BASILICO CORAL GABLES

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

High Priority

Food stored in ice used for drinks. Ice discarded by employee. See stop sale.

High Priority - Food stored in ice used for drinks. Ice discarded by employee. See stop sale. **Corrected On-Site**

High Priority

Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic

Ice scoop handle in contact with ice.

Basic - Ice scoop handle in contact with ice.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

Basic

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic

No handwashing sign provided at a hand sink used by food employees. Missing at hand sink located at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink located at cook line.

Basic

Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic

Wash/Rinse/Sanitizing solution not maintained clean.

Basic - Wash/Rinse/Sanitizing solution not maintained clean.

Basic

Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.

Intermediate

Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cook line lack of knowledge about temperature.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cook line lack of knowledge about temperature.

Intermediate

Employee washed hands in a sink other than an approved handwash sink. Washing hands in prep sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washing hands in prep sink.

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

Intermediate

No cleaning agent provided in wash compartment of sink.

Intermediate - No cleaning agent provided in wash compartment of sink.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. Cook line, salad station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, salad station.

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate

Probe thermometer not used to ensure proper food temperatures.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe at storage pots and pans not inverted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe at storage pots and pans not inverted.

Basic

Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate

Clean utensils or equipment stored in dirty drawer or rack. Soiled Utensils stored inside a dirty container.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Soiled Utensils stored inside a dirty container.

Basic