- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 46 F
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. soup 130 F, vegetables 127 F, rice 128 F steamer Rice 107 F, soup 110 F, vegetables 128 F kitchen
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. In reach in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Russian salad 70 F **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- 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.
- 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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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.Bathroom.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License is expired and is more than 60 after expiration date.
- 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.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
- 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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2/7/2013 | Routine - Food | Administrative complaint recommended |
- Critical - No conspicuously located thermometer in holding unit.
- 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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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN and BATHROOM
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed food stored on floor.PLANTAINS
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- 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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2/15/2012 | Routine - Food | Warning Issued |
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