- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. By three compartment sink.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Hood soiled with accumulated dust. Over chest freezer.
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer.
- 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. Raw rice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. Steam table by salad bar.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready to eat daily. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. By three compartment sink.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/16/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored in holding unit not covered.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/18/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen.potatoes
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.salad bar .
- High Priority - Raw animal foods not properly separated from each other in holding unit.salmon next to chicken **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- 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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.bar area
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.by the line and bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Hand wash sink in bar area not as per plans
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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