- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Plumbing improperly installed.Effluent from display case discharged into prep sink
- High Priority - Raw animal food stored over ready-to-eat food.eggs over lettuce **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - High Priority - Dead roaches on premises. 7 underneath dish machine and by storage racks **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR Corrected On Site.
- Observed attached equipment soiled with accumulated grease. BETWEEN COOKLINE EQUIPMENT
- Observed ceiling in disrepair. WATER DAMAGE
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE Corrected On Site.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. REACH IN FREEZER NEXT AND LOWER THAN HANDWASH SINK
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Handwashing cleanser lacking at handwashing lavatory. SUSHI BAR
- Critical - No conspicuously located thermometer in holding unit. 3 units
- 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. 3 EMPLOYEES
- 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. WHEN CHANGING GLOVES
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food stored on floor.
- Critical - Observed food stored on floor. SOY SAUCE , SUGAR SWEET POTATOES
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed many small flying insects in bar area. ABOVE AND UNDER COUNTER
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed utensils stored in crevices between equipment.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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3/9/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-12-11.
- Critical - No conspicuously located thermometer in holding unit.
- No plan review submitted and renovations in progress-completed renovations observed. Repeat Violation.
- 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. This violation must be corrected by : 7-12-11.
- Critical - No thermometer provided to measure temperature of food product.
- 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 establishment utilizing time as a public health control without having written procedures-sushi rice. Repeat Violation.
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5/11/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures-sushi rice.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength-bar area dishmachine. DO NOT USE BAR AREA DISHMACHINE TO SANITIZE DISHES.
- Violation: 51-16-1 No plan review submitted and renovations in progress-rear kitchen area. This violation must be corrected by : 12-21-10.
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2/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed bare hand contact of ready-to-eat food (salad) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-sushi rice.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-bar area dishmachine.
- No plan review submitted and renovations in progress-rear kitchen area. This violation must be corrected by : 12-21-10.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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10/21/2010 | Routine - Food | Warning Issued |
- Observed clean equipment stored on floor.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- No plan review submitted and renovations in progress. This violation must be corrected by : 7-25-10.
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5/25/2010 | Routine - Food | Warning Issued |
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