- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **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.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper maximum strength.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chorizo 54° salad bar
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 51° f eggs 51° f beef 2 52° f
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed wall in disrepair.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.meat
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. WALK IN COOLER
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1/12/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. BY DOOR IN KITCHEN
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. INSIDE WALK IN COOLER
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. by bar area
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No conspicuously located thermometer in holding unit. ReACH IN COOLER by 3 COMPARTMENT SINK .
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- 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 - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated food debris. WALK IN COOLER DOOR
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Critical - Observed food stored on floor. BEEF BY FREEZER DOOR and BEans in dry storage area.
- Observed gaskets with slimy/mold-like build-up. walk in cooler DOOR
- Observed gaskets/seals on cold holding unit in poor repair. WALK IN COOLER
- Observed hole in wall. underneath sink area by ice machine
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER VEGETABLE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. BY 3 COMPARTMENT SINK
- Observed nonfood-contact equipment in poor repair. DOOR NOT EASILY CLOSING.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE
- Critical - Observed soiled reach-in cooler gaskets. BY 3 COMPARTMENT SINK
- Critical - Observed torn packages/bags of food exposing the contents to contamination. in dry storage
- Critical - Observed toxic item stored by utensils. soap by cleaned utensils
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise. UNUSED EQUIPMENT. SLICER
- Observed wall soiled with accumulated food debris. in reACH IN COOLER by 3 cOMPARTMENT SINK
- Plumbing system in disrepair. HANDWASHING SINK BY WAREWASHING AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.meat
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.
- Critical - Working containers of food removed from original container not identified by common name.
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11/10/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.NEW STABLISHMENT
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5/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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