- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Food stored on floor. Container of oil
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler in the front
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In the front area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish and meet. **Corrected On-Site**
- Basic - Reuse of single-service articles.
- Basic - Stored food not covered in reach in cooler
- 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 - Working containers of food removed from original container not identified by common name.
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. Cakes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter 66°f, less than 3 hrs. Corrective action taken by operator
- High Priority - Raw animal food stored over ready-to-eat food.chicken **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Lighter fluid **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted material on can opener blade.
- Intermediate - Establishment advertised grouper on the menu/menu board but served another type of fish. No document of grouper presence such as original packaging or receipt were presented. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen area **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.
|
09/12/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use rice scoop/spoon stored in standing water 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. Cut melon at 51°.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Observed raw meats stored with French fries in reach in freezer.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs stored above vegetables in reach in cooler. **Corrected On-Site**
|
5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of napkins under table in the front on the floor
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.over prep table
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Use to store sea food
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Wall soiled with accumulated grease.by the back door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
|
7/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Arline's Seafood Restaurant #1 Inc, 2770 Nw 167th St, Miami, FL »