- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Used to cover chicken In WIC. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Screen in door torn/in poor repair.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Chicken in WIC not covered.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. BBQ Ribs 49°f. Corrective action taken by putting product in WIC **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Fried rice at 118°f. Corrective action taken by operator heating up rice through the cooking process. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Whole baby corn 6 pounds
- High Priority - Raw animal food stored over cooked food. Eggs over pork RIC.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken 50°f and pork 47°f. Corrective action taken by uncovering product in WIF until product reaches 41°f or below. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. BBQ Ribs RIC
- Intermediate - Soil residue in food storage containers.
|
09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee preparing food in customer section of dining area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Walk in cooler. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Next to hand sink in Kitchen next to prep area **Repeat Violation**
- Basic - Food stored in dry storage area not covered.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No hot running water at mop sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: *chicken 45°F and *whole pork 46°F *and ribs 45°F, *soup 54°F, 45°F reach in cooler: *chicken 55°F
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: *chicken 45°F and *whole pork 46°F *and ribs 45°F reach in cooler: *chicken 55°F, kitchen: corn starch and water mixture 79°F.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Poultry over pork
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler: *chicken 45°F and *whole pork 46°F *and ribs 45°F, *soup 54°F, 45°F reach in cooler: *chicken 55°F
- High Priority - Vacuum breaker missing at hose bibb.
- 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.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No soap provided at handwash sink. Men's restroom
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/5/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Equipment in poor repair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- 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 - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
|
10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth used to cover food
- High Priority - Raw animal food stored over cooked food. Walk-in freezer
|
2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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 - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE LESS THAN 4 HOURS
|
7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Equipment or utensils not designed or constructed with handle
- Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor. DRY STORAGE
- Critical - Observed food stored on floor. Repeat Violation.
- 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.
- Observed wall in disrepair. Repeat Violation.
|
3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed with handle.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. THROUGHOUT KITCHEN
- Observed build-up of mold-like substance on surface of nonfood-contact surface. UNDER ICE MACHINE
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food stored on floor. WALK-IN FREEZER
- Observed gaskets with slimy/mold-like build-up.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall in disrepair.
|
11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
|
5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC IN OIL Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- DISPENSING utensils not designed or constructed WITH A HANDLE.
- Observed build-up of grease on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Vacuum breaker mising at hose bibb.
- Observed open dumpster lid.
|
11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up.
- Missing drain plug at dumpster.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Observed attached equipment soiled with accumulated grease.
- Critical. Observed toxic item stored by food.[ice bin]
|
4/14/2010 | 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. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Covered waste receptacle not provided in women's bathroom.
- GREASE CONTAINER not on proper pad.
- Critical. Observed screen in door torn/in poor repair.
- Ceiling tile missing.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Carbon dioxide/helium tanks not adequately secured.
|
9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about House Of Sun, 15440 Nw 77 Ct, Miami, FL »