- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed rodent activity as evidenced by rodent droppings found.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. all reach in coolers
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- 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.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Abrasives and detergents not thoroughly rinsed from cooking equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN SINKS
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Indoor garbage storage area lacking adequate capacity.
- Critical - No conspicuously located thermometer in holding unit. MOST COOLERS
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN AREA
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN EQUIPMENT DUSTY
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Observed floor area(s) covered with standing water. KITCHEN AREA
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS KITCHEN
- Observed nonfood-contact equipment in poor repair KITCHEN REACH IN COOLER DRIPPING WATER TO FLOOR
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets. ALL KITCHEN COOLERS
- Critical - Observed soiled reach-in cooler shelves.ALL KITCHEN COOLERS
- Critical - Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Observed utensils in poor condition.
- Critical - Raw animal food not properly separated from ready-to-eat food.
- 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.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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 REST 60 DAYS
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
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1/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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