Brazil Original Improves its Sanitary Rating
N Federal Hwy
Pompano Beach, FL 33062
;
No Violations Were Observed
Basic - Accumulation of lime scale on the inside of the dishmachine.
Basic - Equipment in poor repair. Rusted bottom shelving on prep table near chest freezer in prep area.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At flour container. Handle elevated. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At GE cooler.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef over raw pork at GE freezer. Foods moved and properly stored.
Basic - - From inspection on 2016-04-12: Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection on 2016-04-13: **Time Extended**
Basic - - From inspection on 2016-04-12: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Door rails at soda storage cooler in dining room area soiled. Rails cleaned. Corrected on site. Dishwashing rack heavily soiled. Top of dish machine heavily soiled. - From follow-up inspection on 2016-04-13: Door rails clean. Complied. Top of dishmachine clean. Complied. Dishwashing rack soiled. Time extended. **Time Extended**
Basic - - From inspection on 2016-04-12: Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection on 2016-04-13: **Time Extended**
Basic - - From inspection on 2016-04-12: Basic - Plumbing system in disrepair. Toilet in disrepair at employee restroom. - From follow-up inspection on 2016-04-13: **Time Extended**
Basic - Accumulation of lime scale on the inside of the dishmachine.
Basic - Bathroom facility not clean. Employee restroom.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Door rails at soda storage cooler in dining room area soiled. Rails cleaned. Corrected on site. Dishwashing rack heavily soiled. Top of dish machine heavily soiled.
Basic - Dead roaches on premises. 1 dead roach at employee restroom.
Basic - Food stored on floor. Rice on floor in rear prep area. Rice elevated off the floor. **Corrected On-Site**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Basic - Hole in ceiling. Near kitchen Rotisserie.
Basic - Hole in or other damage to wall. Around back door .
Basic - Ice scoop handle in contact with ice. At Whirlpol freezer. Handle elevated. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room.
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
Basic - Nonfood-grade bags used in direct contact with food. Pon de Queso stored inside non food grade bags at chest freezer in rear prep area.
Basic - Plumbing system in disrepair. Toilet in disrepair at employee restroom.
Basic - Soiled reach-in cooler gaskets. At Beverage Air cooler in front counter area. Gaskets cleaned. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm chlorine in front counter area. Corrected to 100 ppm chlorine. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Sugar container in front counter area. Container labeled. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Tomatoes 53-55°F, corn 54° F, potato salad 58°F, and lettuce 52°F. Foods time marked. Must discard foods within 4 hours from leaving temperature control. **Corrective Action Taken**
High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands. **Corrected On-Site**
High Priority - Hotel and Restaurant license is expired. Operator paid with a credit card over the phone. Confirmation # 156019393. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 48° F at Whirlpol cooler with ambient temperature of 47° F in front counter area. Food stored in cooler overnight cold holding for longer than 4 hrs. Cabbage 52° F, sausage 52° F, cheese 51° F, chicken 48° F, empanadas 55° F, beef 51° F, and yuca 47° F all at Admiral cooler with ambient temperature of 55° F in cookline area. Food in cooler overnight cold holding for longer than 4 hours. Foods out of temperature for longer than 4 hours. Foods discarded. See Stop Sale.
High Priority - Rodent activity present as evidenced by rodent droppings found. 12 fresh rodent droppings and 1 dry rodent dropping inside employee restroom next to cookline. 1 fresh rodent dropping by the FRIGIDAIRE freezer in the prep area.
Intermediate - Cutting board(s) stained/soiled. Green cutting board in prep area. Cutting board discarded. **Corrective Action Taken**
Intermediate - Employee filled water pitcher/cup at handwash sink in cookline area. Reviewed proper use of handwash sink with employee. **Corrective Action Taken**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Open can of garbanzo beans 66° F cooling in Admiral cooler with ambient temperature of 55° F. Food discarded. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Obstructed with chairs at employee restroom. Obstructions removed. **Corrected On-Site**
Intermediate - No hot running water at three-compartment sink.
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Whirlpol cooler with ambient temperature of 47° F in front counter area. Milk at 48° F. Admiral cooler with ambient temperature of 55° F.
Basic - Bathroom facility not clean and in disarray. Employee restroom. Operator cleaned and removed equipment obstructing access to restroom. **Corrected On-Site**
Basic - Dead roaches on premises. 2 dead roaches on ground near managers office. Area cleaned. **Corrected On-Site**
Basic - Hole in or other damage to wall. Wall in disrepair By back door, not smooth and easy cleanable.
Basic - Interior of microwave soiled with encrusted food debris. Microwave was discarded by operator. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area/office where pasta is stored.
