- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 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**
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No soap provided at handwash sink. Restroom.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoon **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.poultry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Re entering the kitchen after using the rest room . **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Big 5.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. see stop sale. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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. Repeat violation.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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3/20/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/11/2013 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- 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 - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/19/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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 cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
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3/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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