Spris Pizza, 200 S Biscayne Blvd Ste 500a, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Duct tape used on ice scoop handle.
- 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. Flour scoop.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Slicer blade soiled with old food debris.
|
09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.hood
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled dry wiping cloth in use.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by trays for pizza
- Intermediate - Handwash sink used for purposes other than handwashing.thawing chicken
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
|
8/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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