- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in dry storage area. Large bag of rice
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Large bag of carrots
- Basic - Employee personal items stored in or above a food preparation area. Cellphones above prep area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed poultry thawing on counter
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. In the sushi prep area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. ( missing time on Time form)
|
4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice utensils)
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. (Asami Corp distributing Salmon lacking parasite destruction)
- High Priority - Raw animal food stored over ready-to-eat food.( chicken over sauces)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.( Coke machine / water dispenser)
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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 - 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) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust.
- Basic - Bowl or other container with no handle used to dispense food.
- 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 - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
|
2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine cycle times/conveyor speed not correct per operating specifications.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food stored on floor.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
9/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. EMPLOYEE WASHING UTENSILS AND NOT SANITIZING
- Critical - Hand sink missing splash guard in food preparation room or area. waitress station Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. INSIDE REACH IN UNITS
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Observed clean equipment stored on floor.POTS
- Observed dispensing equipment that allows contamination of the lip-contact surface. IN RICE CONTAINER, FLOUR
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor. RICE CONTAINERS, SAUCE BUCKETS Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER BY END OF COOKLINE
- Critical - Observed handwash sink used for purposes other than handwashing. SPOON INSIDE HANDSINK
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN AND FISH USED FOR SUSHI
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER READY TO EAT SAUCE
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN NEXT TO RAW BEEF
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW SHELL EGGS OVER RAW SEAFOOD
- Critical - Observed soiled reach-in cooler gaskets. BY COOK LINE
- Critical - Observed toxic item stored by utensils. RUBBING ALCOHOL BOTTLE IN TOP OF PANS IN SHELF BY DRY STORAGE CONTAINER
- Critical - Observed uncovered food in holding unit/dry storage area. SHRIMP INSIDE WALK IN FREEZER
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. SPATULA BY COOKLINE Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. BY WAREWASHING AREA
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC EXTINGUISHER IN SUSHI BAR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 99 F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SAUCES
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. RAW SHELL EGGS USED IN COOK LINE Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
|
5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods.chiken and vegies
- Critical - Hand sink missing in food preparation room or area.splasguard in waitress station
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.inside reachin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor.onions
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.eggs over seafood
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.in cookline
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/19/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- 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 This violation must be corrected by : 7-3-2010 .
- 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.
- 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. all units throughout kitchen.Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/30/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed raw animal food stored over ready-to-eat food. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Air gap not installed.
- Wet mop not hung to dry.
|
7/7/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.walkin freezer / reachin cooler
- Critical. Observed raw animal food stored over ready-to-eat food.walkin freezer/ reachin
- Critical. Observed food stored on floor.
- 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.bowl used to serve raw rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed presetting of unwrapped silverware.
- Critical. Observed soil residue in storage containers.bulk
- Critical. Observed encrusted material on can opener.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- 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
|
7/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sea Siam Connection, 13440 Sw 120 St, Miami, FL »