- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 3 compartment sink calibration not at required ppm.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 200 ppm.
- 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. Rinsing knife in it.
|
08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - OBSERVED CARBON DIOXIDE/HELIUM TANKS NOT ADEQUATELY SECURED.
- Basic - OBSERVED SOILED REACH-IN COOLER GASKETS.
- Basic - OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
|
8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not used with moist food stored in running water.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
|
2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/27/2013 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/21/2013.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 This violation must be corrected by : 01/21/2013.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
11/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food stored on floor.
- Wet mop not hung to dry.
|
8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.back kitchen
- Critical - Observed food stored on floor.walkin
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
|
5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoon and forks
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.front sink
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
|
12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.rice crispy treats
- Critical. Hand wash sink lacking proper hand drying provisions.
|
6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs over bread
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed dead roaches on premises. Corrected On Site.
- No copy of latest inspection report.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
|
2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sandwiches
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed single-service items stored on floor.to go containers
- Critical. Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
|
9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/14/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Macy's Taste Bar, 7303 Sw 88 St, Miami, FL »