- Basic - Accumulation of food debris/soil residue on paper towel dispenser. HWS by dish machine
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Ceiling tile in disrepair. Dry storage area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on equipment door handle between uses. Bread oven **Corrected On-Site**
- Intermediate - Soda gun soiled. Bar area. **Corrected On-Site**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones on main cook line.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - In-use tongs stored on equipment door handle between uses. Bread toaster.
- Basic - In-use tongs stored on oven door handle. Cook line.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Top of prep table.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Top of prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at prep table.
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. Ice used to effectively reduce temperature and maintain at 41?
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. **Warning**
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Cheese and cucumbers discarded by operator **Corrected On-Site** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Warning**
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12/4/2012 | Routine - Food | Warning Issued |
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW BEEF OVER RTE Corrected On Site.
- Observed utensils stored in crevices between equipment.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles. bar
- Observed gaskets with slimy/mold-like build-up.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TEMPERATURE ADJUSTED BY OPERATOR
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical. Food not cooked to 145 degrees Fahrenheit or above. SEAFOOD Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVE CHANGE Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. BAR DISHMACHINE CANNOT BE USED FOR SANITIZING. ALL SANITIZING MUST BE DONE USING DISHMACHINE IN KITCHEN
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed water draining onto floor surface. WALK-IN COOLER
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles. Repeat Violation.
- Critical. Air gap not installed.
- Critical. Covered waste receptacle not provided in women's bathroom.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions held at 80 f room temperature Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed waiter handling bread with bare hand
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3 COMP SINK
- Observed nonfood-contact equipment in poor repairWALKIN FREEZER DOOR DOES NOT CLOSE PROPERLY ALLOWING CONDENSATION LEAK ON FLOOR
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.PRESSURE GAUGE DEFECTIVE
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.BAR Corrected On Site.
- Critical. Observed bathroom facility not clean.EMPLOYEE RESTROOM WITH MISC STORAGE OF EQUIPMENT
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.EMPLOYEE RESTROOM
- Ceiling tile missing.DRY STORAGE AREA
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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11/10/2009 | Routine - Food | Warning Issued |
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