Nando's Pizza & Grilled Chicken Inc, 11510 Sw 147 Ave, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical - Violation: 27-18-1 Hot water supply not maintained during peak periods.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. NEW MANAGER @ LOCATION
- Critical - Violation: 53B-08-1 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
|
5/25/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Food-contact surface not smooth and easily cleanable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water supply not maintained during peak periods.
- Light not functioning.
- Critical - Manager lacking proof of Food Manager Certification. NEW MANAGER @ LOCATION
- 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
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair
- Critical - Observed objectionable odors in bathroom.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed residue build-up on nonfood-contact surface.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Observed single-service items stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
|
3/24/2011 | Routine - Food | Warning Issued |
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