- Basic - Bowl or other container with no handle used to dispense food. In grits container
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of the storage area in kitchen
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Exterior door has a gap at the threshold that opens to the outside on the top of the door
- Basic - Floor tiles missing.
- Basic - Floors not maintained smooth and durable. Under prep table
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Hole in wall. Bathrooms entrance
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Screen in door torn/in poor repair
- Basic - Wall soiled with accumulated grease. Behind cooking equipment
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastries . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.chicken over bread
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a sitting chair
- Intermediate - Hot water not provided/shut off at employee handwash sink. In the women's restroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over onions.
- 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.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in the hot holding unit that has ham sandwich stored inside
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.walk in cooler
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in both bath rooms
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In the walk in cooler there are cases of oranges on the floor
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. The mop sink **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed handwash sink used for purposes other than handwashing. OBSERVED BASKET IN HAND WASH SINK. Corrected On Site. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
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7/6/2010 | Routine - Food | Inspection Completed - No Further Action |
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