- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Food stored in holding unit not covered. **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 - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
|
10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
|
4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/27/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
11/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ice scoop handle in contact with ice.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
8/29/2013 | Routine - Food | Warning Issued |
- Basic - Observed: Ambient air thermometer not located in the warmest part of the cold holding unit. Priority: Basic
- Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Priority: Intermediate
- Intermediate - Observed: 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. Priority: Intermediate
- High Priority - Observed: Employee washed hands with no soap. Priority: High Priority
- Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. Priority: Intermediat
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Priority: Intermediate
- Basic - Observed: Hole in wall. Front counter area Priority: Basic
- High Priority - Observed: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Priority: High Priority
- Intermediate - Observed: Manager lacking proof of food manager certification. Priority: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Priority: Intermediate
- Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
- High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Priority: High Priority
|
4/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Priority: Intermediate
- Basic - Observed: Ambient air thermometer not located in the warmest part of the cold holding unit. Priority: Basic
- Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Priority: Intermediate
- Intermediate - Observed: 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. Priority: Intermediate
- Intermediate - Observed: Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Priority: Intermediate Comment: Front counter reach in cooler
- High Priority - Observed: Employee washed hands with no soap. Priority: High Priority
- Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. Priority: Intermediat
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Priority: Intermediate
- Basic - Observed: Hole in wall. Front counter area Priority: Basic
- High Priority - Observed: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Priority: High Priority
- Basic - Observed: Leaking pipe at plumbing fixture. Hand sink in back area Priority: Basic
- Intermediate - Observed: Manager lacking proof of food manager certification. Priority: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, ham, turkey, Priority: High Priority
- Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR?s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
- High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Priority: High Priority
|
2/4/2013 | Routine - Food | Call Back - Extension given, pending |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Priority: Intermediate
- Basic - Observed: Ambient air thermometer not located in the warmest part of the cold holding unit. Priority: Basic
- Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Priority: Intermediate
- Intermediate - Observed: 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. Priority: Intermediate
- Intermediate - Observed: Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Priority: Intermediate
- High Priority - Observed: Employee washed hands with no soap. Priority: High Priority
- Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. Priority: Intermediate
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Priority: Intermediate
- Basic - Observed: Hole in wall. Front counter area Priority: Basic
- High Priority - Observed: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Priority: High Priority
- Basic - Observed: Leaking pipe at plumbing fixture. Hand sink in back area Priority: Basic
- Intermediate - Observed: Manager lacking proof of food manager certification. Priority: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, ham, turkey, Priority: High Priority
- Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR?s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
- High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Priority: High Priority
|
1/31/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand sink missing in food preparation room or area. FRONT LINE Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. FRONT LINE Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. KITCHEN Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT LINE Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT LINE
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed food stored on floor. WALK_IN FREEZER
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BACON BITS,CHEESE Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TURKEY
- Observed single-service articles stored without protection from contamination. Corrected On Site.
|
10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- 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. SERVE SAFE is not approved by the Division of HOTELS and RESTAURANTS This violation must be corrected by : 4/24/2012 . Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD NOT TREATED (SHELVES)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. RUBBER CONTAINERS
- Wet mop not hung to dry. Repeat Violation.
|
2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- 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. UNAPPROVED TRAINING
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Observed food stored on floor.
- Observed residue build-up on nonfood-contact surface. *ON CONTAINERS
- Observed single-service articles improperly stored. NEXT TO HANDWASH SINK *NOT PROTECTED FROM SPLASH
- Wet mop not hung to dry.
|
10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
|
5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory-front service area.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed employee with ineffective hair restraint.
- Critical - Observed food contaminated by unsanitized equipment-contents discarded. Corrected On Site.
|
1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food (potatoes) and the container. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/prior to changing gloves. Corrected On Site.
- Drain cover(s) missing-underneath sink.
- Critical. Handwash sink not accessible for employee use at all times-front service area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed roach activity as evidenced by one live roach found-above mopsink area.
- Critical. Observed live flies in kitchen. Repeat Violation.
|
9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Units detected open; delivery company present.
- Critical. Violation: 08A-07-1 Unpackaged food (cucumber) not protected from environmental sources of contamination during preparation. Corrected On Site.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions-cold holding requirement.
- 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. This violation must be corrected by : 5-5-10.
|
5/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Unpackaged food (cucumber) not protected from environmental sources of contamination during preparation. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Sanitizing solution not maintained clean. Repeat Violation.
- Critical. Observed live flies in kitchen.
- Critical. Certified Food Manager unable to answer basic Food Code questions-cold holding requirement.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment, sanitizing solution.
- 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 : 5-5-10.
|
3/5/2010 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food (bacon) not stored with handle above top of food within a closed container.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Sanitizing solution not maintained clean.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Hot water not provided/shut off at employee hand wash sink (82F).
|
9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Cheesecake Factory, 19501 Biscayne Blvd, Aventura, FL »