- Basic - Ceiling tile missing.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Food stored in holding unit not covered.walkin cooler
- Basic - Food stored on floor.
- 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.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Encrusted material on can opener blade.
|
07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath flat grill
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Waitress station hand sink
- Basic - Food stored in a location that is exposed to splash/dust. Waitress station
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling toasted muffin and toast **Corrected On-Site**
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs, crepe batter, cheese, raw bacon, sausages, buttermilk **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Steak 46?f **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Wash hands with gloves on **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waitress station **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Employees restroom **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/31/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. SERVICE STATION Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STEAK CAGE IN WALK_IN COOLER
- Critical - Observed employee eating while preparing food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE TOUCHED RAW EGGS THEN HANDLE TOAST.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
|
8/30/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hot water not provided/shut off at employee hand wash sink. BY COOK
- Critical - Insufficient space around electrical equipment to permit ready and safe operation of such equipment. CORD PLUGGED too closed to water faucet. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 3/20/2012.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. MIXER HEAD RUSTED
- Critical - Observed buildup of rust in the interior of ice machine.
- Critical - Observed buildup of soiled(RUST) material on mixer head.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO BREAD* SOME EGGS CRACKED
- Critical - Observed uncovered food in holding unit/dry storage area. BROWN SUGAR and NOT PROPERLY LOCATED
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. AT FRONT BOARD (SPECIALS)
|
1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS at WALK IN COOLER
- Observed residue build-up on nonfood-contact surface. WALK IN COOLER SHELF
|
7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food (lettuce) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/change gloves. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (no more than 4 hours).
- Critical - Observed toxic item (packaged) stored by food. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Unpackaged food (batter on shelf table) not protected from environmental sources of contamination during preparation.
|
3/31/2011 | Complaint Full | Inspection Completed - No Further Action |
- Exhaust fan inoperable in bathroom.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
|
3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food (deli cooler) cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Violation: 03D-02-1 Potentially hazardous food (pancake batter) prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Violation: 04-01-1 Cold holding equipment (deli cooler and reach-in cooler across from oven, reavh-in cooler drawer, all above 50F) incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. Food temperatures detected above 41F, ambient temperature above 41F in deli reach-in cooler.
- Critical. Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures-fresh tea (held between 41F and 135F).
- Violation: 14-33-1 Observed equipment in poor repair-deli cooler, reach-in cooler drawer, and reach-in cooler across from oven.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture-dishmachine area.
- Critical. Violation: 32-04-1 Bathroom (employee) not enclosed with tight-fitting, self-closing door.
- Critical. Violation: 53A-17-1 Person in charge failed to insure proper cooling.
|
7/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food (apple batter) marked with a date that exceeds 7 days after opening/preparation.
- Critical. Observed potentially hazardous food (deli cooler) cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Cold holding equipment (deli cooler and reach-in cooler across from oven, reavh-in cooler drawer, all above 50F) incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit-across from oven. Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures-deli, reach-in cooler across from oven, and reach-in cooler drawer.
- In-use utensil in nonpotentially hazardous food (lettuce) not stored with handle above top of food within a closed container-deli cooler.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-fresh tea (held between 41F and 135F).
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed equipment in poor repair-deli cooler, reach-in cooler drawer, and reach-in cooler across from oven.
- Observed leaking pipe at plumbing fixture-dishmachine area.
- Critical. Bathroom (employee) not enclosed with tight-fitting, self-closing door.
- Critical. Person in charge failed to insure proper cooling.
|
7/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment (next to rangetop stove) incapable of maintaining potentially hazardous food at proper temperatures. Equipment (prep door) detected opened; other working coolers present.
- Critical. No conspicuously located thermometer in holding unit-next to rangetop stove.
- Observed cutting board grooved/pitted and no longer cleanable- next to rangetop stove, attached to 1 door cooler.
- Critical. Hot water not provided/shut off at employee hand wash sink- customer bathroom (84F-88F) and employee bathroom (70F).
- Critical. Bathroom (employee area) not enclosed with tight-fitting, self-closing doors.
|
1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-22-1 Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Not observed.
- Critical. Violation: 04-01-1 Cold holding equipment (underneath grill and reach in drawer, 66F and across from ice machine, 51F) incapable of maintaining potentially hazardous food at proper temperatures. Establishment explained that PHF were placed inside nonworking cooler no more than 3 hours. This violation must be corrected by : 7-31-09.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution (quateranary ammonium) used for wiping cloths.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 22-09-1 Food-contact surfaces not cleaned after being soiled.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture (wall behind cooking area).
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
|
8/4/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment (underneath grill and reach in drawer, 66F and across from ice machine, 51F) incapable of maintaining potentially hazardous food at proper temperatures. Establishment explained that PHF were placed inside nonworking cooler no more than 3 hours. This violation must be corrected by : 7-31-09.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. This violation must be corrected by : 7-31-09. Repeat Violation.
- Observed in-use utensil stored in standing water (server area) less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands (start of shift). Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. This violation must be corrected by : 7-30-09.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution (quateranary ammonium) used for wiping cloths.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Food-contact surfaces not cleaned after being soiled.
- Observed leaking pipe at plumbing fixture (wall behind cooking area).
- Observed floor area(s) covered with standing water in cooking area.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
|
7/30/2009 | Routine - Food | Warning Issued |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/11/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Original Panacake House (The), 21215 Biscayne Blvd, Aventura, FL »