- Basic - Mop/service sink in disrepair. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in chest freezers.
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Mop/service sink in disrepair. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in chest freezers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Throughout kitchen
- Basic - Uncleanable knife block in use to store knives.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Throughout kitchen
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beaten eggs 67° F for less than 4 hours. Corrective action taken by operator by placing in ric
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At HWS at bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David and Royce
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.WIC
- Basic - Equipment in poor repair. A WIC IS BROKEN AND IS NOT IN USE.
- Basic - Food being prepared outside in unlicensed area. Towel shack is being used as a cooking area due to gas being turned off.. Gas BBQ grill is inside towel shack.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Spray bottle containing a food product not labeled.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Bar
- Intermediate - Hot water not provided/shut off at employee handwash sink. Waitress area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No handwash sink for employees. Towel shack is being used to cook in with gas BBQ grill.
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1/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Oven doors
- Basic - Equipment in poor repair. WIC not used
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service items stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves dry storage
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over pasta
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cleaner
- 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 - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.
- Basic - Equipment in poor repair. WIF not using, and not working.
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezer cook area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - Reach-in cooler gasket torn/in disrepair. Coke RIC
- Basic - Soil residue build-up on nonfood-contact surface. Shelves for dry storage by WIC, rusting
- Basic - Standing water in mop sink/mop sink draining very slowly.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage on buffet
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.bar
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.apples on buffet line
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3/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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