- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean utensils stored between equipment and wall. Thermometer
- Basic - Employee with soiled clothing.
- Basic - Equipment in poor repair. 3 reach in cooler located in the kitchen
- Basic - Large amount of unused equipment/supplies present.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen/bar
- Basic - Old, unused equipment stored outside.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Employee applied hand antiseptic in place of washing hands as required.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Pre-cooked poultry.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For pre-cooked poultry.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, bar.
- Intermediate - No soap provided at handwash sink. Kitchen/bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not date marking, walk in cooler.
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11/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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