- Basic - Bathroom fixtures designed with non-readily cleanable design.( men's urinal)
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in dry storage area not covered. Opened bags (flour)
- Basic - Food stored on floor. Walk in cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Bin containing toxic substance not labeled. Detergent (underneath 3-compartment sink)
- 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. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Thermometer calibration **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Steak **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food.( raw chicken over onions)
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration and Big 5)
- Observed electrical wiring in disrepair. For reporting purposes only.( inside hood system light fixture)
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(exterior rice cooker)
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.(walkin cooler)
- Basic - Hood filters in disrepair.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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