Kelly's Cajun Grill, 20505 S Dixie Hwy #1879, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Designated employee eating/drinking storage area located in a food preparation or other restricted area causing possible cross contamination. Opened drink bottles inside reach in cooler.
- Basic - Employee eating in a food preparation or other restricted area. Crepe placed over slicer . **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Steam table (poultry117°f) , corrective action : reheat at stove to 165°f or over.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Cold Foods placed at steam table must be reheated to 165°f or over before placing it in the steam tables.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastries kept at room temperature. 79°f (ambient temperature) corrective action: fresh baked , must be kept at 135°f (hot holding) or used Time as a Public Health Control.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handling money and then engaged in food preparation without changing gloves .
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Poultry/ pan at walk in cooler
|
07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
4/25/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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