- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, 2 pounds of Rice 51 f, 2 door RIC, see 14. Corrective action taken, operator discarded product.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, rice 51 f, pork, 61 f, 2 door RIC, kitchen, repeated violation.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, Rice, 2 door RIC.
- K Portable fire extinguisher gauge in red zone. For reporting purposes only.
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08/12/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of grease on stoves, fryers and prep tables, cooks line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Handwash sink's faucet with mildew build up.
- Basic - Leaking pipe at plumbing fixture under handwash sink, cooks line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef, corrected on site.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in chest freezer, also inside supermarket bags, beef.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, 2 pounds of Rice 51 f, 2 door RIC, see 14. Corrective action taken, operator discarded product.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, Row conch and shrimp next to cooked pork, RIC, corrected on site.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, rice 51 f, pork, 61 f, 2 door RIC, kitchen, repeated violation.
- Intermediate - 2 door Refrigerator not 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. Repeated violation.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of refrigerator soiled with accumulation of food and ice residue.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, pork, turkey, beef, Rif. Repeated violation.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, Rice, 2 door RIC.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pork, turkey, rice, RIC, kitchen. Repeated violation.
- Intermediate - Soil residue in food storage containers.
- K Portable fire extinguisher gauge in red zone. For reporting purposes only.
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07/11/2014 | Routine - Food | Warning Issued |
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