Blue Sky By The Pound, 12005 Sw 117 Ave, Miami, FL - Restaurant inspection findings and violations



Business Info

Name: BLUE SKY BY THE POUND
Type: Permanent Food Service
Address: 12005 Sw 117 Ave, Miami, FL 33186
License #: 2330685
Total inspections: 17
Last inspection: 08/13/2014

Restaurant representatives - add corrected or new information about Blue Sky By The Pound, 12005 Sw 117 Ave, Miami, FL »


Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bathroom door not self-closing.( women's restroom)
  • Basic - Build-up of grease on nonfood-contact surface.( fryers)
  • Basic - Employee with no hair restraint while engaging in food preparation.( 1 employee)
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - No handwashing sign provided at a hand sink used by food employees.( kitchen)
  • Basic - Open dumpster lid.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
  • Basic - Walk-in freezer shelves soiled with encrusted food debris.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.( front)
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.( front pastry box)
  • 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. **Warning**
  • Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
08/13/2014Routine - FoodWarning Issued
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Employee with no hair restraint while engaging in food preparation.(dishwasher)
  • Basic - Floor area(s) covered with standing water.( next to fryers)
  • Basic - Food debris/dust/grease/soil residue on exterior of oven.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Gaskets with slimy/mold-like build-up.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.( front pastry box)
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Standing water in handwash sink/ handwash sink draining very slowly.(rear kitchen)
  • Basic - Stored food not covered in walk-in cooler.( various meats)
  • Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
  • High Priority - Cooked animal food not reaching a minimum internal temperature of 145 degrees Fahrenheit or above.( vaca frita @ 110°f) reheated on site to 155°f)
  • 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.(front kitchen)
  • Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.( broken in women's restroom)
2/4/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(cooking equipment)
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Floor area(s) covered with standing water.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Heat lamp bulb not shielded or coated.(at front line)
  • Basic - No copy of latest inspection report available.
  • Basic - Walk-in cooler gasket torn/in disrepair.
  • Basic - Wall in disrepair.(around mop sink)
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.(pork @ 129 degrees)
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(croquettes @ 127 degrees) **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.(walkin cooler)
8/14/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Baking pans have accumulation of black debris.
  • Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
  • Basic - Bowl or other container with no handle used to dispense food. Inside salt container, broth container
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Equipment in poor repair. Slicer has paint chipping.
  • Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
  • Basic - Food stored in a location that is exposed to splash/dust. Sugar next to hand sink **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At buffet line
  • Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
  • Basic - Uncovered food stored near sink exposed to splash. Sugar **Corrected On-Site**
  • Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  • Basic - Wall soiled with accumulated food debris.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
  • Basic - Working containers of food removed from original container not identified by common name. Salt, sugar **Repeat Violation**
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork legs at 121 f-126 f
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
  • High Priority - Live flies in kitchen. Fruit flies
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employees washed hands with gloves on **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Hand washing procedures
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 CS **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Employee refilling pitcher of water **Corrected On-Site**
  • Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No person in charge of establishment during operation. **Corrected On-Site**
2/15/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. SUGAR
  • Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
  • Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. INSIDE OVEN LOCATED BY FRONT COUNTER
  • Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. FRONT COUNTER
  • Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door has gap on bottom .
  • Violation: 36-11-1 Floors not maintained smooth and durable. INSIDE WALK IN FREEZER
  • Violation: 36-13-1 Observed grease accumulated under cooking equipment.
  • Violation: 36-15-1 Observed food debris accumulated on underneath shelves in dry storage floor.
  • Violation: 37-16-1 Observed ceiling soiled with accumulated grease. BY COOK LINE
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. AT PASTRY BOX
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. HEATING LAMPS AT THE STEAM TABLES BY FRONT COUNTER
9/25/2012Routine - FoodCall Back - Complied
  • Floors not maintained smooth and durable. INSIDE WALK IN FREEZER
  • Critical - Hand wash sink lacking proper hand drying provisions. FRONT COUNTER
  • Critical - Handwash sink not accessible for employee use at all times. BY WAREWASHING AREA
  • Critical - Handwashing cleanser lacking at handwashing lavatory. HANDSINK BY KITCHEN ENTRANCE Corrected On Site.
  • Critical - Hood suppression system tag out-of-date. For reporting purposes only.
  • Lights missing the proper shield, sleeve coatings or covers. AT PASTRY BOX
  • Lights missing the proper shield, sleeve coatings or covers. HEATING LAMPS AT THE STEAM TABLES BY FRONT COUNTER
  • Critical - No conspicuously located thermometer in holding unit. PASTRY BOX AT FRONT COUNTER
  • No copy of latest inspection report.
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Observed a nonfood-grade basting brush used in food. BRUSH WITH METAL BAND AT COFFEE STATION
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN IN KITCHEN AREA
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN PREP TABLES
  • Observed ceiling soiled with accumulated grease. BY COOK LINE
  • Observed dusty ceiling tiles and/or air conditioning vent covers. throughtout kitchen
  • Observed employee with no hair restraint.
  • Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. EMPLOYEES ARE WASHING UTENSILS , NOT RINSING, AND JUST SANITIZING
