- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. BEEF. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. AT BAR.
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. GROUND MEAT and COOKED FOOD
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PASTA DISH.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BEEF DISH. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SALAD. Corrected On Site.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. HOTDOGS.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED CHICKEN IN WALK IN COOLER. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA SALAD. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEEF.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN #1. Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN #2. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BUFFET LINE COOLER. Repeat Violation.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BUFFET LINE STEAM TABLE. Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW CHICKEN STORED NEXT TO & IN CONTACT WITH HOTDOGS IN WALK IN FREEZER. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF ABOVE FISH IN WALK IN COOLER.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE YUCA IN WALK IN FREEZER.
- Critical. Observed raw animal food stored over cooked food. RAW BEEF ABOVE COOKED CHICKEN IN WALK IN COOLER.
- Critical. Observed food stored on floor. RICE. Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area. ASH TRAY WITH CIGARETTE BUTTS ON COOK LINE REACH IN COOLER.
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations. DISHMACHINE greater than 200 ppm CHLORINE.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. COOK LINE.
- Critical. Observed soiled reach-in cooler gaskets. ALL.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BY DISHMACHINE.
- Floors not maintained smooth and durable. WALK IN COOLER.
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8/17/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. PORK .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. LAMB.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BLACK BEANS.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POTATO SALAD.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. BLACK BEANS.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. SAUSAGES.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. STEAKS.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BUFFET LINE UNIT.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BUFFET LINE.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW SAUSAGE NEXT & IN CONTACT WITH LETTUCE IN WALK IN COOLER.
- Critical. Observed uncovered food in holding unit/dry storage area. PORK IN WALK IN COOLER.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE. Corrected On Site.
- Observed dumpster rusted out on bottom.
- Observed open dumpster lid.
- Critical. Observed toxic item stored in food preparation area. "RAID" INSECT " STORED NEXT TO COFFEE MACHINE Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K CLASS ON FLOOR IN KITCHEN.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2009 | Food-Licensing Inspection | Call Back - Complied |
- (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, FS, and rule Chapters 61C-1 and 61C-4, FAC. Such plans must be approved by the division prior to construction, remodeling, conversion, scheduling of an opening inspection and licensing.
- Critical. (1) Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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10/15/2009 | Food-Licensing Inspection | Warning Issued |
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