The Cheese Course, 200 S Biscayne Blvd Ste 450a, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Soups being thawed at room temperature.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 65°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored directly on top of ready to eat cheese.
- High Priority - Toxic substance/chemical stored by or with food. Kraft glue in reach in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
|
09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.handle
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
|
1/7/2014 | Routine - Food | Warning Issued |
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Corrected On-Site**
|
9/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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