- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor area(s) covered with standing water. Bar area.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Repeat Violation**
- Basic - Unprotected ice machine in a customer/nonsecure area. Customers walk right by the ice machine with no lid
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. *85°F **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *pepperoni 48°F, cut tomato 48°F *bleu cheese 47°F, *cooked mushrooms 50°F **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soda gun soiled. **Repeat Violation**
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. All **Corrected On-Site** **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 55°F corrective action taken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 65°F corrective action taken
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whip cream 46°F corrective action taken
- Intermediate - Soda gun soiled. **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 126° f
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Certified food manager fails to exhibit active managerial control. Hand washing issues.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar. **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Spray bottle containing toxic substance not labeled.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Improper minimum rinse temperature/ or gauge not working properly.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms near entrance just outside of entry into clevlander.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Onions. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef hot dogs **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/12/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed toxic item stored by food. Corrected On Site.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms, bar, kitchen, pantry, all.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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