- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food contaminated by unsanitized equipment. See stop sale.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to employee health, exclusions or restrictions.[no health licy posted] Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
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7/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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