- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food (walk-in cooler) prepared on site and held more than 24 hours with not properly date marked.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface (wall in dry storage area, walk-in cooler ceiling).
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Violation: 37-13-1 Observed hole in ceiling-kitchen and hallway.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices.
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07/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food (walk-in cooler) prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food (eggs, fresh garlic with oil) cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. This violation must be corrected by : 7-7-10.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed build-up of mold-like substance on surface of nonfood-contact surface (wall in dry storage area, walk-in cooler ceiling).
- 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.
- Observed hole in ceiling-kitchen and hallway.
- Critical. Employees not informed of acceptable sanitary practices.
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07/06/2010 | Routine - Food | Warning Issued |
- Observed a nonfood-grade basting brush used in food.
- Critical. Hot water not provided/shut off.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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12/18/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer with chlorine at three-compartment sink/warewashing machine.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces such as cutting board not sanitized.
- Critical. Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface such as shelves and handwash sink.
- Violation: 24-05-1 Clean glasses, cups, utensils in dish racks, pots and pans not stored inverted or in a protected manner.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Violation: 29-18-1 Drain cover(s) missing.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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7/24/2009 | Routine - Food | Call Back - Complied |
- 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 such as beef cold held at greater than 41 degrees Fahrenheit. Establishment states that cooler was left open. This violation must be corrected by : 7-22-09.
- Critical. Potentially hazardous food such as empanadas not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment such as reach-in cooler (45F) incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Lack of use of chemical test kit when using chemical sanitizer with chlorine at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces such as cutting board not sanitized.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Food-contact surfaces such as cutting board not cleaned after being contaminationed. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface such as shelves and handwash sink.
- Clean glasses, cups, utensils in dish racks, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Drain cover(s) missing.
- Critical. Observed unlabeled spray bottle.
- Interference/obstruction with the inspector's right of entry and access at any reasonable time. Corrected On Site.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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7/21/2009 | Routine - Food | Warning Issued |
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