- 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. **Warning**
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5/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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3/20/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
- 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 - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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3/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing. kitchen
- Critical - Certified Food Manager unable to answer basic Food Code questions. ref: BIG 5
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves Corrected On Site.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed hand wash sink used for purpose other than washing hands. kitchen and front counter Corrected On Site.
- Observed nonfood-contact equipment in poor repair, walk-in cooler door
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/18/2011 | Food-Licensing Inspection | Call Back - Complied |
- In use food dispensing utensils properly stored
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Clean and soiled linen segregated and properly stored
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Food protection during storage, preparation, display, service, transportation
- Foods properly cooked/reheated
- Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Thermometers provided and conspicuously placed
- Critical - Toxic items properly stored, labeled and used
- Critical - Toxic items properly stored, labeled and used
- Wholesome, sound condition
- Wholesome, sound condition
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10/7/2011 | Food-Licensing Inspection | Insp. Completed - Warning Given, Pending |
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