- Basic - Bowl or other container with no handle used to dispense food. Inside flour container
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor tiles cracked, broken or in disrepair. Inside kitchen
- Basic - Leaking pipe at plumbing fixture. Underneath 3 compartment sink
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar in back
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lamb 45°f chicken 45°f inside walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At bar
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Next to cook line
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board
- Basic - Cloth used as a food-contact surface.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Walk in cooler fans
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon and tuna
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink area
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar inside
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Hand sink missing in food preparation room or area.was removed in prep area
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.all hws
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.lime buildup
- Critical - Observed buildup of soiled material on mixer head.
- Observed gaskets with slimy/mold-like build-up.line coolers ric
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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