- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Soiled wet wiping cloth placed in use with fresh solution. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen areas.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 87°f. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Final rinse 168°f.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Hot water temperature not reaching required temperature at final rinse.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station ( outside patio).
- Intermediate - No soap provided at handwash sink. Server station (outside patio).
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice 87°f.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 168°f at final rinse.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. By cook line (grill section). **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By sushi bar (front counter) . **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef while doing food preparation. Sushi chef . **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. By salad preparation , electrical issue .
- Basic - In-use utensil stored in ice or ice water between uses. Ice scoop by ice machines . **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels inside hand sink. 0 ppm when tested (plain water) sushi area. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm when tested. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By lady food preparing at front counter.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice at front counter.
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11/5/2013 | 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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No copy of latest inspection report available.
- Intermediate - Encrusted material on can opener blade.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. heatlamps
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. top of dish equipment
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor.
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1/10/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site
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12/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink. water not connected to bar sinks yet.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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11/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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