Chivas Express, 16781 Nw 67 Avenue, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: CHIVAS EXPRESS
Type: Permanent Food Service
Address: 16781 Nw 67 Avenue, Miami, FL 33015
License #: 2331782
Total inspections: 18
Last inspection: 09/23/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Cove molding at floor/wall juncture broken/missing. Near WIC
  • Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
  • Basic - In-use utensil not stored in a clean portion of food preparation or cooking equipment. **Corrected On-Site**
  • Basic - Nonfood-grade garbage bags used in direct contact to store food.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.
  • 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. Ribs 117°f reheated **Corrected On-Site**
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Lentil Soup 110°f.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lentil Soup 110°f. Cooling past 2 hours
  • Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Lentil Soup 110°f
09/23/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - In-use knife/knives stored in crack between equipment and wall.
  • Basic - In-use tongs stored on equipment door handle between uses.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Interior of oven used for storage of food containers and other.
  • Basic - Reuse of single-use plastic tubs.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soup not being re heated to 165°F for hot holding.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
6/20/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked corn.
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
  • Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
12/18/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food stored on floor.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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 - Reach-in cooler not 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.
7/11/2013Routine - FoodInspection Completed - No Further Action
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged.
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
4/9/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
10/29/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 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. Corrected On Site.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK-IN COOLER Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
5/30/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
  • Observed a nonfood-grade basting brush used in food.
  • Observed gaskets with slimy/mold-like build-up. REACH-IN COOLER
  • Critical - Observed soiled reach-in cooler shelves.
1/18/2012Routine - FoodInspection Completed - No Further Action
  • Observed a nonfood-grade basting brush used in food.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK IN COOLER Corrected On Site. Repeat Violation.
  • Critical - Vacuum breaker mising at hose bibb. Repeat Violation.
10/5/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
  • Critical - Vacuum breaker mising at hose bibb.
6/6/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Thermometers not calibrated according to manufacturer's specifications.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site. Repeat Violation.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site. Repeat Violation.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. 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. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
1/12/2011Routine - FoodInspection Completed - No Further Action
  • Violation: 1 23-07- OBSERVED GASKETS WITH SLIMY BUILD-UP
7/12/2010Routine - FoodCall Back - Complied
  • 4-01-COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES
  • 23-07- OBSERVED GASKETS WITH SLIMY BUILD-UP
7/7/2010Routine - FoodCall Back - Extension given, pending
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7/7/2010.
  • Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7/7/2010.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed food stored on floor.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed encrusted material on can opener.
  • Observed gaskets with slimy/mold-like build-up.
  • Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • No copy of latest inspection report.
7/6/2010Routine - FoodWarning Issued
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed food stored on floor.[onions]
  • Observed equipment in poor repair.[shelves]
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Carbon dioxide/helium tanks not adequately secured.
4/16/2010Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed torn packages/bags of food exposing the contents to contamination.FLOUR
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.SPATULA AT FRONT PASTRY BOX
  • Nonfood-contact equipment not designed and constructed in a durable manner.3 COMP NOT SEALED TO WALL
  • Critical. Observed soiled reach-in cooler gaskets.
  • Observed utensils stored in crevices between equipment.KNIVES
  • Critical. Vacuum breaker mising at hose bibb. REAR MOP SINK
  • Carbon dioxide/helium tanks not adequately secured.
11/23/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/29/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/15/2008Routine - FoodInspection Completed - No Further Action

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