- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Prep cooler. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 75°F corrective action taken by placing it in the reach in cooler.
|
3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes 125°F **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. **Corrected On-Site**
|
11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
|
1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
|
7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ham croquette Corrected On Site.
|
1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. shows 0 seating, actual seating is 16
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry hot box items. Corrected On Site.
|
8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. employee rest room in main kitchen.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- 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
|
3/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee rest room in main kitchen.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. desert cold holding snack bar
- Critical - Hand wash sink lacking proper hand drying provisions. main kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. all hand wash sinks, and public rest rooms used by food prep 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 dented/rusted cans.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
|
3/3/2011 | 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
|
3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.w/c
|
11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Snack Bar, 450 Nw 37 Ave, Miami, FL »