulated grease.behind cookline
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground turkey 66°f, less than 2 hrs. Corrective action taken by operator
- High Priority - Raw animal food stored over ready-to-eat food.fish **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Holes in wall.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Below hand sink
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-service items stored on floor.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hood soiled with accumulated grease.
- Basic - No mop sink or curbed cleaning facility provided.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink in the kitchen
- Intermediate - No person in charge of establishment during operation. **Corrected On-Site**
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
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