- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
- High Priority - Roach excrement and/or droppings present. Under side of prep table.
- 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. Kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Fritz.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Big 5
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. Reach in cooler **Corrected On-Site**
- Basic - Food stored on floor. Bag of onions. **Corrected On-Site**
- Basic - Hood soiled with accumulated dust.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Admin Complaint** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Poultry over lobster tail.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing. To store soap.
- 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. All **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Admin Complaint** **Repeat Violation**
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1/3/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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11/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not sanitizing at all **Warning**
- Basic - Equipment in poor repair. Reach in cooler with broken door , not maintaining foods below 41°F.
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited the kitchen to give food to customer out the back door and did not wash hands upon re entry into the kitchen. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands before changing gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- 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. Big 5
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. Rest room and kitchen
- 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 - Person in charge fails to exhibit active managerial control.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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8/30/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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1/11/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
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7/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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