- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 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 - Wet wiping cloth not stored in sanitizing solution between uses.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean sanitized bowls in front counter used to make salads
- Basic - Ice scoop stored in contact with ice in ice machine. No handle disposable cup without handle stored in ice used to scoop ice **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented/rusted cans present. **Corrected On-Site**
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed ice scoop with handle in contact with ice.
- Observed single-service articles improperly stored.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed handwash sink used for purposes other than handwashing. BACK AREA HANDSINK USED TO STORE STIRRING UTENSILS
- Observed ice scoop with handle in contact with ice.
- Critical - Observed toxic item stored by food. HYDROGEN PEROXIDE STORED OVER FOOD
- Wet mop not hung to dry.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Label on a food item packaged on-site lacking required information.
- Observed ice scoop with handle in contact with ice.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.On prep table next to handsink without a splashguard in between
- 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.New employees
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.Back area handsink
- Critical - Observed food container not properly labeled.
- Observed personal care item stored with food.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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
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10/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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