- Basic - Accumulation of debris inside warewashing machine.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- 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 handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - Hot water supply not maintained during peak periods. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/22/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food placed in soiled container/equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Leaking pipe at plumbing fixture in walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- 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 - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Food stored on floor.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food stored on floor.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
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7/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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