- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Beef needs to be cooked to 165 F
- Basic - Hood soiled with accumulated grease. Drops of grease
- Basic - Ice scoop handle in contact with ice.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 84 F Operator will throw away in 4 hrs. Advise to cool after cutting.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over rice
- 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 - Handwash sink used for purposes other than handwashing. Front counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 50 F, octopus 49 F, chicken 50 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ready to eat
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 76 F
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 74 F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 76 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over fish
- High Priority - Sewage/wastewater backing up through floor drains. Backs up in kitchen and dishwashing area when operating three compartment sink and handsinks.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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10/4/2013 | Food-Licensing Inspection | Emergency order recommended |
- No Violations Were Observed
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10/4/2013 | Food-Licensing Inspection | Emergency Order Callback Complied |
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