- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knives, cutting board at wait station, next to sink.
- Basic - Employee eating in a food preparation or other restricted area. Dish room area.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to walkins
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Flour, placed handle up, **Corrected On-Site**
- Basic - Sponge used as a wiping cloth on a food-contact surface. At tea station, discarded, **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Water, labeled, **Corrected On-Site**
- Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Remove hose that sits inside thawed bucket of chicken with no air gap between. Removed hose, corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic 59 on counter, placed on ice, 43°, **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Flip top at cookline, sausage behind vegetables, corrective action taken. **Repeat Violation**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles improperly stored. Plastic spoons not inverted, fixed, **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, chlorine, front counter, put in clorox 50 ppm. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Flip top at cookline at 49-53° beef, chicken, pasta, pork, placed in cooler at 11:30 am. All time temperature foods moved to walkin. Corrective action taken. Do not use cooler until it maintains 41° or under..
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47-57° dim sum cooler, kitchen, made today, moved to working cooler, 45-53° corrective action taken. Do not use cooler until it maintains 41° or under.
- High Priority - Raw animal food stored over ready-to-eat food. Flip top raw sausage in back of raw vegetables, moved to the front, corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station and next to tea machine.
- 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. (1) flip top at cookline at 49-53°, (2) dim sum cooler at 47-57°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Plastic bus boy bins with chicken bites in walkin cooler not date marked.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
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