- High Priority - Vacuum breaker missing at hose bibb. Mop sink. **Warning**
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11/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink outside. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Making salad, washed hands and put on gloves. Corrective action taken. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink. **Warning**
- 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. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza and garlic oil.gmail.com **Warning**
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09/04/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Basic - Sponge used as a wiping cloth on a food-contact surface.b3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- 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. Pizza slices, **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. Pizza slices. **Repeat Violation**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees, front counter.
- 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. See stop sale.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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.
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5/20/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Salad station not working.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees, front counter.
- 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. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 129°, turned up heat, corrective action taken 140°.
- High Priority - Raw animal food stored over ready-to-eat food. Reachin freezer.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. May change to individual wrapped salad.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Hamburgers.
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5/19/2014 | Food-Licensing Inspection | Warning Issued |
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