- Basic - Build-up of grease/dust/debris on hood filters. ... Heavy build up of grease pouring. Out from beneath hood filters. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. ... Heavy grease build up. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. In walk.in.cooler multiple potentially hazardous (time/temperature control for safety) foods are uncovered, including: in house prepared chicken salad, sliced cooked pork cooked white rice, cooked black beans, peeled and cut onions and vegetables, minced garlic, raw salmon, raw swai, raw chicken raw seafood mixture, raw beef. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees. ... WALK.IN.COOLER... sliced ham 46° link sausage 47° potato patties 49° white rice 52° bone-in carved turkey breast 62° black beans 75° chicken salad 46° hamandcheese mix 44° salmon 50° swai 50° chicken breasts 50° Ambient walk.in.cooler temperature 39°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. WALK.IN.COOLER... sliced ham 46° link sausage 47° in wic since this morning. In wic mixed together raw salmon 50° raw swai 50° And raw chicken breasts 50°
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... Interior of tall cook line reach.in.cooler has encrusted build up of foods spills.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk.in.cooler multiple ready to eat potentially hazardous (time/temperature control for safety) foods are unlabeled and undated, including: in house prepared chicken salad, sliced cooked pork roast, cooked white rice, cooked black beans, peeled and cut onions and vegetables, minced garlic. **Repeat Violation**
|
07/10/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Equipment, appliances shelving, in kitchen and throughout back of the operation. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Tub of uncovered plantains in water.
- Basic - Ceiling tile missing. On cook line.
- Basic - Clean utensils or equipment stored in dirty drawer or rack or container **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. ... Tall single door reach.in.cooler... At end of cook line. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. At rear door. **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor. ... In walk in Cooler. ... In Walk in Freezer.
- Basic - Food stored in holding unit not covered. ... Cooked plantains, multiple breaded items in tall two-door "Beverage-Air" reach.in.freezer...all.foods.frozen.solid. In prep area.
- Basic - Hood soiled with accumulated grease.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... Fish filets at room temperature in empty sink.
- Basic - Stored food not covered in walk-in cooler. ... Including, cooked pulled chicken, green sauce, cooked beef, sliced cheeses, sliced ham, cut vegetables, raw chicken breasts, raw fish filets, green salads, sliced and diced tomatoes, sliced red onions, cooked whole hams, chopped cabbage, potato salad, cooked potatoes , cooked rice, plantains. **Repeat Violation** **Repeat Violation**
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area. ... Hood system not functioning in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled. ... Both walk.in.cooler... AND walk.in.freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... Cook line breaded beef 59° raw shrimp 59° pulled pork 62° raw chicken 55° raw beef 60° cheeses 58°
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk.in.cooler, including: cooked hams, cooked potatoes, chopped garlic, peeled tomatoes, potato salad, sliced ham, sliced cheeses, cooked rice, cooked pulled chicken, cooked beef, green sauce.
|
1/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
11/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line. **Warning** TIME EXTENDED for 60 DAYS FROM 08-21-13
- Basic - Floor area(s) covered with standing water. ... At rear door and WALK.IN.FREEZER. **Warning** TIME EXTENDED FOR 60 DAYA FROM 8-21-13
- Basic - Food debris accumulated on kitchen floor. ... Food debris on floor throughout kitchen but especially At rear door, at WALK.IN.FREEZER, and at Dishmachine Area. **Warning** TIME EXTENDED FOR 60 DAYS FROM 08-21-13
- Basic - Wall in disrepair. ... Cracked/ Broken tiles in back of the house. **Warning** TIME EXTENDED FOR 60 DAYS FROM 08-21-13
- 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** TO COMPLETE TRAINING TIME IS EXTENDED FOR 60DAYS FROM 08-21-13.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions. **Warning** TIME EXTENDED FOR 60 DAYS FROM 08-21-13
|
8/21/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... On exterior of appliances, equipment, and shelving throughout facility. **Warning**
- Basic - Build-up of grease on hood filters. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. ... Clean/ sanitized utensils/flatware stored in soiled containers. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line. **Warning**
- Basic - Floor area(s) covered with standing water. ... At rear door and WALK.IN.FREEZER. **Warning**
- Basic - Food debris accumulated on kitchen floor. ... Food debris on floor throughout kitchen but especially At rear door, at WALK.IN.FREEZER, and at Dishmachine Area. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ... Utensils in standing water in a crock pot type food warmer were at 85° **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment in poor repair. On Cook Line the COLD TABLE/ REACH.IN.COOLER unit is in disrepair and not running. On Cook Line the TALL SINGLE DOOR REACH IN COOLER unit NOT COOLING TO MAIN FOODS AT 41° or below **Warning**
- Basic - Stored food not covered in walk-in cooler. In WALK.IN.COOLER, soup, peeled onions, diced ham, sausages, meat stew, raw cut chicken, raw whole chickens **Warning**
