- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pastry area and kitchen **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Market items
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishmachime
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Oatmeal 128 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Encrusted material on can opener blade. Pastry area
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishmachine
- Intermediate - No soap provided at handwash sink. Dishmachime
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. mustard 47 F, fish 47 F in walk in cooler
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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2/12/2013 | Routine - Food | Administrative complaint recommended |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed dead roaches on premises.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.COOK
- Observed food debris accumulated on kitchen floor.
- Observed hole in ceiling. KITCHEN AREAS
- Observed hole in wall. KITCHEN AREAS
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed live flies in kitchen.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.COOK TOUCHING TOAST WITH BARE HANDS
- Critical - Observed roach activity as evidenced by live roaches found
- Critical - Observed rodent activity as evidenced by rodent droppings found.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/27/2012 | Routine - Food | Warning Issued |
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