- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives, big spoons Hun touching the wall
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by boxes.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Live flies in kitchen.
- 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. **Corrected On-Site**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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2/5/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Live flies in kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy for less than 4 hours
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken for less than 4 hours
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE PUTTING ON CLEAN GLOVES
- Critical - Observed toxic item stored by food. Corrected On Site.
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8/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed with handle
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3/30/2012 | 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. CHICKEN DISCARDED BY OPERATOR Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS. FOOD DISCARDED BY OPERATOR Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS. DAIRY PRODUCTS MOVED TO A COOLER THAT MAINTAINS ADEQUATE TEMPERATURE. PLANT FOOD DISCARDED.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb.[rear]
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1/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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