- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[kitchen equipment]
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Drain cover(s) missing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Establishment operating without a current Hotel and Restaurant license.[expired 10/1/2010]
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01/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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08/20/2010 | 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.Meatballs
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature. Raw Beef Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed interior of microwave soiled.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Observed walk-in cooler gasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Walk-in cooler Walls and ceiling with exposed foam insulating material.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. No three-compartment sink provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.All food prep and service equipment with dust residue .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Missing splashguard between handsink and air drying equipment .
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings not protected with self-closing doors.Backdoor
- Observed walk-in cooler wall and ceiling soiled with accumulated black debris .
- Observed wall soiled with accumulated black debris in dishwashing area.
- 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.
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9/28/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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