- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Hot water not provided/shut off at employee hand wash sink. throughout establishment. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. tempura. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. soda station.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruccion for salmon, escolar, wahoo, herring, conch served raw at the sushi bar. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical - Observed food stored on floor. walk in cooler, walk in freezer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. employee emptied sanitizer bucket in warewashing area handsink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, cheese in the sushi bar display case. according to mgr the unit was just loaded. ambient temperature of the unit was found to be 41 degrees fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. squids. Corrected On Site. cold running water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese in the walk in cooler.
- Critical - Observed raw animal food stored over cooked food. raw shrimps over cooked plant foods in a cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site.
- Critical - Observed toxic item stored by food. sanitizer spray bottle in prep table with sauces. Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice, explained time control procedure. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plant foods in the walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. flour
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles with sauces.
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9/19/2012 | Routine - Food | Warning Issued |
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