- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 46 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At mop sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/17/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean utensils stored between equipment and wall.
- 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 - Food stored in holding unit not covered.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Open dumpster lid.
- Basic - Packaged food has no English labeling.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over rice
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. FRONT COUNTER HANDSINK
- Critical - Hand wash sink lacking proper hand drying provisions. FRONT COUNTER HANDSINK
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER HANDSINK
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT COUNTER HANDSINK
- Critical - Observed food stored on floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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