- No Violations Were Observed
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07/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. At back area preparation table. Table wiped with soiled cloth. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Water and food debris in it . **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Employee ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100 ppm . Soiled soilution. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer below requirements . Less than 100 ppm while in used. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back paper towel dispenser not working. **Warning**
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6/16/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee finish break , returned and engaged food handling without washing hands first.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm when tested.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm when tested.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Found minute maid (o.j.) and Dr. Pepper soiled .
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 0 ppm when tested .
- Intermediate - Employee used handwash sink as a dump sink. Food debris in it.
- Intermediate - Handwash sink used for purposes other than handwashing.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee washed hands with cold wate, then closed faucet with bare hands no paper towel , put soap on dry hands . Corrections must be made.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chicken soup 105°f. Operator corrected temperature settings.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior TOP of microwave soiled.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning. WOMENS Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed grease accumulated on kitchen floor. Syrup of soda
- Critical - Observed handwash sink used for purposes other than handwashing.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing.
- Carbon dioxide/helium tanks not adequately secured.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. handsink in prep area needs a splashguard by prep table
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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 Repeat Violation.
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11/16/2009 | Routine - Food | Administrative complaint recommended |
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