- Basic - Bowl or other container with no handle used to dispense food.used to scoop rice.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises.3 dead roaches in a box of single service items , 2 dead behind the reach in cooler on the cook line, 6 dead on glue trap under counter where soda machine is stored , 2 dead on the floor in front of the hand sink in the server station area
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food not stored at least 6 inches off of the floor.beef in a pan stored on the floor in the walk in cooler and walk in freezer **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- 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.scoop for the beans
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.back prep area
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef stored in to-go plastic bag in the walk in freezer
- Basic - Plumbing system in disrepair.hand sink in the mens bathroom and hand sink on the cook line.
- Basic - Reach-in freezer gasket torn/in disrepair.the one on the cook line
- Basic - Ripped/worn tin foil used as food-contact shelf cover.bottom shelf across from the three compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.raw beef over vegetable and bread **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. A total of 43 plus live roaches found ,1live roach in a box of single service items under steam table on the cook line, 2 live roaches in the crack of the counter where the soda machine is kept,2 live roaches around the gasket of a none working reach in beer cooler in the front, 8 live roaches under the hand wash sink in the server station, 25 plus live roaches under the hand sink in the kitchen area, 1 live under shelf in the kitchen and 4 live roaches under the shelf where the soda machine is kept.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling raw poultry cook goes to ready to eat foods
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Hot water not provided/shut off at employee handwash sink.hand sink in the kitchen and in the mens bathroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the hand wash sink on the cook line and the one in the server station area.
- Intermediate - No soap provided at handwash sink.in the men's bathroom
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.bleach, degreaser **Corrected On-Site**
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07/31/2014 | Complaint Full | Emergency order recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All coolers
- Basic - No handwashing sign provided at a hand sink used by food employees. Most hand sink
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Buildup of soiled material on racks in the reach-in all coolercooler.
- 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 not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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3/13/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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