- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile in disrepair.
- Basic - Ceiling tile missing.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Vending machine exterior soiled.
- Basic - Wall in disrepair. By back door.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over meat
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Beverage tubing/cold plate not separated from stored ice.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Encrusted material on can opener blade.
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3/10/2014 | 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 - Cutting board has cut marks and is no longer cleanable.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - No soap provided at handwash sink.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA HANDSINK
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR HANDSINK
- 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 - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed food debris accumulated on kitchen floor.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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