Basic - Plumbing system in disrepair. Mop sink outside clogged.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 200 ppm. Corrected to 50 ppm. **Corrected On-Site**
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. Rice 50°-51° F, second temp within an hour 50°-51° F. Rice in cooler over night . At Cooler next to unused 3 door cooler. Rice discarded. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken salgados 128° F, beef empanadas 120° F at hot holding case in front counter area. Sliding glass doors closed and temperature setting increased. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over fruits at GE cooler in rear prep area. Raw shelled eggs over salgados at cooler near wait station. Raw foods moved below Ready to eat foods. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. For rice cooling overnight not reaching 41° F within 6 hours.
No Violations Were Observed
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**. On 4/6/15 observed manager has a schedule test date of 4/8/15.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**. On 4/6/15 observed manager has a schedule test date of 4/8/15.
Basic - Grease accumulated under cooking equipment. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**. On 4/6/15 observed manager has a schedule test date of 4/8/15.
Basic - Bowl or other container with no handle used to dispense food. At flour container. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Steam table exterior soiled. Shelving in prep area , cookline and front counter area soiled. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Grease accumulated under cooking equipment. **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area and dry storage room. **Warning**
Basic - Ripped/worn tin foil used as food-contact shelf cover. At prep table in cookline area. **Warning**
Basic - Spray bottle containing a food product not labeled. Water bottle in prep area. **Warning**
Basic - Water leaking from faucet/faucet handle. Hand wash sink at cookline. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at 64° F, lettuce and tomato salad 61° F, pasta salad 71° F, salsa 61° F . Time mark foods. Foods must be discarded within 4 hours from leaving temperature control. Corrective action taken. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked pork w vegetables at steam table at 92° F. Turned heat up on steam table. Corrected to 168° **Corrected On-Site** **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID can observed. Discarded. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 56° F at cookline under no temperature control. Placed in cooler. Corrective action taken. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans at 101° F, beans at 81° F, rice at 94° F, pork chops at 92° F all at cookline on prep table under no temperature control. Placed on steam table. Corrected to temps between 148 and 163° F. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over cooked food. Raw beef over milk at cookline cooler. **Corrected On-Site** **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at room temperature of 79° F at cookline. Under no temperature control. Placed inside cooler. Corrective action taken. **Warning**
Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
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. Reviewed employee health policy and Big 5. **Corrected On-Site** **Warning**
Intermediate - Employee used handwash sinks as a dump sink. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At GE cooler in prep area. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front counter area. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Soap bottles. **Warning**
Basic - Bathroom door not self-closing. Employee restroom. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep area table soiled near water heater. Shelving above microwave in drink station soiled.knife rack soiled. **Warning**
Basic - Equipment in poor repair. Top of chest freezer rusted in dry storage room area. **Warning**
Basic - Grease accumulated on kitchen floor under cooking equipment at cookline. Floor soiled with debris at employee restroom. **Warning**
Basic - Interior of microwaves soiled with encrusted food debris. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room and dishwashing area. **Warning**
Basic - Soiled reach-in cooler gaskets. At Beverage Air cooler in front counter area and at Admiral cooler near cookline. **Warning**
Basic - Wall soiled with accumulated food debris by cookline. Wall with dust accumulation near dishwashing area. **Warning**
Basic - Water leaking from faucet/faucet handle. Cookline area. **Warning**
Portable fire extinguisher missing from its designated location. On floor in dining room area and in rear prep area near glass door cooler. For reporting purposes only. **Warning**
Basic - Bathroom door not self-closing. Employee restroom. **Warning**
Basic - Bathroom facility not clean. Employee restroom. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep area table soiled near water heater. Shelving above microwave in drink station soiled.knife rack soiled. **Warning**
Basic - Ceiling tile in disrepair. In employee restroom. **Warning**
Basic - Clean utensils or equipment stored in dirty container by prep table. **Warning**
Basic - Equipment in poor repair. Top of chest freezer rusted in dry storage room area. **Warning**
Basic - Grease accumulated on kitchen floor under cooking equipment at cookline. Floor soiled with debris at employee restroom. **Warning**
Basic - Interior of microwaves soiled with encrusted food debris. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room and dishwashing area. **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. **Warning**
Basic - Single-service articles not stored at least 6 inches above the floor. Takeout boxes in rear prep area. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in rear prep area and dry storage room. **Warning**
Basic - Soiled reach-in cooler gaskets. At Beverage Air cooler in front counter area and at Admiral cooler near cookline. **Warning**
Basic - Wall soiled with accumulated food debris by cookline. Wall with dust accumulation near dishwashing area. **Warning**
Basic - Water leaking from faucet/faucet handle. Cookline area. **Warning**
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. Beans at 46° F at glass door cooler cooked yesterday and cooling over night. Discarded by operator. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Salgados (beef and chicken) and beef patties at 110° F in hot holding case in front counter area at max heat setting .Time marked. Must discard foods within 4 hours from leaving temperature control. Corrective action taken. **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over ketchup and veggies at glass door cooler near back door. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Admiral cooler near cookline area. **Warning**