- Basic - Wall in disrepair. ... Cracked/ Broken tiles in back of the house. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PREP AREA...(On Prep Tables) breaded beef 65° talapia filets 67° (in Prep Sink) Lamb Shanks 68° WALK.IN.COOLER... Cordero 47° cooked rice 48° soup 47° cooked pork 46° cooked chicken 46° raw shrimp 46° raw cut chicken 46° REACH.IN.COOLER... (Cook Line Cold Table) cooked plantains 56° Caesar dressing 64° COOK LINE... TALL REACH.IN.COOLER... beef 58° raw chicken breasts 60° cut raw chicken 59° swai 58° cooked pulled pork 58° **Warning**
- High Priority - Vacuum breaker missing at hose bibb. ... Rear exterior at mop sink. **Warning**
- 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. ... On Cook Line the COLD TABLE/ REACH.IN.COOLER unit is in disrepair and not running. ... On Cook Line the TALL SINGLE DOOR REACH IN COOLER unit NOT COOLING TO MAIN FOODS AT 41° or below **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions. **Warning**
|
8/20/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. prepared foods in the walkin freezer.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes in the hot hold oven
- Critical - Violation: 03C-07-1 Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. Observed raw sausage only cooked to 136 degrees for immediate service.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw beef in the walkin cooler .
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raww pork in the walkin freezer . Repeat Violation.
- Violation: 36-11-1 Floors not maintained smooth and durable. kitchen has broken tiles.
|
11/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. Observed raw sausage only cooked to 136 degrees for immediate service.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken , chicken soup, cooked pork in the walkin cooler. Manager confirmed all food prepared on 11/14/12. Repeat Violation.
- Floors not maintained smooth and durable. kitchen has broken tiles.
- Critical - Observed food being cooled by nonapproved method. Large roast pork being cooled whole, 5 gallons of chicken soup stored in a plastic container covered while being cooled in the walkin cooler and cooked bone-in chicken stored in a covered plastic container while being cooled in the walkin cooler Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands. Used to store utensils in the kitchen. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Pork on shelf in prep room near dishmachine. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw beef in the walkin cooler .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raww pork in the walkin freezer . Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. prepared foods in the walkin freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked plantain chips in the kitchen Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Prepped potatoes and onions, raw swai and raw chicken in the walkin cooler. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes in the hot hold oven
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Hanging on the side of the handsink in a prep area. Repeat Violation.
|
11/15/2012 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. The counter top at the sandwich prep station.
- Critical - Hand wash sink lacking proper hand drying provisions under the front counter. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. The door handle of the reachin cooler on the cook's line.
- Critical - Observed encrusted material on can opener. The blade Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Hot Cooked black beans are put into a tall 5 gallon plastic container then placed partially covered in the walkin cooler . While in the walkin cooler, the black beans are never stirred nor is a chill stick used. Suggest placing the black beans in an ice bath and chilling before placing in the walkin cooler or using shallow metal pans 3 inches in depth. Provided a cooling training sheet. Physically deemonstrated how to use an ice bath.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on the cook's line.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in a glass of water the the milkshake machine. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the reachin freezer in the prep area with the big cutting board.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sweet potatoes for ceviche.
- Rinse solution not clean. Dishmachine Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wash solution not clean. Dishmachine Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
7/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood
|
7/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. Cook's line Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Hood
- Observed employee with no hair restraint. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Foods in the walkin cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef and chicken need to be stored separately in a reachin freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. Cook's line Corrected On Site.
|
7/11/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, in prep area at 61*F.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.---limes in hallway, salad in reach in cooler. Corrected On Site.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.---raw and co0ked foods in reach in cooler by stove.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Violation: 10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.---ice scoop
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.---stove cleaning utensils.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.---ice cream scoop.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands, cook after handling raw shell eggs then ready to eat foods. Corrected On Site.
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands, cook with single use gloves intact.
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner, non handled containers used to dispense rice.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food, clorox brush by sandwiches station.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage, between cookline and handwashing sink, splash guard required.
