- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chips storage area in the front. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.cooked beans and diced tomatoes covered during cooling **Corrected On-Site**
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Buildup of food debris/soil residue on equipment door handles.wic
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. Cooking area
- Basic - Shelf under preparation table soiled with food debris.cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Dustless cleaning methods not utilized.KITCHEN FLOOR AND WHERE IS NEEDED
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. COOKING AREA
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed hole in ceiling. KITCHEN AREA
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
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