- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Old food and debris.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef.
- Intermediate - Handwash sink used for purposes other than handwashing.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Cook line reach in cooler @ 62°f, standing storage area reach in cooler at 80°f.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Cook line reach in cooler door loose.
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Thermometer calibration **Corrected On-Site**
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6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Cook line reach in cooler @ 62°f, standing storage area reach in cooler at 80°f.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Cook line reach in cooler door loose.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **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. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **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. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Thermometer calibration **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
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6/17/2014 | Routine - Food | Warning Issued |
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Attached to hood
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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. 2 new employees at time of inspection.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 used for purposes other than handwashing.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored on floor.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed hole in wall. WALL BY COOKLINE
- Observed wall soiled with accumulated grease.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked with plastic cups.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3comp sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared food containers not labeled. reach in units.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. counters and shelves.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen equipment .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all reach-in units.
- Observed unnecessary items in the kitchen .
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8/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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