- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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4/16/2014 | 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 - Equipment and utensils not properly air-dried - wet nesting.
- 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.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. Shelving used to store pans and utensils
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in freeze floor soiled.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 84 f
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. At woman's bathroom
- High Priority - Presence of insects, rodents, or other pests. Ants underneath ware washing area. Pest control was performed on 1/26/13
- Intermediate - Cutting board(s) stained/soiled.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 33-16-1 Observed open dumpster lid.
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11/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager failed to explain employee health, exclusions or restrictions.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- 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.
- Observed clean equipment stored on floor.ALUMINUM PANS Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee grabbed raw burger, put it on grill, went to reach in cooler grabbed french fries and placed on fryer, then went to toast Bread without washing hands.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets with slimy/mold-like build-up.WALK IN COOLER
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACH IN FREEZER BY COOKLINE
- Observed open dumpster lid.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter at 90 f by cookline
- Critical - Working containers of food removed from original container not identified by common name.SUGAR
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9/13/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed handwash sink used for purposes other than handwashing.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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