Char Hut Improves its Sanitary Rating
12221 Taft St
Pembroke Pines, FL 33026
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Basic - Wet mop not stored in a manner to allow the mop to dry.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Marked exit/path to marked exit blocked. For reporting purposes only.
Basic - Bowl or other container with no handle used to dispense food. Rice container.
Basic - Cutting board stored on floor between uses.
Basic - Employee with ineffective hair restraint while engaging in food preparation.
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
Basic - Outer openings not protected with self-closing doors. Self closure is broken.
Basic - Paper towel used as a food-contact surface. Used to dry food container.
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. Food containers on storage shelf.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Spray bottle containing toxic substance not labeled. Three spay bottles without labels. **Repeat Violation**
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink.
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.bucket with sanitizer stored next to bags of bread. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White rice at steam table was 115-122. Operator discarded container of white rice and replaced with another at 175. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths hanging from equipment door handles on the cook line. They were put into sanitizer. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken stored behind raw beef at the front counter. The chicken juices could drip onto the raw beef causing cross contamination. The chicken was moved to the rear.**Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times. Observed a large fan in front of the hand sink next to the 3 compartment sink. Fan was moved. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a pile of wet wiping cloths stored in the hand sink next to the 3 compartment sink. Wiping cloths were removed. **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Observed 2 test kits that were previously soaked in water.
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.
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment could only provide photo copied certificates.
Basic - Dusty ceiling tiles and/or air conditioning vent covers. Rusty a/c vents
Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless containers above three compartment sink
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - Raw animal food stored over cooked food. Chicken raw over sausage and RTE foods **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit. Cooking area next to grill raw chicken behind raw beef **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
Intermediate - Handwash sink not accessible for employee use at all times. Floor fan blocking handwash sink
Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site**
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Clean cups/glasses not properly air dried - wet nesting.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Food stored in dry storage area not covered.Flour **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 gloves to work with food. **Corrected On-Site**
High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cook s Station Chicken, Char Burgers, Juniors All 40°F. Manager took Corrective Action. Moved To working Cooler Called Mechanic.
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Cooked Onions, Mushrooms, Rice All 100°F.Corrective Action, Reheated to 165°F.
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mushrooms 100°F, Grilled Onion 101°F,Rice 100°F. Manager reheated back to 165°F.Corrective Action.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Equipment in poor repair. Cold holding equipment incapable of 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. Cookline reach in coolers
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Swiss cheese at 56°F, cut lettuce and tomato 47°F. Moved to another units, implemented time control. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer not all products commercially packaged. Raw Chicken over French fries.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Critical - Working containers of food removed from original container not identified by common name. flour.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
Observed dispensing equipment that allows contamination. no handled cup or bowl inside a food container, flour.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Vacuum breaker mising at hose bibb. backflow preventer needed at the mop sink.
Observed wall in disrepair. next to backdoor
Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler, front line, Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of slime in the interior of ice machine.
Observed residue build-up on dry storage room shelves.
Observed residue build-up on a/c fan covers, prep area.
Ceiling not smooth and easily cleanable. Repeat Violation.
Observed water damage on ceiling tiles, prep area..
Light not functioning.Reach in cooler and frezer, front line, Repeat Violation.
Critical - Observed unlabeled spray bottle. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork, beef.over 41. F. Corrected On Site.Food transferred to other available units maintaining 41 F.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.One reach in cooler, front line.
Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler, front line. Repeat Violation.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed soil buildup inside ice bin's nozzle.
Ceiling not smooth and easily cleanable.
2 Lights not functioning, reach in cooler and frezer. Repeat Violation.
Observed equipment in poor repair.Observed 4 broken plastic container lids.
Observed gaskets/seals on cold holding unit in poor repair.Reach in frezer.
Observed the blue cutting board grooved/pitted and no longer cleanable.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of slime in the interior of ice machine dispenser nozzle. Soda machine.
Wall not smooth and easily cleanable.Mop sink area.
Ceiling not smooth and easily cleanable. Repeat Violation.
Observed ceiling tiles in disrepair.Water damage, prep area.
Light not functioning.Reach in cooler and frezer.
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.Row pork over cooked chicken, reach in cooler, back area.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Rice.
Critical - Observed buildup of slime in the interior of ice machine.
Observed residue build-up on storage shelves.
Observed build-up of dust or dirt on fan, kitchen.
Observed single-service articles improperly stored.
Ceiling not smooth and easily cleanable. Repeat Violation.
Observed several ceiling tiles in disrepair, prep area.
Light not functioning.Reach in, cook's line.
Critical - Exit signs not properly illuminated, back door. For reporting purposes only.
Critical - No conspicuously located thermometer in holding unit.cook's line reach in.
Observed equipment in poor repair.Observed a broken Ice scoop's plastic container. Corrected On Site.
Observed equipment in poor repair.Ice machine's interior lid in disrepair. Repeat Violation.
Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler and frezer. Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of slime in the interior of ice machine.
Observed single-service articles improperly stored.
Critical - Handwash sink not accessible for employee use at all times.Back prep area, Corrected On Site.
Ceiling not smooth and easily cleanable.
Observed ceiling tiles in disrepair. Repeat Violation.
Light not functioning.Reach in cooler and frezer, Repeat Violation.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.
Missing drain plug at dumpster.
Observed garbage on the ground and/or pad around dumpster.
Observed inside/outside of dumpster not clean.
Observed non-bagged garbage in dumpster.
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in ric
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
No copy of latest inspection report.
Observed gasket torn/in disrepair-ice machine
Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.--0 ppiCorrected On Site.