- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen
- Basic - Reach-in cooler gasket torn/in disrepair.cook line
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over muffins **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.item stored in hand sin in the kitchen
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 probe thermometer provided to measure temperature of food products.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Observed: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Placed at reach in cooler.
- Basic - Observed: Clean equipment stored on floor. Pots and pans.
- Basic - Observed: Clean pots and pans not stored inverted or in a protected manner.
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. More than one sauce opened not dated it.
- Basic - Observed: Cutting board has cut marks and is no longer cleanable.
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Server station.
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Kitchen server station and bar.
- Intermediate - Observed: No soap provided at handwash sink. Kitchen server station. Bar using detergent for hand washing.
- Intermediate - Observed: No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Evening staff.
- Basic - Observed: Outer openings not protected with self-closing doors.
- 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. Evening staff.
- High Priority - Observed: Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over cheese and sauce .
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods at Reach in Cooler.
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12/16/2013 | 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 - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed encrusted material on can opener.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. unwrapped straws
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed employee dry hands on wiping clothes/apron after washing.
- Critical - Observed handwash sink used for purposes other than handwashing. containers inside. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Working containers of food removed from original container not identified by common name.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee handling soiled dishes then handle clean dishes without washing hands. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Machine showed 123 degrees.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Manager lacking proof of Food Manager Certification. Information on file, certified chef not present.
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11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. No current boiler certification provided/available. For reporting purposes only.
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1/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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