- Basic - Equipment in poor repair. Top of flip top cooler at cookline at 46-47°. CB at 49°
- Basic - Exterior door has a gap at the threshold that opens to the outside. Front and back doors, **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 47°, chicken, 46° moved below to working cooler, 42° cookline. Do not use the top of cooler until it maintains 41° or under. Corrective action taken. Callback at 49°, moved to working cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. 53° pork cooked last night. CB stop sale again. Black beans and roast pork 45-49°.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork too deep in walkin, 30 pounds, stop sale, 53°
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6/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. For rice on cookline.
- Basic - Equipment in poor repair. Top of flip top cooler at cookline at 46-47°.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Front and back doors, **Repeat Violation**
- Basic - Food stored in holding unit not covered, lemons in front of cookline.
- Basic - Ice scoop handle in contact with ice. Front bar in ice container with bottles.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Rusty shelf in dry storage, under slicer.
- Basic - Single-service articles not stored inverted or protected from contamination in west wait station, styrofoam containers faced up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, on counter in front of cookline.
- High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds, mussels in rice, reheated to 169°, corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 47°, chicken, 46° moved below to working cooler, 42° cookline. Do not use the top of cooler until it maintains 41° or under. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. 53° pork cooked last night.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fresh garlic in oil on cookline counter, put label on it, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.cooked pork over raw steak, cookline, moved cooked to top shelf, **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork too deep in walkin, 30 pounds, stop sale, 53°
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline.
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Fresh garlic I. Oil. Find form in our website.
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4/10/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside, front glass doors and back door.
- Basic - Floor area(s) covered with standing water, next to mop sink.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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9/9/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Bathroom doors not self-closing all the way, men's, women's handicapped.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots hanging up direction.
- Basic - Exterior door has a gap at the threshold that opens to the outside, front glass doors and back door.
- Basic - Floor area(s) covered with standing water, next to mop sink.
- Basic - In-use ice scoop stored on soiled surface between uses, kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station, bar, 2-kitchen,
- Basic - Rinse solution not clean, still soapy.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walkin cooler and walkin freezer, cooler at 46°, freezer at 36°. Turned on this am.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Prep area, where table is, across from cookline.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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9/5/2013 | Food-Licensing Inspection | Warning Issued |
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