- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
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6/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Cutting board **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
- High Priority - Fish that has been reduced oxygen packaged onsite was not maintained frozen before and during packaging. See stop sale.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 120 f
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice ph rice at 4.5 tested with the establishment's test paper
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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. Only one certificate provided
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Water pressure lacking at fixtures that require the use of water. Hand washing sink. As per manager, plumber will service the sink today.
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4/2/2014 | Routine - Food | Warning Issued |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bowl for mixing sushi rice
- Basic - Inaccurate/damaged pressure gauge on dishmachine.
- Basic - Reuse of single-use articles. Net for sushi rice
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 127 f
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/31/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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