- Basic - Ceiling tile in disrepair. Kitchen area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site**
- Basic - Floor not cleaned when the least amount of food is exposed. Kitchen
- Basic - Gaskets with slimy/mold-like build-up. Most doors to all coolers
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Kitchen area
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cardboard used to line food-contact shelves.
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. Pizza cutters at pizza preparation area. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go containers (case) on floor.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onion bag and sauce container .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish filet container in kitchen table.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen area
- High Priority - In-use utensil not stored in water at or above 135 degrees Fahrenheit. Cold water in in- used utensil bucket
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Mop air drying over it , limiting access.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it. (Kitchen area).
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers offered on menu .
- Intermediate - Soil residue in food storage containers. Pizza dough container lids soiled with food debris.
- Marked exit/path to marked exit blocked. For reporting purposes only. Back kitchen exit **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back
- Basic - Outer openings not protected with self-closing doors. Back door opened.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Back cooking area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Lights missing the proper shield, sleeve coatings or covers. PREP AREA
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed food stored on floor. OIL AND FLOUR
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. WI COOLER/PIZZA PREP AREA
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet mop not hung to dry. Repeat Violation.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Wet mop not hung to dry.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- 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.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw ground beef over onions
- Critical - Observed soiled reach-in cooler gaskets.
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1/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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