- Basic - Current Hotel and Restaurant license not displayed.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any 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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12/12/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any 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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5/30/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.right of 3 comp sink
- Critical - Hot water not provided/shut off at employee hand wash sink.kitchen
- Observed attached equipment soiled with accumulated food debris.racks in walkin
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.under slicer
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.back
- Critical - Handwash sink not accessible for employee use at all times.
- Light not functioning.back of housr
- 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
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- 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
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9/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Ex. blue cheese sslid dressing container needd date
- Critical - Observed dented/rusted cans.olive can
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
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7/18/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed bathroom facility not clean.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
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