- Basic - Bowl or other container with no handle used to dispense food. Observed that a ceramic bowl is being used as a bowl for sugar.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Re-hydrated rice in the kitchen.
- High Priority - Food stored in ice used for drinks. See stop sale. Observed. Scan of whipped crean stored in the ice maker ice bin. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts left out in a prep area
- 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. Egg/spring rolls.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked beef in the walk-in cooler. **Corrected On-Site**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to an rice warmer in the kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed meat on a stick and shrimp being thawed at room temperature near the walk-in freezer. Food was placed into the walk-in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork in the walk-in cooler.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Frozen beef **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in kitchen area not covered. Per filled water in plastic cups **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef on the kitchen floor. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Shrimp and lettuce. **Corrected On-Site**
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Lowes Buckets used for salt, sugar and MSG.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Spring rolls
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Spring rolls
- Intermediate - Spray bottle containing toxic substance not labeled. Under the dish machine.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler.Sauces-chicken **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Bean rout at 65?f- corrective action in iced Bain Marie **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken over cut cleaned vegetables **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Neims-broth-cooked beef and pork in walk in cooler
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls/ Nems Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef- cooling since 9 am- same day- Actual time-5:30 pm- Corrective Action-Stop Sale
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.Oil
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Beef Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Beef dirrectly on shelve without cover iwalk in freezer-Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg roll/ Nems in walk in cooler- Repeat Violation.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed food stored in a prohibited area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Grocery bags-
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ady to eat in walk icooler- Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler- Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces, soupes and other ready to eat iwalk in cooler
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.walk in freezer
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/25/2011 | 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 spring rolls. Corrected On Site.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation eggs over beef in reachin. Corrected On Site.
- Critical. Observed food stored on floor sugar. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing 0 ppm. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair - walkin cooler gasket in disrepair.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Establishment licensed less than 60 days ago. Must correct by next inspection.
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6/8/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) - several foods above 41 F in walkin cooler - cooked beef 48F, cooked pork knuckles 51F, cooked chicken 47 F.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - chicken in walkin cooler. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. This violation must be corrected by : 06/08/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - several items in walkin cooler between 47 to 48 F - ckd chicken 47, raw chicken 47 F, raw beef 47, cooked beef 48 F, cooked pork knuckles 51 F, eggs 60F, raw beef 52 F, egg rolls 53 F, cooked chicken broth 48 F, raw pork 52 F This violation must be corrected by : 06/08/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - several foods in walkin cooler between 47 to 48 F. - cooked beef, raw beef, raw chicken and cooked chicken. This violation must be corrected by : 06/08/10. Several foods at 51 F in walkin cooler. WALKIN FREEZER not working.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - eggs next to cabbage on shelf in walkin cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw chicken next to cooked shrimp on shelf in walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food - raw chicken over cooked eggs rolls in reachin cooler in kitchen. Corrected On Site.
- Critical. Observed uncovered food in holding walkin cooler area - chicken and other foods items.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair - walkin cooler gasket in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses - prep table in kitchen.
- Observed single-service articles improperly stored - take out tray not inverted in kitchen. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink in kitchen. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Identity of food or food product misrepresented - imitation crabmeat used as crabmeat on the menu.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 08/07/10.
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6/7/2010 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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5/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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