Cool Runnings Cafe Degrades its Sanitary Rating
9977 Miramar Pkwy
Miramar, FL 33025
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Basic - Bowl or other container with no handle used to dispense food. Observed a steel bowl is being used as a scoop for prepped vegetables in the walk-in cooler. It was discarded. **Corrective Action Taken**
Basic - Ice scoop handle in contact with ice inside the ice machine. It was properly repositioned with the handle up. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board at the front counter. They were removed. **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink. Observed a large amount of ice in the hand sink behind the front counter.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooling oxtails that were covered in a reach-in freezer. They were immediately uncovered. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled under the hand wash sink behind the front counter. It was immediately labeled. **Corrected On-Site** **Repeat Violation**
No Violations Were Observed
Basic - Open dumpster lid.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken 44-50° ( made Sunday) , ackee 44°-46° ( made Sunday)
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.chicken 44-50° ( made Sunday) , ackee 44°-46° ( made Sunday) liver 44°F-47°F
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Foods in walk in cooler
No Violations Were Observed
Basic - Employee eating in a food preparation or other restricted area. Open chip bag on prep table. Operator discarded. **Corrected On-Site**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Over night cooling of ox tails, observed covered at 55-56°F-17 lbs; curry goat 59-70°F-30 lbs observed covered.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
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. See stop sale. Over night cooling of ox tails, observed covered at 55-56°F. 17 lbs., curry goat 59-70°F. 30 lbs observed covered.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over ox tails.
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Employee handled cash and used sanitizer prior to handling utensils and single service items. Inspector reviewed proper hand washing with employee. **Corrective Action Taken**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Curry goat and ox tails stored in large stock pots.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Curry goat and oxtail stew.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stews in walk in not date marked.
Intermediate - Walk-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.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Jerk chicken 125°F placed in the oven to reheat. **Corrective Action Taken**
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.Left over chicken dishes frozen without tracking.
Intermediate - Spray bottle containing toxic substance not labeled. Table sanitizer unlabeled. **Corrected On-Site**
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. Scoop handle in red beans touching product
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. No straw. Beverage on shelf of walk in cooler
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in bucket
Basic - Bathroom door not self-closing. Men's restroom
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in prep areas
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Some acoustic tiles **Repeat Violation**
High Priority - Vacuum breaker missing at mop sink faucet.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom **Corrected On-Site**
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, plantains, chicken on the walk in cooler. **Corrected On-Site** **Repeat Violation**
Basic - Ceiling tile in disrepair. Water damaged. **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **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. Rice in the walk in cooler. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Flour.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, beef, poultry at 43F in the walk in cooler. Due to delivery according to operator.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Oxtail, goat, chicken, salt fish at the prep area and cook line. Moved inside a freezer to cool down or reheated to 165F. **Corrected On-Site**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Jerk chicken in a smoker at 111F, reheated to 165F. Fried chicken in hot display case at the front counter, reheated to 165F. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ox tail, chicken, plant foods cooling in the prep area at room temperature in closed stacked containers.
Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Hot display case at the front counter, operator turned the unit hotter
Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer not all products commercially packaged. Raw goat over gravy in a freezer. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooked rice in a thank you bag in the walk in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Hot water not provided/shut off at employee handwash sink. Men''s restroom.
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men''s restroom
Basic - Ceiling tile in disrepair. Water damaged. **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Rice, wi cooler.
Critical - Observed food stored on floor.Rice,wi cooler. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.Frezer.
Observed a burned cutting board, steam table.
Plumbing system in disrepair.Rusted Faucet, handwash sink, front line.
Ceiling not smooth and easily cleanable.
Observed ceiling tiles with water damage, kitchen.
Critical - Observed unlabeled spray bottle.Degreeaser, Corrected On Site.
Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.Steam table. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.Kitchen
Critical - Observed buildup of rust in the interior of ice machine.
Observed build-up of grease on Hood system.
Ceiling not smooth and easily cleanable.
Observed ceiling tiles in disrepair. Water damage.Kitchen.
