CK AT FIU

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (128F - Hot Holding) inside warmer at prep area. As per operator for less than 4 hrs. Opera turned up the heat for reheating. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 next to sit back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on prep table at preparation area area. Operator removed.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager could not answer minimum chicken cooking temperature. Discussed with operator.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water inside walk in cooler operator removed the water. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside hand sink at prep area. Operator removed the spoon.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine nozzles soiled with slime at front counter. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed on ladies bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed big spoons stored upright with the food-contact surface up at kitchen. Manager inverted the items. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding) at steam table. As per manager for approximately 2 hours. Employee placed plantains inside oven for reheat. Retest sweet plantains (165F - Hot Holding). Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled with black mold like substance on preparation table at kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed employee food on preparation table at kitchen. Manager discarded the food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of plastic wrap box. Employee removed the phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting stored on shelves across triple sink.

Basic - Floor area(s) covered with standing water. Observed standing water under oven at kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board on preparation table at kitchen. Manager removed the cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover dusty. Also observed hood filters soiled.

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed big spoons stored upright at kitchen. Employee properly cleaned and inverted utensils. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service forks boxes stored on floor at back storage.

Basic - Working containers of food removed from original container not identified by common name. Observed salt in a plastic container not properly labeled on shelve under preparation table.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Single-service articles improperly stored. Observed cases of Togo containers stored on floor in hallway.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-07-13: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. The operator made the payment over the phone. The confirmation number is 216030158. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed small cup with no handle using with sugar. Advised, the operator removed and changed to the spoon. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water behind the oven in the kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observed a box of breads stored on the floor inside the walk in cooler. The operator removed the box of breads. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at the men's room. Corrective Action Taken

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the prep table. Corrected On-Site

Intermediate - Food-contact surface soiled with dust. Observed a light coating of dust due to opening construction build out.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at time of inspection.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed missing from both men's and woman's restrooms at time of inspection.

Basic - Ceiling tile missing. Observed ceiling tile missing above food preparation table in kitchen over the hand sink. Operator replaced at time of inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed missing from woman's restroom.

Basic - Open dumpster lid. Observed in the alleyway behind the kitchen door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed a light coating of dust due to opening construction build out.