- Basic - Ceiling in disrepair. By dish machine
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Faucet/handle missing at plumbing fixture.sushi bar
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi bar
- Intermediate - No soap provided at handwash sink.sushi bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Owner change must fill new form
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mr Yum, 1945 Sw 8 St, Miami, FL »