Intermediate - Lack of toilet tissue at each toilet. Employee restroom. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. **Warning**
Intermediate - Soil residue in food storage containers. Rice, sugar and beans bulk storage containers in rear prep area. **Warning**
Portable fire extinguisher missing from its designated location. On floor in dining room area and in rear prep area near glass door cooler. For reporting purposes only. **Warning**
Basic - Ceiling tile in disrepair. Water damage at back door **Warning**
Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on floor **Warning**
Basic - Ceiling tile in disrepair. Water damage at back door **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on floor **Warning**
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In dry storage area we're take out boxes. **Warning**
Basic - Ceiling tile in disrepair. Water damage at back door **Warning**
Basic - Clean utensils or equipment stored in dirty container **Warning**
Basic - Employee personal items stored in or above a food preparation area. Cell phone charging on cook line, and purse by straws **Warning**
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization observed **Warning**
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Warning**
Basic - Food storage container/container lid cracked or broken. **Warning**
Basic - Food stored in dry storage area not covered. Farina not in closed container. **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Warning**
Basic - Objectionable odor in employee restroom **Warning**
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear door at top not tight fitting or sealing **Warning**
Basic - Soiled reach-in cooler gaskets at admiral cooler **Warning**
Basic - Stainless steel pans and bowls wet nested **Warning**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Several storage containers are not labeled. Bread crumbs pepper and sugar. **Warning**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 81°f. Butter blend. Time mark must discard food in four hours from time put in use. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 44°f cooked beef 45°f beans 45°f all at glass door cooler at cook line cooling over night. All items had lids removed **Warning**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitization steps for utensils at three compartment sink **Warning**
High Priority - Raw animal food stored over cooked food. Raw pork over cooked and raw sausage over chicken salad. **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine **Warning**
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. In rear prep area Admiral cooler in front area **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee restroom in rear **Warning**
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on floor **Warning**
No Violations Were Observed
Basic - Ceiling tile missing. Dry storage room. **Warning**
Basic - Equipment in poor repair. 3 door cooler at cookline unable to maintain foods at 41 F or below. Ambient thermometer in cooler reading 58 F. All potentially hazardous foods removed from cooler and placed in freezer. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room and by dish machine. **Warning**
Basic - Nonfood-contact equipment in poor repair. Top of chest freezer rusted in cookline area. Non working cooler observed in front counter area used for storage. **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork at 50 F at cookline 3 door cooler voluntarily discarded. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat patties at 117 F and chicken filled pastries at 110 F in hot hold box in front counter area. Increased heat. **Corrected On-Site** **Warning**
Basic - Bathroom facility in disarray . Employee restroom being used as storage room. Access to HANDWASH sink obstructed. Bathroom assigned in dining room area for employees to use has no hot water available to properly wash their hands. **Warning**
Basic - Ceiling tile missing. Dry storage room. **Warning**
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. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - Employee personal items stored in or above a food preparation area. Purse. **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Flip flop stored in food storage shelving in dry storage room. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Equipment in poor repair. 3 door cooler at cookline unable to maintain foods at 41° F or below. Ambient thermometer in cooler reading 58° F. All potentially hazardous foods removed from cooler and placed in freezer. **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room and by dish machine. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coca cola cooler in front counter area. **Warning**
Basic - Nonfood-contact equipment in poor repair. Top of chest freezer rusted in cookline area. Non working cooler observed in front counter area used for storage. **Warning**
Basic - Single-service items stored on floor. Takeout boxes . **Warning**
Basic - Soiled reach-in cooler gaskets. Front counter area coolers. **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm chlorine. **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. While handling cilantro. Gloves worn. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork at 50° F at cookline 3 door cooler voluntarily discarded. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat patties at 117° F and chicken filled pastries at 110° F in hot hold box in front counter area. Increased heat. **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer stored with food in dry storage. **Warning**
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Floor cleaner by onions on prep table by cookline. **Warning**
Intermediate - Cutting board(s) stained/soiled. **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water available in restroom in dining room area which employees now use . As per operator , employee restroom is no longer being used as restroom. **Warning**
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline area. **Warning**
Intermediate - Person in charge fails to exhibit active managerial control. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Rice and soup at 52° F held over night covered in aluminum foil at cookline 3 door cooler. Voluntarily discarded. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, soups, beans **Warning**
Intermediate - Soil residue in food storage containers. Flour container in dry storage soiled. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, several items. **Repeat Violation**
Basic - Raw animal food stored above unwashed produce, eggs over red peppers in reach in cooler.
