- Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 CS, and hand washing sink at warewashing area
- Basic - Food stored in holding unit not covered. Sauce inside walk in cooler
- Basic - Food stored on floor. Raw chicken inside walk in cooler
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture. At mop sink.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dry storage area.
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without immediately cooling the food after the initial heating process. Chicken and fish. Operator hadartially cooked product about 30 minutes prior to inspection and transferred to reach in coolers for rapid cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. At 11:15 am, observed a Pot of marinara sauce stored in a deep container inside the walk in cooler with a temperature if 72-74 f. As per operator, product was cooked on 8/5/14 at 10 pm last night.
- High Priority - Raw animal food stored over ready-to-eat food.raw veal over cooked soup
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of food debris/grease on food-contact surface.pasta maker
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tiramisu
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, beef carpaccio, carpaccio do salmone
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plates
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat sauce
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08/06/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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