- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Single-service articles improperly stored.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee 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.
- Intermediate - Soil residue in food storage containers.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in bathroom.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.( back door propped open)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.(chicken) **Corrected On-Site**
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration)
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Identity of food or food product misrepresented.( crab ran goons made with imitation crab) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(front)
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food prepared with soiled equipment/utensil.( each item in reach in cooler must have its own serving utensil) - raw chicken, raw shrimp, raw beef **Corrected On-Site**
- Basic - Food stored in holding unit not covered.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. ( rear door)
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing.(dirty fork)
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.(reachin cooler) **Corrected On-Site**
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9/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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