- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.back prep room where slicer is kept
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner.freezer chest lid broken
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.back prep room where slicer is kept
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner.freezer chest lid broken
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Hernan and Abraham . There are two new employees Louis and Andres they have been here for a month
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- 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 - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatballs 110 degrees . Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee changing gloves without washing hands. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic oil mixture
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
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