- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above back door
- Basic - Employee eating in a food preparation or other restricted area. Young thin prep cook eating at prep area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless containers near walk in
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by CO2
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler gasket torn
- Basic - Measuring spoons not sanitized between use
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 51° tomatoes 48° veggies 49°. Corrective action taken
- Intermediate - Accumulation of black/green mold-like substance on the lift door of the ice machine. Directly where employees lift the lid
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. TOP SHELF ON LINE
- Basic - Equipment and utensils not properly air-dried - wet nesting. STAINLESS STEEL PANS
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Frying station reach in cooler, cookline open top reach in cooler **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Eggs, shrimps batter on the frying station reach in cooler, sour cream, cheese, butter on the open top cookline reach in cooler, iced down to 41°, using time in lieu of temperature. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Whipped cream at room temperature on the waitress station area. Discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, cheese, butter blend in an ice bath, iced down to 41°F **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw meat over French fries **Repeat Violation** **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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7/23/2013 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Whipped cream at room temperature on the waitress station, discarded **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee tasting foods from a reach in cooler with bare fingers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken broth at a cook line open top reach in cooler. Iced down to 41?F **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw burgers over French fries.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line open top reach in cooler
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad station reach in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- Observed dispensing equipment that allows contamination. no handled cup or bowl inside a food container, salt. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher area. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna, beans, cheeses in the salad station reach in cooler. Corrected On Site. iced down and using time in lieu of temperature.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. salt, spices. Corrected On Site.
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8/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - 3 Portable fire extinguisher's tags missing.For reporting purposes only.
- Critical - Handwash sinks unclean, bar, Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Cooks line.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in coolers, cooks line.
- Critical - Observed interior of glass cooler soiled with broken glass residue. Bar.
- Critical - Observed soiled reach-in cooler gaskets.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. inserts in kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. in restrooms Corrected On Site.
- Observed open dumpster lid.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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9/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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