- Basic - Exterior door has a gap at the threshold that opens to the outside, kitchen back door.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Meats stored in to go gags in walkin freezer.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Piccolo for raw ceviche, in walkin freezer.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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07/01/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Exterior door has a gap at the threshold that opens to the outside, kitchen back door.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Meats stored in to go gags in walkin freezer.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, stored all over 3 compartment sink.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Piccolo for raw ceviche, in walkin freezer.
- Intermediate - Employee used handwash sink as a dump sink, food particles in hand sink in kitchen.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Frozen in walkin freezer.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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6/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Exterior door has a gap at the threshold that opens to the outside, kitchen back door.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Meats stored in to go gags in walkin freezer.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, stored all over 3 compartment sink.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Piccolo for raw ceviche, in walkin freezer.
- Intermediate - Employee used handwash sink as a dump sink, food particles in hand sink in kitchen.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Frozen in walkin freezer.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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6/24/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, in storage in kitchen.
- Basic - Exterior door has a gap at the threshold that opens to the outside, kitchen back door.
- Basic - Food stored on floor. Clams on floor in walkin freezer, placed on shelf, **Corrected On-Site**
- Basic - Knives stored in crevices between equipment, cookline, removed knives, **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Meats stored in to go gags in walkin freezer.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, stored all over 3 compartment sink.
- Basic - Spoon stored in standing water less than 135 degrees Fahrenheit, cookline, removed water, **Corrected On-Site**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Piccolo for raw ceviche, in walkin freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantations in steam table @ 121°, discarded, stop sale.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Plantations at 121° in steam table.
- Intermediate - Employee used handwash sink as a dump sink, food particles in hand sink in kitchen.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Frozen in walkin freezer.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Deanna giraldo.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish broth in walkin cooler, kitchen, dated broth, **Corrected On-Site**
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4/22/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint working with food at prep table.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on food prep table. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Also observed no soap at HWS next to 3 compartment sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer basic hot and cold food temperatures.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots at cookline
- Basic - Food stored in a prohibited area, grocery bags in walkin freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. stripe **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce beef over vegs. And eggs over vegs.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, bar.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese in kitchen in bulk open
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/3/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots at cookline
- Basic - Food stored in a prohibited area, grocery bags in walkin freezer.
- Basic - Food stored on floor. Walkin freezer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. stripe **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce beef over vegs. And eggs over vegs.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, bar.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains on top of steam at 119?, recommend time in leu of temperature, cookline, placed in steam table 135?
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Hotdogs over vegetable, cookline
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese in kitchen in bulk open
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at bar, front counter **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Change of owner bought corporation, changed DNA only.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beans in walkin.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/28/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0ppm-use 3-compartment sink for sanitizing untill repaired.
- Critical - Observed food stored on floor-delivery onions. Corrected On Site.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. drystorage area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline flip top reach in cooler ambient temperature of 52 degrees fahrenheit. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. drystorage area
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. desserts reach in cooler, continental reach in cooler.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. throughout premises
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6/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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