- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Food stored under dripping water line. In walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathrooms.
- Basic - Raw animal food stored above unwashed produce. Shell eggs stored over produce in walk in cooler.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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09/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Food stored under dripping water line. In walk in cooler.
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathrooms.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Raw animal food stored above unwashed produce. Shell eggs stored over produce in walk in cooler.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk found at 55° in walk in cooler, egg wash found at 70° in kitchen, raw beef found at 55° in walk in cooler.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
- 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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09/16/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/30/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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