- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Admin Complaint** **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Admin Complaint** **Repeat Violation**
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
07/23/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Food stored on floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- 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.
|
10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.10 ppm
- Critical - Hand wash sink lacking proper hand drying provisions. hand sink in front counter
- Critical - Handwashing cleanser lacking at handwashing lavatory.hand sink by front counter
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Observed a nonfood-grade basting brush used in food. brush with metal band used in coffee station
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over to tomatoes Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatulas and tongs
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over cooked sauces
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw shell eggs over raw uncovered squids Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. exceeds 200+ppm in WC bucket
- Critical - Observed soiled reach-in cooler gaskets. by cookline
- Critical - Observed toxic item stored by food. vitamins Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. squids, chicken Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauce
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. flour
|
2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 3 comp sink chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name.
|
11/7/2011 | 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 improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.Under equipment
- Critical. Observed unlabeled spray bottle.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
|
1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times.Table blocking access
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Critical. Observed unlabeled spray bottle.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.Employee lost certificate
|
7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
|
2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Critical. No Certified Food Manager for establishment.NEW STABLISMENT
- Areas that previously required the posting of a smoking sign have not posted a smoking not permitted sign.
|
11/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Natural Chicken Grill, 13818 Sw 8th St, Miami, FL »