- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling tile missing. On rear entrance to kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. On second floor.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.ham found out at 77°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over ready to eat beef.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on second floor.
- Intermediate - No soap provided at handwash sink. On second floor.
- 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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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Floors not maintained smooth and durable. Grout missing in some areas
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tile missing by warewashing area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
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4/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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