- Carbon dioxide/helium tanks not adequately secured.
- Ceiling not smooth and easily cleanable. kitchen/warewashing area
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. LICENSING INSPECTION IS APPROVED FIR 8 SEAT. ESTABLISHMENT HAS 48 SEATS.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 compartment sink
- Critical - Hand sink missing splash guard in food preparation room or area.
- Critical - Handwash sink not accessible for employee use at all times. cart in front of handsink and drainboar on top
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving around kitchen
- Observed clean equipment stored on floor. cutting board by side of reach in cooler and in kitchen areas
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to sauce
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. rice
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap underneath back door
- Critical - Person in charge unable to answer basic Food Code questions.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. class k
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 72 f
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wall not smooth and easily cleanable. by reach in refrigerator
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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