- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - No copy of latest inspection report available.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. splitter removed **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 51°, chicken 53°, chicken 48°, chicken 46°, chicken 49°, placed in freezer the day before.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 127° for less than 4 hours. Reheated to 165°
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw Chicken with raw beef
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Chicken Blood
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. At 3 compartment sink
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed 35 lbs of Rice at 54° F, 70lbs of raw chicken at 51° F, 18 lbs cooked chicken 51° F and 57° F and 8lbs of a Goat at 46° F all held overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed fried chicken and flavored chicken holding at 109° F for less then 4 hours. Corrective action taken by operator by reheating to 165° F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. With animal product blood.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Cainan Rozier
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
- 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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3/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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