Basic - Cleaned and sanitized equipment or utensils not properly stored.
Basic - In-use tongs stored on oven door handle.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Encrusted material on can opener blade.
Intermediate - Handwash sink missing in food preparation room or area.
10/14/2014
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Wiping cloth sanitizing solution stored on the floor.
High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 87°f.
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 - Handwash sink not accessible for employee use due to items stored in the sink. Dishes at front counter.
Intermediate - Handwash sink used for purposes other than handwashing. Front counter.
Intermediate - Manager lacking proof of food manager certification. Unable to observed Manager Certificate.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice 87°f.
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