- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter. **Warning**
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Gyro meat at 128°f. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic apron in it. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. **Warning**
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. (Grease build up by fryer and cooking area)
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork out in standing water.
- Basic - Uncovered food stored near sink exposed to splash. (Pork)
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Pots or other cooking equipment not being sanitized.(Thongs in water but water not at 135°f)
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. (Thermometer calibration)
- Intermediate - Handwash sink used for purposes other than handwashing. Loose items in sink
- Intermediate - Potatoes cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. (French fries 101°f before frying)
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided for any 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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4/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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