- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen.
- Basic - Nonfood-contact equipment in poor repair. Flip top at cookline 47°.
- Basic - Soil residue build-up on nonfood-contact surface. Dishmachine water tray.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top at cookline 47° eggs, chicken moved to working cooler, 43° corrective action taken. Do not use cooler until it maintains 41° or under.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw sushi over cooked vegetables in True freezerspoke to PIC regarding repeat violations that can result in Administrative Complaint. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White tray inside.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Shelves in kitchen.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Flip top.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic buckets, removed, corrective action taken.
|
10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hand sinks in sushi counter, kitchen soiled.
- Basic - Food stored in holding unit not covered. Cabbage sitting directly on rack. Placed in plastic,
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sushi counter.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen meat on counter, placed under running water, **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi counter, placed in bucket, **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.300 ppm, 50 ppm **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Sushi over vegetables in True cooler, cookline, **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Poultry over seafood in white freezer in dish room.
|
07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Removed, **Corrected On-Site**
- Basic - Food stored in undrained ice. Vegetables, drained, **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **emptied water, corrected On-Site** **Corrected On-Site**
- 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. Sushi rice, sent forms again. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice. Sent forms again. **Repeat Violation**
|
6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, kitchen.
- Basic - In-use ice scoop stored on soiled surface between uses, sits on ice machine, removed, **Corrected On-Site**
- 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. 0 ppm chlorine. Use 3 compartment sink until dish machine repaired.
- 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. Sushi rice, emailed forms.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged, True freezer, kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, back room.
- 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.
|
4/22/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pnj Thai & Sushi Bar Llc, 10032 Pines Blvd, Pembroke Pines, FL »