- Basic - Hot hold gasket torn/in disrepair, front counter hot hold. And broken gasket hanging from cold hold at cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Red beans 69°covered in walkin overnight. Stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Round sausage 111°, 166°, long114°, 167°, ribs 114°, 168°, reheated to 165°, corrective action taken.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Red beans 69° overnight covered in walkin.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Oxtails in walkin.
|
07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to 3 compartment sink.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service items stored on floor. Plates
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink.
- Intermediate - No soap provided at handwash sink. Next to 3 compartment sink
|
5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in at 49° at cookline.
- Basic - Food debris/dust/grease/soil residue on exterior of fryers and floor.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese and salami at 49°, moved to walkin 43°. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over tomato sauce, reaching, cookline, **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges, wipe cloths. **Corrected On-Site**
- 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. Ladies room, **Corrected On-Site**
|
2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In walk in cooler scooping cooked beans with flat plates
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Table fan in kitchen
- Basic - Case/container/bag of food stored on floor in kitchen. Raw chicken
- Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line
- Basic - Stored food not covered in walk-in cooler. Cooked beans,cooked chicken,raw chicken,cut and washed plantains
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In 2 doors reach in cooler in kitchen raw chicken next to raw steak
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In front line found chlorine over 200 ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout walk in cooler all cooked meat and poultry
|
10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
|
2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
|
8/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
8/15/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pork, beef and ox tail 48 degrees made on 04/30. Corrected On Site. Management volutarily discarded.
- Critical - Observed 1 dead roaches on premises, on top of dishmachine. Corrected On Site. No other roaches noted.
- Critical - Observed 2 live flies in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, handles on reach in cooler and walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable, reach in cooler.
- Observed nonfood-contact equipment in poor repair, reach in racks, rusty.
- Critical - Observed raw animal food stored over cooked food raw chicken over cooked beef in reach in cooler. Corrected On Site.
- Critical - Observed soil residue in storage containers, for chicken in walk in cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked chicken 115, sausage 98 degrees . Corrected On Site. Employee reheated to 148 degrees. Dicussed Time as a Public Health Control with Operater.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. nozzels over cooking equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. CLEAN LOWER SHELVES In THE PREP AREA KITCHEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. floors in THE WALKIN COOLER
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. kiTCHEN
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated on kitchen floor. under te cooking equipment
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. fliptop Corrected On Site.
- Observed residue build-up on nonfood-contact surface. GRAY BINS IN THE WALKIN COOLER CHICKEN
- Observed residue build-up on nonfood-contact surface. fan in THE WALKIN COOLER
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Observed utensils stored in crevices between equipment. meat cleavers
- Observed wall soiled with accumulated food debris. in THE WALKIN COOLER
|
10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, chicken, pork
- Critical. Observed potentially hazardous food thawed in standing water. kitchen 2 compartment sink Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. walk in cooler Corrected On Site.
- Critical. Observed food stored on floor. meat and produce in walk in cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. flour Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. cooked pork in walk in cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. uncooked rice in stockroom
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. uncooked rice
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. employee working front area fixing drinks and plates
- Observed ripped/worn tin foil used as shelf cover. walk in cooler shelves
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping bags in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. chicken bucket
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. kitchen shelf
- Equipment and utensils not properly air-dried. pots on shelf in kitchen
- Observed open dumpster lid.
- Observed grease accumulated under cooking equipment. stove area
- Observed attached equipment soiled with accumulated dust. fan motor in walk in cooler
- Lights missing the proper shield, sleeve coatings or covers. back room
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wet wiping cloth
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
|
12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked chicken,steaks and oxtail in WIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above cooked chicken front line. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water chicken. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods beef over bread in WIF.
- Observed cutting board grooved/pitted and no longer cleanable throughout kitchen.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing 300 ppm. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions both HWS in kitchen. Corrected On Site.
- Observed floor area(s) covered with standing water under 2 compartment sink in kitchen.
- Observed wall soiled with accumulated food debris WIC.
|
7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- In use food dispensing utensils properly stored
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Critical. Water source safe, hot and cold under pressure
- Critical. Water source safe, hot and cold under pressure
- Critical. Outer openings protected from insects, rodent proof
- Critical. Toxic items labeled and used properly
- Critical. Food management certification valid
|
6/28/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PHF in display unit. Corrected On Site. reheated
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PHF at the cookline. Corrected On Site. reheated
- Critical. Observed food being cooled by nonapproved method. food being cooled in deep containers
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. WIF
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. WIC.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover. WIC
- Observed nonfood-grade containers used for food storage. shoppings bags with meat in WIF.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallets.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Observed build-up of grease on nonfood-contact surface. hod & filters.
- Critical. Handwash sink not accessible for employee use at all times. prep area. Corrected On Site.
- Observed food debris accumulated on kitchen floor. wic
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
|
2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in WIC at 44 degrees fahrenheit, according to PIC the cooler was left open during delivery.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline RIC. Corrected On Site. moved to another unit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PHF in front counter steam table, less than 4 h out of temp according to PIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans, rice in prep area. Corrected On Site. reheated.
- Critical. Observed food being cooled by nonapproved method. beans cooled in large batches in deep containers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans in WIC. The food was voluntarily discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Critical. Observed raw animal food stored over cooked food. raw shrimps over cooked pork in WIF.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. front counter. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink. prep area. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. employee's restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. employee's restroom. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. backdoor.
- Critical. Observed unlabeled spray bottle.
|
10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/5/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pollo Tipico, 5011 S Sr 7 Bay 101-3, Davie, FL »