Critical - Observed unlabeled spray bottle. Corrected On Site.
Observed equipment in poor repair.broken handle on ice scoop.Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
Ceiling tiles with water damage.Prep area.
Ceiling not smooth and easily cleanable. Repeat Violation.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Observed build-up of grease on hood's filters.
Critical - Hot water not provided/shut off at employee hand wash sink.Front line.
Plumbing system in disrepair. Faucet leaking , hws, front line.
Light not functioning.2 reach in coolers.
Violation: 23-06-1Observed build-up of dust and/or dirt on nonfood-contact surface. fan guard in walk-in cooler
Violation: 36-13-1Observed grease and debris accumulated under cooking equipment.
Violation: 37-10-1Observed attached equipment soiled with accumulated grease and dust. hoodfilters
No Violations Were Observed
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler ambient air temperature at fan blowing at 49 degrees. All phf was placed on ice / in frontline coolers immediately. Service Company was called to repair the unit. This violation must be corrected by : 12/23/2010.
Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walk-in cooler
Observed nonfood-grade containers used for food storage. goat, liver etc in stored unprotected in shopping / grocery gabs in reach-in freezer
Observed knife block in use to store knives.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed build-up of dust and/or dirt on nonfood-contact surface. fan guard in walk-in cooler
Observed grease and debris accumulated under cooking equipment.
Observed attached equipment soiled with accumulated grease and dust. hoodfilters
Critical - Observed unlabeled spray bottle. blue liquid Corrected On Site.
Critical - Violation: 02-05-1Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit.
Critical - Violation: 08A-12-1Observed food stored in take out plastic bags.
Critical - Violation: 22-26-1Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.
Violation: 23-03-1Observed carboard on storage counters.
Violation: 29-08-1Plumbing system in disrepair, handwash sink's faucet broken , kitchen.
Critical - Violation: 30-03-1Air gap not installed, ice machine, front line,
Violation: 33-16-1Observed open dumpster lid.
Violation: 34-10-1Observed garbage on the ground and/or pad around dumpster.
Violation: 37-03-1Observed wall in disrepair, front line.
Violation: 37-12-1Ceiling not smooth and easily cleanable.
Violation: 37-14-1Observed ceiling tiles in disrepair, prep area.
Critical - Violation: 46-09-2Exit signs not properly illuminated. For reporting purposes only, front door.
Critical - Air gap not installed, ice machine, front line,
Ceiling not smooth and easily cleanable.
Clean wiping cloth not properly stored.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Exit signs not properly illuminated. For reporting purposes only, front door.
Critical - Hot water not provided/shut off at all sinks. Water heater repairs are in progress.
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Observed carboard on storage counters.
Observed ceiling tiles in disrepair, prep area.
Critical - Observed employee improperly washing hands.
Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Critical - Observed food stored in take out plastic bags.
Observed garbage on the ground and/or pad around dumpster.
Critical - Observed hand wash sink used for purpose other than washing hands.
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.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed raw animal food stored over ready-to-eat food, WI cooler.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
Critical - Observed toxic item stored by food.
Critical - Observed toxic item stored by utensils.
Critical - Observed toxic item stored in food preparation area.
Observed wall in disrepair, front line.
Plumbing system in disrepair, handwash sink's faucet broken , kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Critical - Working containers of food removed from original container not properly labeled.
In use food dispensing utensils properly stored
In use food dispensing utensils properly stored
Lighting provided as required. Fixtures shielded
Non-food contact surfaces clean
Non-food contact surfaces designed, constructed, maintained, installed, located
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Single service items properly stored, handled, dispensed
Single service items properly stored, handled, dispensed
Critical - Toilet and handwashing facilities, number, convenient, designed, installed
Critical - Toxic items properly stored
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Wiping cloths clean, used properly, stored
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Original container: properly labeled, date marking
Critical - Original container: properly labeled, date marking
Critical - Original container: properly labeled, date marking
Critical - Original container: properly labeled, date marking
Critical - Original container: properly labeled, date marking
Plumbing installed and maintained