- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Packaged food has no English labeling.
- Basic - Reuse of single-service articles. Bottles
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 78°, rehydrated starch 79°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than 4 hours and reheated to 165°f. Soup 112°, soup 119°
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed unnecessary items on the premise.
|
9/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about China Temple, 499 Ne 167 St, North Miami Beach, FL »