- Intermediate - Hot water not provided/shut off at employee handwash sink. Grill station
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
09/17/2014 | Complaint Full | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bar **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-contact equipment in poor repair. Pastries station: reach in cooler ambient temp 46°f, glass display cooler at ambient temperature of 70°f
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry. Corrective action taken
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar at customers' reach. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. pastries station **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Corrective action taken
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Vegetable broth, heavy cream. Ccorrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Lasagna ground beef at 47f cooked yesterday. discarded **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raws shelled eggs over raw beef burger. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Grill station
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
09/16/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ working with food
- Basic - Food stored on floor. Tomatoes
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Cooking area
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Packaged food has no English labeling.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
|
3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - No handwashing sign provided at a handsink used by food employees. bar area
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
|
10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. Dishwasher
- Critical - Observed cloth used as a food-contact surface. parmesan cheese.
- Critical - Observed handwash sink used for purposes other than handwashing. front counter.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
|
3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 cloth used as a food-contact surface.
- Critical - Observed employee dry hands on wiping clothes after washing.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. dishes inside.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. PICANTE.
- Critical - Observed unlabeled spray bottle.
|
3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- 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 food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No foodborne illness training provided.
|
9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed toxic item stored in food preparation area.
- Carbon dioxide/helium tanks not adequately secured.
|
6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. WOODEN PLATES TO SERVE STAKES
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Air gap not installed.
- 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. Observed toxic item stored by food. Corrected On Site.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
|
12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Graziano's Restaurant, 177 Sw 7 St, Miami, FL »