- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Gaskets with slimy/mold-like build-up.
- Intermediate - Cutting board(s) stained/soiled.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Front by cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Over reach in cooler placed under cooking equipment and wood serving plates.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Before placed in hot holding device . Corrective action: heat up at stove to 165°f then placed in hot holding . Refried beans at 56°f.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer not marking test paper . Quaternary Ammonium less than 50 ppm.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in ice machine/ice bin. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Single-service articles not stored inverted or protected from contamination.(front are s/s forks)
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken at walk in cooler **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves by 3 compartment sink
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
- 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 soap provided at handwash sink. **Corrected On-Site**
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3/13/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
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7/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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