- Basic - Ceiling in disrepair. Small leak from upper parking . Hallway (no food preparation area).
- Basic - Ceiling tile missing. **Corrected On-Site**
- Basic - Floor tiles missing. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Poultry at walk in freezer (bagged) .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry at preparation sink . **Corrected On-Site**
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rolls (egg rolls) under cooling 109°f. Corrective action : continued cooling and placed at reach in cooler. Or maintain 135°f or over. Or used time as public health control (time labels).
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At cook line . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Cutting board over / rice cooker.
|
07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law.
|
4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not constructed to be easily cleanable.
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At the bathroom use by the employee
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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 - 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
4/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/13/2013 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Back
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On the kitchen floor
- Critical - No conspicuously located thermometer in holding unit. In some units
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No mop/service sink installed/available at establishment.
- Critical - No proof of required state approved employee training provided. Expired in 2011To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Observed employee with no hair restraint. 2 employees in the kitchen
- Critical - Observed food stored on floor.wi coolers and at kitchen floor
- Observed leaking pipe at plumbing fixture. At hand sink at kitchen
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Eggs over beef
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Working containers of food removed from original container not identified by common name.
|
12/3/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 PPM
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GLASS REACH IN COOLER NOT PROPERLY WORKING. THE ONLY THING IN UNIT WAS 6 HALF AND HALF QUART . EMPL OYEE TRANSFERRED PRODUCT TO ANOTHER REACH IN COOLER.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. CARAMEL BUCKET IN FRONT AND SIDE OF HANDSINK BY 3 COMPARTMENT SINK
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. DIGITAL THERMOMETERS DOES NOT TURN ON. THREE THERMOMETERS AND NOT WORKING.
- Critical - Handwashing cleanser lacking at handwashing lavatory. HAND SINK IN MIDDLE OF COOK LINE
- Critical - Hot water not provided/shut off at employee hand wash sink. HAND SINK NEXT TO WAREWASHING AREA
- Critical - No handwashing sign provided at a handsink used by food employees. HAND SINK IN MIDDLE OF COOK LINE
- 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. EXPIRED FOOD HANDLER CERTIFICATES
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris. SOME AREAS OF THE KITCHEN
- Observed cutting board grooved/pitted and no longer cleanable. CUTTING BOARD UNDERNEATH SLICER
- Observed dusty ceiling tiles and/or air conditioning vent covers. KITCHEN AREA
- Critical - Observed food stored on floor. SAUCE IN KITCHEN AREA, BOTTLED DRINKS, AND ONIONS INSIDE WALK IN COOLER Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HALF AND HALF Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW CHICKEN OVER RAW BEEF INSIDE WALK IN FREEZER NOT IN ORIGINAL PACKAGING
- Critical - Observed soiled reach-in cooler gaskets. REACH IN COOLER BY COOK LINE
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. CARAMEL SAUCE IN PLASTIC BUCKETS
|
5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.soups
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken spring rolls
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soups
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.chiken over beef Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 compartment sink
- Critical. Observed employee wash hands with no soap.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.wash,rinse,zanitise
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.cardboard used to store knife
- Observed utensils stored in crevices between equipment.
|
1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken spring roll
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.sauses under handsink
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
|
8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken spring rolls Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.desert station area
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
|
2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sopus
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.sauces next to handsink
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed nonfood-grade bags used for food storage.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Miss Saigon, 9503 S Dixie Hwy, Kendall, FL »