Intermediate - Accumulation of encrusted food debris on/around mixer head.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not sanitized. Advised operater 3 compartment sink must be used until dishmachine can maintain the minimum sanitation requirements. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than hand washing, blocked by dirty coffee mugs, front counter. **Corrected On-Site** **Repeat Violation**
Intermediate - No soap provided at handwash sink, front counter.
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Wet mop not stored in a manner to allow the mop to dry,.
No Violations Were Observed
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items.
Critical - Observed potentially hy azardous food cold held at greater than 41 degrees Fahrenheit, milk, cheese, rice, eggs, pasta, yucca, meat pastry and soup. All food between 51 and 58 degrees.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, beans made on 09/19/12, 63 degrees at time of inspection, beans held in large heavy pot.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door reach in cooler. This violation must be corrected by : 09/21/12.
Critical - Observed raw animal food stored over ready-to-eat food, raw steak and eggs over vegetables, reach in cooler. Corrected On Site.
Critical - Handwash sink not accessible for employee use at all times, front counter.
Critical - Observed bathroom facility not clean, employee.
Critical - Observed food stored on floor, several items in dry storage.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cutting bread. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Observed nonfood-contact equipment in poor repair, freezer lid rusty.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm. Informed operater sanitizer must be at proper minimum strength in order to use dish machine. The 3 compartment sink must be used in the mean time.
Critical - Observed interior of microwave soiled.
Plumbing system in disrepair, mopsink clogged.
Observed wall soiled with accumulated dust, kitchen enterance.
No Violations Were Observed
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked eggs, potatoe salad and chicken salad. All 68 degrees on buffet line. Corrected On Site. Management iced down.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw beef, cooked beef, milk, fish,cream cheese, raw poultry, cooked poultry, cooked potatoes and meat pastries and cheese pastries, ham, sausage. All food between 58 and 63 degrees. See stop sale.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastries at front counter.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken on buffet line. Corrected On Site.Management reheated.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door reach in cooler in kitchen.This violation must be corrected by : 09/10/11.
Critical - No thermometer provided to measure temperature of food product.
Observed nonfood-grade containers used for food storage, shopping bags storing greens in reach in cooler.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Hot water not provided/shut off at employee hand wash sink, restroom.
Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in reach in cooler.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, flan and rice pudding.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potatoe salad and sweet potatoes. Corrected On Site. Management iced down.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastries. Corrected On Site. Management reheated.
Critical - Observed food being cooled by nonapproved method, tightly covered.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, dessert cooler.
Critical - Observed raw animal food stored over ready-to-eat food, whole eggs over tomatoes.
Critical - Observed raw animal food stored over ready-to-eat food raw chicken over cooked beef.Repeat Violation.
Critical - Observed employee change gloves without washing hands.
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Working containers of food removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed raw animal food stored over cooked food. observed raw shell eggs over cooked chicken in reachin cooler
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Wet wiping cloth not stored in sanitizing solution between uses.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed clean equipment stored on floor.
Critical - Observed spray hose at dish sink lower than flood rim of sink.
Critical - Hand wash sink lacking proper hand drying provisions.
Wet mop not hung to dry.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Hand wash sink lacking proper hand drying provisions.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed employee improperly washing hands. observed employee wash hands with gloves on
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Observed ripped/worn tin foil used as shelf cover.
Critical - Observed soiled reach-in cooler gaskets.
Observed sponge used as a wiping cloth on a food-contact surface.
Critical - Observed spray hose at dish sink lower than flood rim of sink.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Wet mop not hung to dry.
Critical - Working containers of food removed from original container not identified by common name.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Floors not maintained smooth and durable. observed exposed concrete under 3 compartment sink
Critical - Hand wash sink lacking proper hand drying provisions.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Critical - Insecticide/rodenticide use not in compliance with regulations.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed flammable material stored around water heater. For reporting purposes only.
Critical - Observed food stored on floor. observed plant food stored on bottom of reachin cooler with not separation between food and equipment
Observed hole in wall. observed ovver 3 compartment sink
Observed ice scoop with handle in contact with ice.
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed single-use containers (boxes and/or cans) reused for the storage of food. observed in reachin cooler
Critical - Observed soiled reach-in cooler gaskets.
Observed sponge used as a wiping cloth on a food-contact surface.
Critical - Observed spray hose at dish sink lower than flood rim of sink.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet mop not hung to dry.