The Butcher Shop, 165 Nw 23 St, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. At Handwash sink and 3 compartment sink at bar.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- Basic - Reach-in cooler gasket torn/in disrepair. By oven.
- Basic - Soiled reach-in cooler gaskets. By oven.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Near oven reach in cooler. Corrective action taken to resolve.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink not accessible for employee use at all times. In warewashing area blocked by dishwash machine equipment.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Due to broken faucet handle at bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All corrected on site for one in kitchen only.
- Intermediate - No soap provided at handwash sink. Next to warewashing area and bar. Corrective action taken having new dispensers installed.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Reach - In cooler not maintaining food temperature below 41°F. Reach in located across from ovens.
- Basic - Wall and/or ceiling obstructed with exposed utility lines.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Plant food, pork.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
|
7/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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