Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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 - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
5/5/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Wall soiled with accumulated dust.WIC
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 - No metal stem-type thermometer provided to measure temperature of food products.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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