- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen, bar
- Basic - Bathroom door not self-closing.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- 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. At warewashing area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Exterior door.
- Basic - Paper towel used as liner for food container.
- Basic - Soda gun holster with accumulated slime/debris. Bar area
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil mixture 57 f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams tags.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.bottle of juice stored at hand washing sink at bar **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. Bar area
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing training certificate number .
|
1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By ice machine
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi used for ceviche
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken sauce at 47 f prepped on 7/1/2013 and kept on reach in refrigerator.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Employee used handwash sink as a dump sink.
|
9/5/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop stored on top of ice machine, glasses on the floor
- 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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition.reheating plate inside microwave
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By ice machine
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi used for ceviche
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken sauce at 47 f prepped on 7/1/2013 and kept on reach in refrigerator.
- High Priority - Raw animal food stored over cooked food. Raw scallops over cooked oxtail
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Rawshell eggs over raw salmon
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Grill cleaner
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 CS
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams. Not an everyday menu item
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No handwash sink for employees at bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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. Proof provided for Ramon Rodriguez national registry.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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 - Water pressure lacking at fixtures that require the use of water. At kitchen handsink
|
7/3/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Breading container. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Bag by slicer.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shellfish over vegetables.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
1/10/2013 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed attached equipment soiled with accumulated food debris.fans in walk in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in w.I.c
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
|
8/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Zielo By Positano, 264 Giralda Ave, Coral Gables, FL »