- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Empanadas meat 110°F, *empanadas 130°F corrective action taken by turning heating unit up.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom door not self-closing.
- 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 - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture. Handwash sink in the restroom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Poultry.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Cooked potato 100°F, *sausage 110°F corrective action taken by turning hot box temperature higher.
- High Priority - Raw animal food stored over ready-to-eat food. Container of beef above watermelon. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **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 - Hot water not provided/shut off at employee handwash sink. Restroom.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and hot food case.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In restroom
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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10/31/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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