- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles missing, by prep table in kitchen.
- Basic - Nonfood-grade garbage bags used in direct contact to store foods, empanadas in walk in cooler.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Stored food not covered in walk-in cooler, flan and cooked vegetables.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Set up 3 compartment sink"
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Torn packages/bags of food exposing the contents to contamination, salt.
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair, flip-top reach in cooler in front of grill. **Warning**
- Basic - Floor tiles missing, by prep table in kitchen.
- Basic - Food stored on floor container of cooked beans.
- Basic - No handwashing sign provided at a hand sink used by food employees, in waitstaff area..
- Basic - Nonfood-grade garbage bags used in direct contact to store foods, empanadas in walk in cooler.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, pork on counter.
- Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans.
- Basic - Stored food not covered in walk-in cooler, flan and cooked vegetables.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Set up 3 compartment sink"
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 49°, raw beef 47°F in flip top reach in cooler in front of grill in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, empanadas 120°F. Operator increased temperature.
- High Priority - Raw animal food stored over ready-to-eat food, raw eggs stored over sauce in reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, storing container in front service area.
- Intermediate - Hot water not provided/shut off at employee handwash sink, at hand wash sink on cookline.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, on cookline. **Corrected On-Site**
- Intermediate - Torn packages/bags of food exposing the contents to contamination, salt.
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10/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser at all three hand wash sinks
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated grease and dirt
- Basic - Cutting board has cut marks and is no longer cleanable. At both the sandwich area and the back cook line.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. New dishwashing person washing in rinse sink then rinsing under faucet then no sanitizing step.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair. In main kitchen area floor tile missing
- Basic - In-use knife/knives stored in crack between cutting board and cabinet in sandwich making area
- Basic - Interior of ice machine soiled
- Basic - No conspicuously located ambient air temperature thermometer in holding units. Inspector did not observe and ambient thermometers.
- Basic - Shelf under preparation table soiled with food debris grease and grime
- Basic - Single-service articles not stored inverted or protected from contamination. This was observed in all areas from the prep area to the cook line to the front area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. This violation must be corrected by 6/25/14
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over pork
- High Priority - Toxic substance/chemical stored on top of rice container
- Intermediate - Cold holding equipment incapable of 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. This violation must be corrected by 6/25/14
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelving rusty and inside unit soiled
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No test strips available for dish machine
- 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. Moved foods to the freezer and iced raw foods being cooked at this time, this violation must be corrected by 6/25/14.
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6/24/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser at all three hand wash sinks
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated grease and dirt
- Basic - Cutting board has cut marks and is no longer cleanable. At both the sandwich area and the back cook line.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. New dishwashing person washing in rinse sink then rinsing under faucet then no sanitizing step.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair. In main kitchen area floor tile missing
- Basic - In-use knife/knives stored in crack between cutting board and cabinet in sandwich making area
- Basic - Interior of ice machine soiled
- Basic - No conspicuously located ambient air temperature thermometer in holding units. Inspector did not observe and ambient thermometers.
- Basic - Shelf under preparation table soiled with food debris grease and grime
- Basic - Single-service articles not stored inverted or protected from contamination. This was observed in all areas from the prep area to the cook line to the front area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over pork
- High Priority - Toxic substance/chemical stored on top of rice container
- Intermediate - Cold holding equipment incapable of 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelving rusty and inside unit soiled
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No test strips available for dish machine
- 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. Moved foods to the freezer and iced raw foods being cooked at this time
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6/23/2014 | Routine - Food | Warning Issued |
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