- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed red cabbage holding at 127° F and chicken holding at 130° F. Corrective action taken by operator to reheat food to 165° F for hot holding.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 1 cool unit not cooling properly, ice added, service called.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Base to can opener
- Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action taken , items put in RIC .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken , fish. Corrective action taken. Unit turned up
- 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 - Encrusted material on can opener blade.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Air gap not installed. UNDER ICE BIN
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Corrected On Site.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
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