- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Raw animal food stored over ready-to-eat food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Raw animal food stored over cooked food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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. ONLY ONE EMPLOYEE TRAINED AND 5 EMPLOYEE ON DUTY
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11/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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. ONLY ONE EMPLOYEE TRAINED AND 5 EMPLOYEE ON DUTY
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. BEEF OVER COOKED RICE INSIDE REACHIN COOLER
- Critical - Observed soil residue in storage containers. SALT CONTAINERS STORED UNDER FOOD PREPARATION TABLE
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Vacuum breaker mising at hose bibb.
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9/10/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an ice machine with no overhead protection.
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5/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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