- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- Observed ceiling in disrepair. over the dry storage walk in cooler. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. macaroni in a reach in cooler. Corrected On Site. Repeat Violation.
|
8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. next to dishwashing area. Repeat Violation.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. front counter (steam table) Repeat Violation.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable frier and grill. Repeat Violation.
|
4/27/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Ceiling tile missing. over the walk-in cooler.
- Critical - Establishment operating without a current Hotel and Restaurant license. expired.
- Critical - Hand sink missing in food preparation room or area. front counter (steam table) Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. kitchen handsink in disrepair (out of service, leaking pipe over chest reach-in freezer). Repeat Violation.
- No copy of latest inspection report.
- 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.
- Observed build-up of grease on nonfood-contact surface. cookline equipment . Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. portable fryer. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. over chest reach in freezer. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked vegetables at the cookline. Corrected On Site. discarded.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable frier and grill. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta in avreach in cooler.
- Critical - Vacuum breaker mising at hose bibb. next to dishwashing area. Repeat Violation.
|
2/15/2011 | Routine - Food | Warning Issued |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. portable fryer
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. obsolete equipment in drystorage shelves
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. over chest reach in freezer.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. next to 3 compartment sink. Repeat Violation.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. front counter (steam table). Repeat Violation.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. handsink not used due to a pipe leaking on top of a reach in freezer.
- Violation: 37-06-1 Observed wall soiled with accumulated grease. cookline
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable fryer, grill.
|
10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. rawe ggs overcherry tomatos in a reach in cooler. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. portable fryer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. obsolete equipment in drystorage shelves
- Observed leaking pipe at plumbing fixture. over chest reach in freezer.
- Critical. Vacuum breaker mising at hose bibb. next to 3 compartment sink. Repeat Violation.
- Critical. Hand sink missing in food preparation room or area. front counter (steam table). Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. handsink not used due to a pipe leaking on top of a reach in freezer.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed dead roaches on premises. one dead roach in non working walk in cooler. Corrected On Site, cleaned. Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 13 dry droppings on front counter cabinet and 10 dry droppings under soda machine in the front counter. Corrected On Site, cleaned. Repeat Violation.
- Observed wall soiled with accumulated grease. cookline
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable fryer, grill.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. backdoor.
|
10/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. macaroni, chicken in RIC.
- Critical. Observed food not maintained frozen in a freezer. HOTPOINT refrigerator. Corrected On Site. moved to another unit
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, macaroni in HOTPOINT RIC. Corrected On Site. voluntarily discarded.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans, corn, cabagge in the front counter steamtable. Corrected On Site. reheated
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. HOTPOINT refrigerator. PHF must not be held in this unit until proper temperature can be maintained.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed mop/service sink in disrepair.
- Critical. Vacuum breaker mising at hose bibb. 3C sink.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical. Observed dead roaches on premises. two dead roaches inside empty non working WIC.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 90 dry rodent droppings in front counter area, under soda machine table and steamtable.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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 Repeat Violation.
|
6/15/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Empty WIC used as storage.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. front counter (steam table )
- Violation: 37-03-1 Observed wall in disrepair. backdoor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris, exterior of WIC.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license. Repeat Violation.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical. Violation: 53B-08-1 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 Repeat Violation.
|
4/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICs
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork ribs at the steam table. Corrected On Site. reheated.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. tightly closed container at room temp.
- Critical. Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. reheated.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Empty WIC used as storage.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. shopping bags with poultry in RIC.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. front counter (steam table )
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen
- Violation: 33-02-1 Observed cardboard box used as garbage container. kitchen.
- Violation: 37-03-1 Observed wall in disrepair. backdoor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris, exterior of WIC.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoistic tiles in prep areas.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license. Repeat Violation.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Evidence of outdoor cooking. The establishment must submit plans for approval with the Division of H & R within 60 days, otherwise the outdoor grill must be removed.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical. Violation: 53B-08-1 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 Repeat Violation.
|
2/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICs
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork ribs at the steam table. Corrected On Site. reheated.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. tightly closed container at room temp.
- Critical. Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. reheated.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Empty WIC used as storage.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. shopping bags with poultry in RIC.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. front counter (steam table )
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen
- Violation: 33-02-1 Observed cardboard box used as garbage container. kitchen.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. 20 dry droppings under prep sink, 4 dry droppings over non working ice machine, 10 dry droppings in cookline floor, 10 dry in drystorage area, 50 dry droppings in front counter soda station, 3 dry droppings under front counter steam table.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. 5 live roaches inside non working WIC.
- Violation: 37-03-1 Observed wall in disrepair. backdoor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris, exterior of WIC.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoistic tiles in prep areas.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license. Repeat Violation.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Evidence of outdoor cooking. The establishment must submit plans for approval with the Division of H & R within 60 days, otherwise the outdoor grill must be removed.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical. Violation: 53B-08-1 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 Repeat Violation.
|
2/9/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICs
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork ribs at the steam table. Corrected On Site. reheated.
- Critical. Observed food being cooled by nonapproved method. tightly closed container at room temp.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. reheated.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Empty WIC used as storage.
- 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. gloves
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. shopping bags with poultry in RIC.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand sink missing in food preparation room or area. front counter (steam table )
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Observed cardboard box used as garbage container. kitchen.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 20 dry droppings under prep sink, 4 dry droppings over non working ice machine, 10 dry droppings in cookline floor, 10 dry in drystorage area, 50 dry droppings in front counter soda station, 3 dry droppings under front counter steam table.
- Critical. Observed roach activity as evidenced by live roaches found. 5 live roaches inside non working WIC.
- Observed wall in disrepair. backdoor.
- Observed wall soiled with accumulated black debris, exterior of WIC.
- Ceiling not smooth and easily cleanable. acoistic tiles in prep areas.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license. Repeat Violation.
- No plan review submitted and renovations in progress. Evidence of outdoor cooking. The establishment must submit plans for approval with the Division of H & R within 60 days, otherwise the outdoor grill must be removed.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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 Repeat Violation.
|
2/8/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
10/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/30/2009 | Routine - Food | Warning Issued |
| No report available. | 8/6/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bar B Que Shack, 3056 S Sr 7, Miramar, FL »