Niu, 134 Ne 2 Ave, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Intermediate - Handwash sink not accessible for employee use at all times. Container for dish ware blocking hand wash sink
|
10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Bread)
- 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.
- Basic - Wiping cloth sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Employee touched apron/clothes and then engaged in food preparation, without washing hands. No hand washing at all for some employees
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. (Employee touched toast, lettuce and RTE sandwich with bare hands)
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. (Employee used dish ware from 3 compartment sink that was not sanitized after washed.)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast51°f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use at all times. Container for dish ware blocking hand wash sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cups
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
|
08/26/2014 | Routine - Food | Warning Issued |
- Basic - No mop sink or curbed cleaning facility provided.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
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