- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Single-service articles improperly stored.
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions . **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface.paper towel holder
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Plumbing improperly installed.hose at two compartment sink
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dry storage area
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface.back Wall under hood
- 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.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. In walk in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 80?f **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Changing task from washing to cookline **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink missing in food preparation room or area. Bar
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting board placed on top of sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife
|
3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. SET_UP 3-COMPARTMENT SINK FOR SANITIZING
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No person in charge of establishment. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed employee with no hair restraint. EMPLOYEE AT SUSHI BAR
- 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 - Observed food stored on floor. WALK_IN COOLER
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing. sushi bar. handwashing sink used to wash vegetables .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No conspicuously located thermometer in holding unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
|
5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method-enclosed while warm.
- Critical. Person in charge failed to insure proper cooling.
|
1/10/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed raw animal food (poultry, walk-in cooler) stored over ready-to-eat food. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-sushi rice. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements-handling raw food next to sanitized dishes. Corrected On Site.
|
11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Food-contact surfaces not cleaned after being contaminationed-uncooked lobster.
- Critical. Observed live flies in kitchen. Corrected On Site.
|
6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above-instructed to reheat to 165F.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food (mushroom) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink-sushi area.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses-sushi area.
- Critical. Certified Food Manager unable to answer basic Food Code questions-cold hold temperature and cooking temperature.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements-sushi area employees.
|
2/15/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. Observed potentially hazardous food (tofu) cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Food-contact surfaces (sushi area) and utensils not sanitized properly after cleaning.
|
11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-24-1 Potentially hazardous food such as sushi rice held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions such as minimum cold holding/ cooking requirements.
|
8/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/5/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Thai House Ii Rest, 2250 Ne 163 St, North Miami Beach, FL »