- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak 45°f, chicken 45° f **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Thongs in use stored in same container as other thongs by stove.
- Basic - Dumpster overflowing garbage.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink had cover but no straw in food prep area.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor area(s) covered with standing water. WIC standing water and by ice machine.
- Basic - Food stored in dry storage area not covered. Chips not covered.
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- 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 - Open dumpster lid.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. *Steak at 109°f steam table
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Steam table *101°f
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Operator corrected issue by putting meats in WIC to reach safe temperature of 41°f. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Food placed in soiled container/equipment.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No certified food manager for establishment.
- 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.
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8/2/2013 | Routine - Food | Warning Issued |
- Intermediate - 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. Food moved to a cooler that maintains adequate temperature. **Repeat Violation**
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3/14/2013 | Complaint Full | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- Intermediate - 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. Food moved to a cooler that maintains adequate temperature. **Repeat Violation**
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3/13/2013 | Complaint Full | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken observed at 46?, raw beef observed at 46?, cheese at front counter 48?
- Intermediate - 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. Raw meat and poultry moved to cooler that maintains adequate temperature.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions. SHOES STORED ABOVE FOOD
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. BRACELETS/WATCHES
- Critical - Observed food stored in ice used for drinks. EMPLOYEE BEVERAGE Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. WATER REFILLED IN STEAM TABLE
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Observed employee with no hair restraint.
- Wet mop not hung to dry. Corrected On Site.
- 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. Pro This violation must be corrected by : 11/15/2010.
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. Pro
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5/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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