- Basic - Bathroom door not self-closing.
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored in a prohibited area. Inside mop sink. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.underneath fryer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Single-service articles stored next to mop sink exposed to splash.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over sauces **Repeat Violation**
- 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. Employees have no knowledge of required minimum temperature for cut tomatoes, no knowledge of how to calibrate thermometer.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with degreaser not labeled.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored inside mopsink **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs 127-129 f. Operator reheated product to temperature **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked beans **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cups stored inside hand washing sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 missing splash guard in warewashing area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Lids, and containers inside mop sink. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Oil containers
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Reach in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wiping cloth/towel used under cutting board.
- 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 missing splash guard in warewashing area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Only thermometer provided measures 40-160 f
- 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 - No soap provided at handwash sink. **Corrected On-Site**
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7/9/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. 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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10/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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