- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Food not stored at least 6 inches off of the floor.produce in walk in cooler
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Stored food not covered in walk-in cooler. Salads
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Bread **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Ground beef and steak
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food manager certification expired. This violation must be corrected by. 7/20/14 **Warning**
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Meat in thank you bags in the freezer next to restrooms **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, poultry, potato salad, rice, tiramisu, sauces and plant foods at 44-46F **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After using cell phone. **Warning**
- 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. Chopped garlic used for garlic sauce. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Plastic obtained washed on the 3 impart,ent sink not sanitized. Placed on the dish machine. **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Chimichurri at the prep area at 72F. Moved to a cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef patties on top of the oven at 92F, less than 4 h out of temperature, reheated to 165F **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw meat over cooked rice in the walk in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over cut vegetables in the cookline reach in cooler **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink **Warning**
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use. No thermometer provided to measure cold foods. **Warning**
- 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. **Warning**
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10/10/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Meat in thank you bags in the freezer next to restrooms **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, poultry, potato salad, rice, tiramisu, sauces and plant foods at 44-46°F **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After using cell phone. **Warning**
- 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. Chopped garlic used for garlic sauce. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Plastic obtained washed on the 3 impart,ent sink not sanitized. Placed on the dish machine. **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Chimichurri at the prep area at 72°F. Moved to a cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef patties on top of the oven at 92°F, less than 4 h out of temperature, reheated to 165°F **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw meat over cooked rice in the walk in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over cut vegetables in the cookline reach in cooler **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Prep area handsink removed, no other handsink available at the establishment. **Warning**
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use. No thermometer provided to measure cold foods. **Warning**
- 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. **Warning**
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10/9/2013 | Routine - Food | Warning Issued |
- Basic - Hole in ceiling. Drystorage cabinet
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar, flour. **Corrected On-Site**
- Basic - Working container of food not labeled in English. Sugar. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Raw poultry over sweet plantains in a freezer.
- High Priority - Toxic substance/chemical stored by or with food. Paint stored with food in dry storage area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, salads, flan, in the walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
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