- Basic - Build-up of mold-like substance on nonfood-contact surface. Mold like substance grows on reach in freezer.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Food stored on floor. Cases of drink stored on the floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In food prep are?
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Curry sauce 52°, cooked chicken 49°. They placed in reach in freezer. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Interior of reach in chest freezer rusty.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked chicken wrapped in plastic and at 45°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Toaster oven
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. **Corrected On-Site**
- 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 - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Employee washed hands in a sink other than an approved handwash sink. One time. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than hand-washing. Dumping food particles.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's bathroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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11/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Surface of microwave at sushi bar soiled.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In food prp area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed unused equipments in facility.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In men's restroom.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to fix glass on sushi case.
- Basic - Food not stored at least 6 inches off of the floor. In wif.
- Basic - Reach-in cooler gasket torn/in disrepair. Lid of RIF rusty.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing. Cooling and washing meats in hand wash sink.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED GREASE BUILD UP ON SMALL TABLE.
- Observed food debris accumulated on kitchen floor. DEBRIS UNDER SHELVES IN DRY STORAGE AREA.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET TOWEL ON PREP TABLE. Corrected On Site.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.DISHROOM AREA
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.WOOD SHELFS USED
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.food storage containers
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor.WALK IN COOLER AND FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in wall.DISHROOM AREA BEHIND MACHINE
- Critical - Observed potentially hazardous food thawed at room temperature.CHICKEN Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.SHRIMP Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service items stored on floor.UPSTAIRS
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.FRONT THREE COMPARTMENT SINK
- Observed wall soiled with accumulated food debris.KITCHEN AREA
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/12/2012 | Complaint Full | Warning Issued |
- Critical - Observed food stored on floor.walk in cooler and freezer
- Observed single-service items stored on floor.
- Critical - Vacuum breaker mising at hose bibb.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-service articles stored without protection from contamination.
- Wet mop not hung to dry.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee wash hands with no soap.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin coolee.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. small bucket.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- 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
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7/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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