- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food contaminated by unsanitized equipment. See stop sale.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food placed in soiled container/equipment.
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Utensils in poor condition.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- 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 - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Soil residue in food storage containers.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Steamer unit
- Basic - Food placed in soiled container/equipment.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Packaged foods not properly protected from cuts when the case-overwrap is opened.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Tomatoes
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw eggs next to ready to eat vegetables **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- 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 - Soil residue in food storage containers.
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10/3/2013 | 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- 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.
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9/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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