- Violation: 15-32-1 Observed reach -in cooler gasket torn/in disrepair by cookline.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing.---too high at bucket, over 200 ppm.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength-0 ppm when tested.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.---tops of containers in walk in cooler.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination.---foil containers, styrofoam containers.
- Violation: 26-02-1 Observed reuse of single-service articles.---gloves.
- Violation: 29-08-1 Plumbing system in disrepair, hot water faucet in men's restroom.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture by handwashing sink in kitchen.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.---by stove.
- Violation: 33-15-1 Observed garbage can without lid in kitchen.
- Violation: 36-11-1 Floors not maintained smooth and durable.---broken floor by stove.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.---excessive food debris buildup.
- Violation: 36-22-1 Observed floor area(s) covered with standing water.---by walk in cooler.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 3/25/12.
|
1/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.---too high at bucket, over 200 ppm.
- Equipment or utensils not designed or constructed in a durable manner, non handled containers used to dispense rice.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage, between cookline and handwashing sink, splash guard required.
- Floors not maintained smooth and durable.---broken floor by stove.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.---ice scoop
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.---stove cleaning utensils.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 3/25/12.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.---by stove.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 3/25/12.
- Observed a nonfood-grade basting brush used in food, clorox brush by sandwiches station.
- Critical - Observed employee improperly washing hands, cook with single use gloves intact.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, cook after handling raw shell eggs then ready to eat foods. Corrected On Site.
- Observed floor area(s) covered with standing water.---by walk in cooler.
- Observed food debris accumulated on kitchen floor.---excessive food debris buildup.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.---tops of containers in walk in cooler.
- Observed garbage can without lid in kitchen.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.---ice cream scoop.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Observed leaking pipe at plumbing fixture by handwashing sink in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature.---shrimp. Corrected On Site.
- Observed reach -in cooler gasket torn/in disrepair by cookline.
- Observed reuse of single-service articles.---gloves.
- Critical - Observed roach activity as evidenced by live roaches found by stove, live adult. This violation must be corrected by : 1/25/2012.
- Observed single-service articles stored without protection from contamination.---foil containers, styrofoam containers.
- Critical - Observed uncovered food in holding unit/dry storage area.---limes in hallway, salad in reach in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.---raw and co0ked foods in reach in cooler by stove.
- Plumbing system in disrepair, hot water faucet in men's restroom.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, in prep area at 61*F.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product, expired.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength-0 ppm when tested.
|
1/24/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Gloria Soraluz.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Beef on steamtable in the kitchen.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Picadillo dated 1/19/12 in the walkin cooler temp is 50 degrees on 1/20/12 at 1030 am. Stop sale issued. Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. paper towel dispenser is located above a prep sink in the prep room.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only. Behind a chest freezer behind the front counter.
- Observed attached equipment soiled with accumulated dust. Fan blade guard in the walkin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. The top of the dishmachine .
- Observed cutting board grooved/pitted and no longer cleanable. Prep area.
- Critical - Observed encrusted material on can opener. Prep area.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Observed employee dump mop bucket into a storm drain.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Dishracks
- Critical - Observed handwash sink used for purposes other than handwashing. Knife in handsink in prep area.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw beef on bottom shelf of table in dishmachine area.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over broccoli in a reachin freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. raw beef, cooked chicken and bacon in the walkin cooler. Repeat Violation.
- Observed utensils stored in crevices between equipment by the 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked swai found under the grill at 80 degrees . Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken in walkin cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Piccadillo, improper cooling. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Outside the rear door.
|
1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical - An operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment. The identity of food or a food product is misrepresented if: (a) The description of the food or food product is false or misleading in any particular; (b) The food or food product is served, sold, or distributed under the name of another food or food product; or (c) The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.
- Critical - At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.
- Critical - At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.
- Critical - Cleaning Procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under Paragraph 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers.
- Critical - Cleaning Procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under Paragraph 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.
- Critical - Ice shall be held in a way that protects it from contamination until dispensed.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
|
7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 115 degrees, rice at 90-95 degrees and potatoes at 105 hot held in oven (off) on cookline. all items have been reheated immediately and placed in hot hold unit on cookline. Corrected On Site. Chicken (102 degrees) and rice (113 degrees ) found in same oven at Callback Inspection.
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. fish. Corrected On Site. Observed fish thawing in same sink in standing water at callback inspection.
