- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture.3 compartment sink
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles improperly stored. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Wall next to dishmachine
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing. Wet towel stored inside the one in the kitchen
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.i was not able to take any temperatures due to the fact the operator thermometer not working and this is a kosher restaurant
- 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. KALIN SERVER AND ALEX'S COOK
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor.onion ,potato Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed single-service articles stored without protection from contamination.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED PAPER TOWEL MISSING FROM HAND WASH SINK. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- 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
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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12/2/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Observed cutting board grooved/pitted (yellow) and no longer cleanable.
- Critical - Working containers of food removed from original container not identified by common name.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked potentially hazardous food (soup) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food (clear door cooler).
- Critical. Observed food (carrot) stored on floor.
- Observed employee with no beard guard/restraint.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Person in charge failed to insure proper cooling.
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1/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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