  • Observed food debris accumulated on underneath shelves in dry storage floor.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. EMPLOYEE WASHED HANDS IN FOOD PREP SINK Corrected On Site.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
  • Observed gaskets with slimy/mold-like build-up. WALK IN COOLERS
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. EMPLOYEE SCOOPED SUGAR WITH A BOWL TO ANOTHER CONTAINER.
  • Observed insect control device installed over food preparation area.
  • Observed leaking pipe at plumbing fixture. HANDSINK BY WAREWASHING AREA
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF AT 49F INSIDE WALK IN COOLER AND PORK AT 48 F
  • Observed residue build-up on nonfood-contact surface. DOOR HANDLES TO REACH IN COOLER
  • Observed residue build-up on nonfood-contact surface. INSIDE OVEN LOCATED BY FRONT COUNTER
  • Observed residue build-up on nonfood-contact surface. SLICER BY FRONT COUNTER
  • Observed ripped cardboard used as shelf cover.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SPOONS, FORK, AND KNIVES
  • Critical - Observed soil residue in storage containers.
  • Observed storage container in poor repair.
  • Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. in light panels in kitchen area
  • Critical - Observed unlabeled spray bottle.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Observed wall soiled with accumulated food debris. several areas of kitchen
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door has gap on bottom .
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 95 F AT FRONT LINE COUNTER AND 102F CHICKEN AT FRONT LINE
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELVES INSIDE WALK IN COOLER ARE HEAVILY RUSTED
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee washed hands with gloves on prep sink.
  • Wall not smooth and easily cleanable. by back door
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name. SUGAR
7/23/2012Routine - FoodWarning Issued
  • Ceiling tile missing. OVER PRP AREA
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Repeat Violation.
  • Observed grease accumulated under cooking equipment. GREASE and DEBRIS
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical - Observed small flying insects in bar area.
  • Critical - Observed soil residue in storage containers. RICE CONTAINER
  • Critical - Working containers of food removed from original container not identified by common name. NO LABEL ON FLOUR OR SUGAR
12/15/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
  • Observed employee with no hair restraint.
  • Observed employee with soiled clothing. DIRTY APRON
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed live flies in kitchen.
  • Critical - Observed potentially hazardous food thawed in an improper manner.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER BEEF INSIDE WALKIN COOLER
  • Observed utensils stored in crevices between equipment.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
7/25/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.ladies room.
  • Observed employee with no hair restraint. Corrected On Site.
  • 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. Corrected On Site. Repeat Violation.
  • Critical - Observed soil residue in storage containers. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site. Repeat Violation.
3/9/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/18/2010Routine - FoodCall Back - Complied
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed raw animal food stored over cooked food.
  • Critical. Observed uncovered food in holding unit/dry storage area. Repeat Violation.
  • 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. Corrected On Site. Repeat Violation. Repeat Violation.
  • Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
  • Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical. Person in charge failed to insure proper handwashing by employees.
  • Critical. Person in charge failed to insure proper cooling.
  • Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
10/14/2010Routine - FoodWarning Issued
  • Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham in walkin
  • Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar
  • Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.front counter slicer
  • Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
  • Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
  • Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.both
  • Violation: 24-06-1 Observed clean utensils/equipment stored between equipment/walls. pot lids
  • Violation: 29-11-1 Observed leaking faucet at handsink
10/27/2009Routine - FoodCall Back - Complied
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham in walkin
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.potato salad Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Critical. Observed uncovered food in holding dry storage area.
  • Critical. Observed employees using same utensil to handle raw food and clean equipment. raw shell eggs stored on tray with upside down, clean wine glasses 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.sugar
  • 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.rice
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed employee with no hair restraint.
  • Food-contact surface not smooth and easily cleanable.front counter slicer
  • Observed a nonfood-grade basting brush used in food.
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.no sanitizer set up
  • Critical. Equipment food-contact surfaces and utensils not sanitized.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted, soiled material on slicer.both
  • Observed clean utensils/equipment stored between equipment/walls. pot lids
  • Observed leaking faucet at handsink
  • Critical. Handwashing cleanser lacking at handwashing lavatory.
10/26/2009Routine - FoodWarning Issued
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham Corrected On Site.
  • Critical. Observed uncovered food in dry storage area.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar dispensed with bowl
  • 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.rice dispensed with bowl
  • Observed employee with no hair restraint.
  • Food-contact surface not smooth and easily cleanable.front slicer surface peeling
  • Observed a nonfood-grade basting brush used in food.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.spice containers
  • Critical. Observed encrusted, soiled material on slicer.front counter
  • Observed clean utensils/equipment stored between equipment/walls. pot lids
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
  • Critical. Observed unlabeled spray bottle.white liquid front counter
  • Critical. Current Hotel and Restaurant license not properly displayed. Corrected On Site.
10/22/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/5/2009Routine - FoodCall Back - Admin. complaint recommended
No report available. 3/3/2009Routine - FoodWarning Issued
No report available. 9/4/2008Routine - FoodAdministrative complaint recommended

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