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw beef over cooked pork. reach-in cooler on cookline. Corrected On Site.
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site. Repeat Violation.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Repeat Violation. Corrected On Site.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. cookline. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, grease or dirt on nonfood-contact surface. shelfs.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. both backdoors with gaps all around door / showing light. Repeat Violation.
- Violation: 36-11-1 Floors not maintained smooth and durable. floor tiles missing on cookline.
- Violation: 36-13-1 Observed grease/food debris accumulated under cooking equipment, coolers and prep tables on cookline. Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. cookline. Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over prep table/slicer in prep room.
|
4/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice from previous day at 52-54 and pork from previous day at 51 degrees in walk-in cooler in deep containers with lid. stop sale issued. Corrected On Site.
- Floors not maintained smooth and durable. floor tiles missing on cookline.
- Critical - Hand wash sink lacking proper hand drying provisions. prep room handwash sink. Corrected On Site. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. cookline. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. over prep table/slicer in prep room.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. several reach-in coolers.
- Observed build-up of food debris, greas4 or dirt on nonfood-contact surface. shelfs.
- Observed build-up of grease on nonfood-contact surface. hood, hoodfilters and walls on cookline.
- Observed clean utensils/equipment stored in dirty drawers/containers. cookline , kitchen and prep room.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Repeat Violation. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.observed cooling in cold holding unit in deep containers with lids on tight. Corrected On Site.
- Observed greasefood debris accumulated under cooking equipment, coolers and prep tables on cookline. Repeat Violation.
- Observed ice scoop with handle in contact with ice. frontline and, server station. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline. Repeat Violation.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. exit by bathroom blocked by boxes. Corrected On Site.
- Observed personal care item stored with food. cell phone on prep table. sandwich station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed on front counter/sandwich station, held not under refrigeration. all sliced: ham at 55 degreespork at 62 degrees, cheese at 64 degrees, turkey at 66 degrees. stop sale issued. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. fish. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw beef over cooked pork. reach-in cooler on cookline. Corrected On Site.
- Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. both backdoors with gaps all around door / showing light. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 115 degrees, rice at 90-95 degrees and potatoes at 105 hot held in oven (off) on cookline. all items have been reheated immediately and placed in hot hold unit on cookline. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
2/1/2011 | Routine - Food | Warning Issued |
- Critical. Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. irice at bain marie on cookline Corrected On Site.
- Observed ice scoop with handle in contact with ice. wait station Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw eggs to rte foods Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on / changing gloves Corrected On Site.
- Critical. Observed employee dry hands on dirty towel/apron after washing.
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. cookline ric
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cookline ric
- Observed build-up of grease on nonfood-contact surface. cook stove top and canyt stove top on cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs in walk-in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan guard in walk-in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs. cookline
- Critical. Hand wash sink lacking proper hand drying provisions. frontline
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor by office with gap
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor by kitchen has gap all around door
- Floors not constructed easily cleanable. tiles missing by walk-in freezer
- Observed grease and debris accumulated under cooking equipment, coolers, prep tables. throughout
- Observed wall soiled with accumulated food debris/grease. several areas
- Observed ceiling in disrepair. water damage stains on several ceiling tiles in wait station, prep areas, kitchen
- Lights missing the proper shield, sleeve coatings or covers. cookline
|
8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. flour in hobart unit
- Critical. No conspicuously located thermometer in holding unit. in delicase by frontline grills Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over rte vegetables in reach-in cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. pork, sauces, chicken in walk-in cooler Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. poultry, sauces, soup in walk-in freezer Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-grade containers used for food storage.cut vegetables in grocery bags in walk-in freezer. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs in walk-in cooler Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. utensils in it . kitchen Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen cookline sink Corrected On Site.
- Observed open dumpster lid.
- Floors not constructed smooth and easily cleanable. in walk-in cooler unit
|
5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. front counter
- Critical. Observed uncovered food in holding unit/dry storage area. Reach in freezer food prep area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 93 degrees cookline
- Observed cutting board grooved/pitted and no longer cleanable. Food prep area
- Observed nonfood-grade containers used for food storage. Freezer grocerybags
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates
- Observed wall soiled with accumulated food debris. Walk in cooler
- Observed attached equipment soiled with accumulated dust. AC vent above food prep area
- Observed attached equipment soiled with accumulated dust. Fan cover walk in cooler
|
9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/27/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Latin Bohemia Grill, 1261 S Powerline Rd, Pompano Beach, FL »