- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For WC buckets, **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate provided.
|
07/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in mop area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Employee washed hands with cold water. Hand washing sink has no hot water. The Max temp recorded was 81 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over rte soup **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. WC, chlorine, 200 ppm
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For WC buckets, **Repeat Violation**
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate provided.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Juices
|
4/28/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
|
12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
|
3/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Muelle One Corp, 14782 Sw 56 St, Miami, FL »