Amici's Improves its Sanitary Rating
1629 N Hiatus Rd
Pembroke Pines, FL 33026
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Basic - Attached equipment soiled with accumulated dust. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
High Priority - License expired within 30 days after expiration date. **Warning**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, lasagna, ravioli and ricotta at 45-56° f in the open top reach in cooler, corrective action taken, moved to the walk in cooler.
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at 63°f on the wait station. Moved to a cooler. Implemented time control procedure.
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, garlic and oil. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Intermediate - Reach-in cooler 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. Open top reach in cooler next to glass door cooler.
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Soup, minestrone cooling overnight on the walk in cooler found at 50-60°F. Discarded. **Corrected On-Site**
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. Pizza, discarded. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth at 105°F on the prep area (1 1/2h), iced down to 70°F and placed in a cooler. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep, closed containers.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, soups. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic & oil in a cooler, discarded. **Corrected On-Site** **Repeat Violation**
High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chicken broth at the cook line. Ice bath and moved to a cooler, 49F at the end of the inspection. **Corrected On-Site** **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. Provided updated from.
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment has no approved Alternative Operating Procedure. Bread, discarded. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
Basic - Employee with no beard guard/restraint while engaging in food preparation. Pizza station
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Repeat Violation**
Basic - Build-up of grease/dust/debris on hood filters.
High Priority - Vacuum breaker missing at hose bibb. Dumpster pad.
Intermediate - Spray bottle containing toxic substance not labeled. Windex. **Corrected On-Site**
Basic - Carbon dioxide/helium tanks not adequately secured.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in the walk in cooler.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne, sauces in the walk in cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil, Corrected On Site. explained and implemented time control procedure.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken broth, Corrected On Site. reheated to 165 degrees fahrenheit.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. noodles at the prep area. Corrected On Site. explained and implemented time control procedure.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Critical - Observed interior of microwave soiled.
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.
Violation: 23-05-1Observed residue build-up on storage shelves, wi cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Observed residue build-up on storage shelves, wi cooler.
Critical - Handwash sink not accessible for employee use at all times.Pizza station, Corrected On Site.
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. Expired 1-12
Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.Ham. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.Make table, reach in cooler, cooks line.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed men's restroom toilet unclean.
Critical - License expired within 30 days after expiration date.Confirmation # 117034147. Corrected On Site.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pizza, Corrected On Site.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. Pizza.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Lack of toilet tissue at ladies room.
Observed bottom part of Wi cooler, baseboard area in disrepair.
Critical - Observed unlabeled spray bottle.Waitress station Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands.Pizza station. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Observed build-up of dust or dirt on fans.
Critical - Observed mensroom urinal and toilet unclean.
Floors not maintained smooth and durable.WI cooler.
Observed ceiling soiled with accumulated grease.Hood's system area.
Light not functioning.Dishwasher area and 2 door's reach in frezer.
Critical - Violation: 02-05-1Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Violation: 08A-27-1Observed raw animal food stored over cooked food.
Violation: 14-37-1Observed 2 cutting boards grooved/pitted and no longer cleanable.
Critical - Violation: 20A-09-1Chlorine sanitizer not at proper minimum strength for manual warewashing.
Violation: 21-05-1Observed soiled wiping cloths improperly stored.
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.
Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.
Critical - Violation: 22-25-1Observed buildup of soiled material on mixer head.
Critical - Violation: 22-26-1Observed buildup of soiled material on racks in the WI- cooler.
Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
Violation: 29-08-1Plumbing system in disrepair, faucet HWS back prep area.
Violation: 38-10-1Light not functioning, RI freezer.
Critical - Violation: 41B-03-1Observed unlabeled spray bottle.
Critical - Violation: 41B-09-1Insecticide/rodenticide use not in compliance with regulations.
Critical - Violation: 45-38-2K Portable fire extinguisher not fully charged. For reporting purposes only.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
Critical - Insecticide/rodenticide use not in compliance with regulations.
Critical - K Portable fire extinguisher not fully charged. For reporting purposes only.
Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
Light not functioning, RI freezer.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
Observed 2 cutting boards grooved/pitted and no longer cleanable.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed buildup of soiled material on racks in the WI- cooler.
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
Critical - Observed raw animal food stored over cooked food.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
Observed soiled wiping cloths improperly stored.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed unlabeled spray bottle.
Plumbing system in disrepair, faucet HWS back prep area.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Violation: 08A-28-1Observed food stored on floor-chicken in pan on floor-wic, put crate underneath.
Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Violation: 12B-01-1Observed employee eating while preparing food-pizzaman.
Violation: 13-03-1Observed employee with no hair restraint-cook.
Violation: 14-22-1Can opener blade not readily removable for cleaning or replacement-food buildup and rusted.
Violation: 15-38-1No mop sink or curbed cleaning facility provided.-needs hot and cold running water and hose bibb on spikett with surrounding border--at dumpster area looks like it use to be there.
Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees-pizza station.
Violation: 51-18-1No copy of latest inspection report.
Can opener blade not readily removable for cleaning or replacement-food buildup and rusted.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
No copy of latest inspection report.
Critical - No handwashing sign provided at a handsink used by food employees-pizza station.
No mop sink or curbed cleaning facility provided.-needs hot and cold running water and hose bibb on spikett with surrounding border--at dumpster area looks like it use to be there.
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. Craig, Kyle, Angela and any others working with food. Fax to 954-956-5699 with license number on cover sheet.
Critical - Observed buildup of slime on soda dispensing nozzles.
Critical - Observed employee eating while preparing food-pizzaman.
Observed employee with no hair restraint-cook.
Critical - Observed food stored on floor-chicken in pan on floor-wic, put crate underneath.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.