- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cloth used as a food-contact surface. On dough at pizza station
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in dish wash area
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bars
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris on front counter desert/salad bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves tuna and salmon raw. On invoice it states cook before consumption.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 48°f, chicken 50°f, lamb50°f, chicken50°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 90°f/102°f, stock 76°f, chicken stock 85°f
- 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 - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Fresh Albacore White Tuna Advertised on the menu **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at bar blocked by rack of liquid syrups
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For three compartment sink
- Intermediate - No soap provided at handwash sink. At hand wash sink
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5/14/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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11/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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