- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler=Beef patties45°f, breaded chicken 46°f, calamari 44°f, civiche45°f, Walk in cooler=civiche45°f, beef patties45°cooked lasanga46°f, shrimp46°f, salmon46°f, breaded chicken 46°f, short ribs46°f( At time of call back inspection RIC =chicken 43°f, fish 43°f, *chicken liver51°f, beef patties53°f, breaded chicken 49°f, WIC =ground beef 56°f, fish54°f, chicken 49°f, meat balls53°f)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes121°f. ( At time of call back inspection cooked potatoes at temperatures between 117°f-129°f)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
10/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Inside flour container
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Underneath prep table.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. On front counter area
- Basic - Grease accumulated on floor inside mop sink.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle inside rice container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface. On bottom of curtains going inside produce cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Inside storage room
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler=Beef patties45°f, breaded chicken 46°f, calamari 44°f, civiche45°f, Walk in cooler=civiche45°f, beef patties45°cooked lasanga46°f, shrimp46°f, salmon46°f, breaded chicken 46°f, short ribs46°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes121°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Non-pitting surface rust on food-contact equipment. On potatoe slicer/chopper.
|
07/30/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not in good condition.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
|
2/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not in good condition.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. Fruit flies in storage area near sodas
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler salmon 46°f, meat loaf 45°f Walk in cooler turkey47°f, meat loaf46°f, meatballs 45°f, fish46°f,salmon 45°f, egg plant46°f, turkey gravy 46°f
- High Priority - Raw animal food not properly separated from ready-to-eat food. Walk in freezer all different types of food on top of each other as well as next to each other not separated.
- 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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. At bar
- Intermediate - Soil residue in food storage containers.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
|
1/31/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility in disrepair. Staff bathroom door broken at lower half.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in dry storage area not covered.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box with potatoes, bag of carrots
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bread crumbs
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. Bar
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less tan 10 ppm
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waiter touched bread with bare hands Cook touch lettuce **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 55 F, artichoke 50 F, salsa 58 F, tomato 52 F Reach in cooler by pizza oven
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 112F, meatballs 130 F in warmer
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp and eggs over broccoli and pasta
- 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. Bar
- Intermediate - Employee rinsed utensil in handwash sink. By pizza oven
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. By pizza oven
|
5/17/2013 | 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.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Waste line missing at soda gun holster.
|
11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. MOST SINKS
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food thawed in standing water.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no beard guard/restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. COOKING FRONT AREA
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor. cooking aa front
|
11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area. WALKING COOLER
- Critical. Observed encrusted material on can opener.
- Wet mop not hung to dry.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- No copy of latest inspection report.
- Observed a minor working in a hazardous/restricted area. Corrected On Site.
|
4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed potentially hazardous food thawed in standing water. fish
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. walking
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no beard guard/restraint. MOST COOKS
- Observed cutting board grooved/pitted and no longer cleanable. most
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. dishwasher
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- No copy of latest inspection report.
|
12/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Soyka, 5556 Ne 4 Ct, Miami, FL »