- Basic - Faucet/handle missing at plumbing fixture. At hand wash sink inside kitchen.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Inside kitchen, as per operator oven not in use.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies on counter at register and desserts in open reach in cooler in dining area.
- Basic - Reach-in cooler gasket torn/in disrepair. On front counter. **Corrected On-Site**
- Basic - Wall tile in disrepair.
- Basic - Water draining onto floor surface.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Inside kitchen area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler next to cook line, as per operator cooler not in use.
- Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer not working properly.
|
10/22/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs
- Basic - Faucet/handle missing at plumbing fixture. At hand wash sink inside kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons inside water container near coffee machine.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Inside kitchen, as per operator oven not in use.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies on counter at register and desserts in open reach in cooler in dining area.
- Basic - No container installed for catching grease from hood drip tray. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lettuce stored in thank you bags inside walk in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. On front counter. **Corrected On-Site**
- Basic - Wall tile in disrepair.
- Basic - Water draining onto floor surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0ppm, operator corrected chlorine in bucket to 100ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Garlic and oil 73°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bowl of Salad on front counter 66°f, raw chicken 60°f, raw beef 46°f, chicken salad45°f, tuna salad 50°f, egg salad 51°f, cheese55°f, ham croquettes89°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken soup 49°f, black beans 50°f, ox tails 49°f See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 92°f, plantains 115°f
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Inside kitchen area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler next to cook line, as per operator cooler not in use.
- Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer not working properly.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in dining area.
|
10/21/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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.
|
10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Eggs over fish
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONT COUNTER AT 53 DEGREES.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSING AT HWS IN PREP AREA.
- Critical - Observed handwash sink used for purposes other than handwashing. CLOTH IN HAND WASH SINK Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED FOOD TEMP BELOW 135 DEGREES. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED COOKED MEAT IN WIC WITHOUT DATE MARKING.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH IN HAND WASH SINK. Corrected On Site.
|
10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.Walkin cooler . carrot Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Eggs in walkin cooler Corrected On Site.
- Observed open dumpster lid.
- Observed personal care item stored with food. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
|
4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed buildup of soiled material on chopper cutting blade.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.Water heater
- Observed floor and wall junctures not coved.Storage area
- Critical - Observed food stored on floor.Box of tomatoes
- Critical - Observed food-contact surfaces inside convection oven encrusted with heavy grease deposits.
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler door gasket
- Observed single-service items stored on floor.
- Observed wall soiled with accumulated grease.Convection oven area.
- Critical - Vacuum breaker mising at hose bibb.Cookline area
|
10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Floors not maintained smooth and durable.Inside walk-in cooler
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed ceiling soiled with accumulated grease. convection oven area
- Critical - Observed encrusted material on can opener.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Plumbing improperly installed.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/28/2011 | 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Dairy creamer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler
- Observed clean utensils/equipment stored in dirty surface
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Vacuum breaker mising at hose bibb.Cookline
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor .
- Observed floor and wall junctures not coved.
- Critical. Observed unlabeled spray bottle.
|
8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. GRABBED CAPERS WITH BARE HANDS FROM A GLASS CAPERS BOTTLES AND THROWING INTO A POT. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed wall in disrepair. STAINED BY SMOKE
- Observed ceiling in disrepair. EVIDENCE OF SMOKE IN CEILING
|
3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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
|
11/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING CELERY Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER HANDLES
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/9/09.
- 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
|
9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Runway Grill, 7415 Nw 19 St #a, Miami, FL »