- Basic - Clean equipment stored on floor. By storage room and next to mop sink room.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Front bar. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No cold running water at three-compartment sink.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS OR PANS.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 156F DEGREES.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed clean equipment stored on floor. BY BAR ENTRANCE .
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed blood accumulated on walk in cooler floor (PEKING DUCKS). Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Observed walk in cooler fan guard soiled with accumulated dust.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS NEAR MOP ROOM (STAKED ON FLOOR).
- Critical - Equipment food-contact surfaces and utensils not sanitized. DISHWASHING MACHINE NO REACHING TEMPERATURE .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.APROXIMATELY 15 EMPLOYEES IN FOOD PREPARATION AREAS.
- 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. ONLY OBSERVED FOOD HANDLING OF CHEF DICKEY.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area.KITCHEN AREAS.
- Observed employee with ineffective hair restraint.LONG HAIR LADY PREPARING FOODS.
- Observed employee with no hair restraint. COOKS AT MAIN LINE.
- Critical - Observed encrusted, soiled material on slicer. AT KITCHEN .
- Critical - Observed food stored on floor. CASES OF DUCK INSIDE WALK IN FREEZER.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT (AT DISHWASHING AREAS). AT FOOD PREPARATION OBSERVED COOKS WASHING KNIFE IN IT.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED BOWL INSIDE SUGAR CONTAINER .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. PREPARE MEAT TRAYS AT WALK IN FREEZER BROUGHT IN THAWED (NO PROPERLY SEPARATED.Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. HOT WATER MACHINE AT MAIN KITCHEN (NOT REACHING REQUIRED TEMPERATURE ).
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Critical. Observed small flying insects in bar area.
- Observed food debris accumulated on kitchen floor.dry storage room .
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. From 189 to 312 seats.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed dispensing equipment that allows contamination.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- No Heimlich maneuver sign posted.
- 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
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7/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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