1910 RESTAURANT AND BAR MIAMI LAKES

Violations (14)

• 08A-04-5Critical

  Raw animal food stored over or with unwashed produce.

  High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over vegetables in walk in cooler floor. Also observed

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza station cut lettuce (53F - Cold Holding) for less than 4 hours as per operator, operator placed inside reach in cooler. **Corrective Action Taken**

  High Priority

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed multiple food cases under walk in freezer shelves.

  Basic

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic

• 10-17-4Corrected on site

  In-use knife/knives stored in cracks between pieces of equipment.

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between equipment, operator removed it. **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  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 in used utensils in standing water at 100°F, located in kitchen area, pizza station area. Operator discarded it. **Corrected On-Site**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drain solid.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drain solid.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust.

  Basic

• 42-01-4

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

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

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 36-03-4

  Cove molding at floor/wall juncture broken/missing. By the exit door.

  Basic - Cove molding at floor/wall juncture broken/missing. By the exit door.

  Basic

• 41-17-4

  Spray bottle containing toxic substance not labeled. Located in pizza station.

  Intermediate - Spray bottle containing toxic substance not labeled. Located in pizza station.

  Intermediate

• 16-13-5Corrected on site

  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. Observed employee washing dishes with no sanitation solution. Operator properly set up the three compartment sink with chlorine sanitation solution of 100 ppm. **Corrected On-Site**

  Basic