- 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. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.bread
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Spray bottle containing a food product not labeled.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey Sandwiches
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro This violation must be corrected by : 5-3-12.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 5-1-12.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. TOMATOE SAUCE AT 60 DEGREES INWIC. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. EMPTY CHICKEN BOXES IN FRONT OF HAND WASH SINK. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN KITCHEN AREA.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOMATOE SAUCE AT 60 DEGREES IN WIC. IT WAS PLACED IN THE FREEZER FOR FAST COOLING. Corrected On Site.
- 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. OBSERVED FIRE EXTINGUISHER ON THE FLOOR BEHIND ICE MACHINE.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOMATOE SAUCE AT 52 DEGREES. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. TOMATOE SAUCE AT 52 DEGREES.Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. POULTRY BEING TAWED AT ROOM TEMP Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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