- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
- Basic - Food stored in holding unit not covered.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles improperly stored.
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plumbing system in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Soil residue build-up on nonfood-contact surface. Outside of storage containers
- 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) hot held at less than 135 degrees Fahrenheit or above. Rice and chicken at 87° f, and 80° f
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom handsink
- 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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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Poultry **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **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. **Corrected On-Site**
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed cardboard used as shelf cover. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Working containers of food removed from original container not identified by common name.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. COUNTER and DELIVERY EMPLOYEE
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. *UNABLE TO SEE IT
- Observed nonfood-grade containers used for food storage.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. *TOFU CONTAINERS REUSED
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.employees bathroom
- Lights missing the proper shield, sleeve coatings or covers.
- Observed clean utensils/equipment cutting board stored in dirty wood
- Critical - Observed container of medicine improperly stored.with food Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.in cook rice
- Observed nonfood-grade containers used for food storage.walmart bags used to store food
- Critical - Observed potentially hazardous food thawed in an improper manner.shrimp in standing water
- Critical - Observed raw animal food stored over cooked food.eggs over cooked rice
- Observed residue build-up on nonfood-contact surface.
- Observed residue build-up on nonfood-contact surface.reach in cooler front
- Observed single-service articles improperly stored.in employees bathroom Corrected On Site.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloths not laundered daily.
- Critical - Working containers of food removed from original container not identified by common name.soy sauce stored in vegetable oil container
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing door.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-shelves.
- Critical - Observed cloth/cardboard/egg carton used as a food-contact surface.
- Critical - Observed establishment utilizing time as a public health control without having written procedures-fried rice and chicken.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
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2/22/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food (chicken, rice) not held at 135 degrees Fahrenheit or above. Corrected On Site. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory-bathroom. Repeat Violation.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food (sliced beef) prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food (chicken, rice) not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food (onions) stored on floor. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees-bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions-bathroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory-bathroom.
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6/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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