Don Arturo Rest Improves its Sanitary Rating
1198 SW 27th Ave
Fort Lauderdale, FL 33312
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by steam table. **Corrected On-Site**
Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed at cookline HWS.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on food prep table on cookline. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed grilled onions for hot hold at 127°f. Operator reheated to comply. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs,beef and chicken stored over ready to eat plant foods in walk in cooler. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed on cookline HWS with pans. **Corrected On-Site**
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. Observed at cooklinev HWS. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. All cooked items in 45°-50°in reach in cooler over 24 hours
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 2 doors reach in cooler ,cooked beans,cooked pork,cooked chicken all items in 45°f-50°f
High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cooked plantains in 2 doors reach in cooler in cook line
Basic - Stored food not covered in walk-in cooler. Beef ,chicken ,plantains
Basic - Food stored on floor.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen
Basic - Equipment in poor repair. Rusted shelves next to ice machine Reach in cooler in cook line not maintaining proper temperature of 41°f or below,don''t use until maintaining 41°f or below
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Paper towel dispenser by hand wash sink
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
High Priority - Dead roaches on premises. 1 dead next to 3 compartment sink
Basic - Grease accumulated under cooking equipment.
High Priority - Container of medicine improperly stored. Inside food storage container
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked plantains left outside at 50,manager. Moved items to walk in cooler to bring temperature control to 41 or below. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beans at 100 on top of burners but not under control ,immediately re heated to 165 and place in hot hold at 135. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In kitchen in 2 door reach in cooler raw chicken over raw beef
Basic - Food stored in holding unit not covered. Fried plantains in 1 door White House hold unit next to steam table
Basic - Stored food not covered in walk-in cooler. Smoked ham
Basic - In-use tongs stored inside cooked beef in 2 door reach in cooler in kitchen
Basic - Bowl or other container with no handle used to dispense food. Scooping cooked rice with bowels
Basic - Equipment in poor repair. Rusted shelves in dry storage area
Basic - Reach-in cooler gasket torn/in disrepair. 2 door reach in cooler in kitchen
Basic - Soil residue build-up on nonfood-contact surface. Back side of fryers in kitchen
Basic - Soiled reach-in cooler gaskets. 2 door reach in cooler in kitchen
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In storage area next to White House hold reach in cooler,
Basic - Cleaned and sanitized equipment or utensils not properly stored.plates on top of raw fish in 2 door reach in cooler in kitchen
Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils inside in kitchen
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
Basic - Floors not constructed to be easily cleanable. Throughout restaurant
Basic - Grease accumulated under cooking equipment. And behind heavily soiled
Basic - Wet mop not stored in a manner to allow the mop to dry. Several places throughout kitchen
No Violations Were Observed
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sliced ham in walk in cooler.
Critical - Observed raw animal food stored over ready-to-eat food. in 2 reach in cooler in kitchen raw chicken over cooked beef
Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler cooked beef,cooked beans.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server touching rice and serving to customers .
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. manager touching sliced lemons.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Observed nonfood-contact equipment in poor repair.rusted shelves throughout restaurant .
Critical - Observed soiled reach-in cooler gaskets. 2 door reach in cooler in kitchen.
Critical - Observed soiled reach-in cooler gaskets. 2 door reach in cooller in kitchen.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door reach in cooler in kitchen .
Critical - Hand wash sink lacking proper hand drying provisions. in kitchen.
Critical - Observed 1 dead roaches on premises.under dischmachine . pest control invoice from 9/19/2012
Critical - Observed live flies in kitchen.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.backdoor.
Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/24/2012.
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 : 11/24/2012.
Critical - No conspicuously located thermometer in holding unit.white reachin
Observed employee with no hair restraint. Corrected On Site.
Food-contact surface not smooth and easily cleanable.reachin shelves rusty
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soil residue in storage containers.
Critical - Observed interior of microwave soiled.
Critical - Observed soil buildup inside ice bin.
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
Floors not maintained smooth and durable.
Observed attached equipment soiled with accumulated dust.fan
Critical - Observed raw animal food stored over cooked food. shells eggs in walk in cooler Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. beef in reach in cooler
Critical - Observed uncovered food in holding unit/dry storage area. poultry in reach in cooler
Critical - Observed uncovered food in holding unit/dry storage area.soups in walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. sauces , plantfoods in walk in cooler Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. flour in walk in cooler Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed soiled reach-in cooler shelves. in kitchen nextto food preparation table
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Hand wash sink lacking proper hand drying provisions. nextto micowave
Observed floor and wall junctures not coved. throughout kitchen
Floors not maintained smooth and durable. in kitchen
Observed grease accumulated under cooking equipment.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats in walk-in-cooler
Critical - Observed raw animal food stored over ready-to-eat food. shells eggs in walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. sauces , soups , meats in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed encrusted material on can opener.
Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
Observed build-up of grease on nonfood-contact surface. hood filter
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.plates in kitchen
Critical - No handwashing sign provided at a handsink used by food employees. in service areas
Critical - Hand wash sink lacking proper hand drying provisions. in service area
Observed personal care item stored with food. employee hat in kitchen
Critical - Observed food stored on floor. plant foods in stockroom
Critical - Observed uncovered food in holding unit/dry storage area.beaf, pork,sauces ,poultry in ric
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. pot in rice bucket in stockroom
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed encrusted material on can opener.
Critical - Observed buildup of soiled material on racks in the reach-in cooler. next to ice machine
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. next to ice machine
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pots in storage
Floors not maintained smooth and durable. throughout kitchen
Lights missing the proper shield, sleeve coatings or covers. in stockroom
Observed unnecessary items on the premise. broken ice machine in bar.
Observed build-up of grease on nonfood-contact surface.hood filters
Critical - Observed encrusted material on can opener.
Critical - Observed food stored on floor. onion in wic
Observed ice scoop with handle in contact with ice.
Observed moldy air conditioning vent covers.in kitchen next to crome ric
Critical - Observed no backflow preventer at a hose bibb in kitchen next to steam table
Critical - Observed raw animal food stored over cooked food. raw chicken over cook meats in ric Corrected On Site.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws in bar
Critical - Observed uncovered food in holding unit/dry storage area. in ricCorrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric
Wet mop not hung to dry.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Critical - Observed food stored on floor. produce in wic
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt in stockroom Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed no backflow preventer at a hose bibb, in kitchen next to steam table
Critical - Observed soil buildup inside ice bin.
Critical - Observed uncovered food in holding unit/dry storage area. salt in stockroom Corrected On Site. rice, sauces in wic
Critical - Observed uncovered food in holding unit/dry storage area. soups , sauces , salads in ric
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups , sauces ,salads in ric , sauces , meats in wic
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.