- 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. Scoop inside flour container. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. (Thermal strip did not change color from water temp.)
- Intermediate - Accumulation of a black substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
|
10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. In walk in produce cooler
- Basic - In-use wet wiping cloth/towel used under cutting board. Wet napkins **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
|
3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
|
9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.speed racks in walk in
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
4/5/2013 | 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 - Observed handwash sink used for purposes other than handwashing.washing dishes **Corrected On-Site**
- Observed insect control device installed over food preparation area.
- Wet mop not hung to dry.
|
11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food thawed in an improper manner.FISH
- Critical - Observed potentially hazardous food thawed in standing water.FISH
|
4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED FOOD DEBRIS IN HWS
- Critical - Soiled items not properly loaded into warewasher to expose all surfaces or allow drainage.
|
10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. DISH TRAY AREA
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. HAND SINK DISPOSAL
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area. walking cooler
- Observed utensils in poor condition.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean soup cooked yesterday 55F Corrected On Site.
- Observed nonfood-contact equipment in poor repair OBSERVED DISHMACHINE BEING REPAIRED. OPERATOR USING ANOTHER DISHMACHINE LOCATED AT BISTRO RESTAURANT.
|
7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. Prohibition. While preparing food, food EMPLOYEES' may not wear jewelry including medical information jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band.
- Grease drip trays shall be pitched to drain into an enclosed metal container having a capacity not exceeding 1 gallon. FOR REPORTING PURPOSES ONLY
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
|
6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. INSIDE ICE MAKER
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed soiled oven in kitchen.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall soiled with accumulated grease.
- Critical. Observed toxic item stored by food.
- Wet mop not hung to dry.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- 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. Unapproved PROVIDER PYRAMID
|
2/3/2010 | Routine - Food | Warning Issued |
| No report available. | 4/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fish Market, 1601 Biscayne Blvd, Miami, FL »