- Critical. Food prepared in a private home.
- Critical. Observed cheese with mold-like growth.
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 compartment sink
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed interior of microwave soiled.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand sink missing in food preparation room or area.bar
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Ceiling tile missing.
- Critical. Observed toxic item stored by utensils.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.not installed
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No plan review submitted and renovations in progress.
- 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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11/18/2009 | Complaint Full | Inspection Completed - No Further Action |
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