D's Cafe Improves its Sanitary Rating
13601 Pines Blvd
Pembroke Pines, FL 33027
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Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Ham unit Repeat Violation.
Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair, reach in. Repeat Violation.
Critical - Violation: 17-09-1Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Violation: 29-08-1Plumbing system in disrepair.Waste lines, handwash sink.
Violation: 39-09-2Solid cooking equipment , small grill used to cook eggs requires a fire suppression system. For reporting purposes only.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham , Repeat Violation. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Ham unit Repeat Violation.
Observed gaskets/seals on cold holding unit in poor repair, reach in. Repeat Violation.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
Plumbing system in disrepair.Waste lines, handwash sink.
Solid cooking equipment , small grill used to cook eggs requires a fire suppression system. For reporting purposes only.Repeat Violation.
Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Bainmarie unit.
Observed gaskets/seals on cold holding unit in poor repair.Reach in unit.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Displayed food not properly protected from contamination. drinking ice in rif
Critical - Hand wash sink lacking proper hand drying provisions.
Observed attached equipment soiled with accumulated dust. vent of soda machine
Critical - Observed encrusted material on can opener.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws
Observed unnecessary items on the premise. broken ice machine and deep freezer
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at 64 degrees F at counter with no refrigeration. No time in lieu of temperature in use. Corrected On Site. Food product held less than 4 hours moved to reach in cooler (RIC) to cool down to 41 degrees F or below.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Center RIC's temperature will not go below 64 degrees F, as verfied by internal thermometer and temperatures of products held inside.
Violation: 14-33-1Observed equipment in poor repair. Glass on hot holding unit broken.
Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink.
Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.
Violation: 23-05-1Observed residue build-up of a mold like substance on nonfood-contact surface. At mop sink.
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Food operations counter.
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Male restroom.
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Women's restroom.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. At hand wash sink next to beverage station in food operations area.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. At men's restroom.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. At women's restroom.
Violation: 37-03-1Observed wall in disrepair. Around mop sink.
Violation: 37-12-1Ceiling not smooth and easily cleanable. Over food operations area.
Violation: 51-09-1Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed seating for 22 at establishment with a non-seating license.
Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/23/08.
Critical - Violation: 53B-04-1Employees have not received training related to their assigned duties. Employee unaware of the proper cold holding temperature or proper warewashing (wash, rinse and sanitize).
Critical - Violation: 53B-08-1No 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. Employee training provided by the National Registry of Food Service Professionals expired on 09/08/08. This violation must be corrected by : 12/23/08.
Ceiling not smooth and easily cleanable. Over food operations area.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Center RIC's temperature will not go below 64 degrees F, as verfied by internal thermometer and temperatures of products held inside.
Critical - Employees have not received training related to their assigned duties. Employee unaware of the proper cold holding temperature or proper warewashing (wash, rinse and sanitize).
Equipment and utensils not properly air-dried. Dishes dried with a cloth.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed seating for 22 at establishment with a non-seating license.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Hot water not provided/shut off at employee hand wash sink. Food operations counter.
Critical - Hot water not provided/shut off at employee hand wash sink. Male restroom.
Critical - Hot water not provided/shut off at employee hand wash sink. Women's restroom.
Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/23/08.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
Critical - No handwashing sign provided at a handsink used by food employees. At hand wash sink next to beverage station in food operations area.
Critical - No handwashing sign provided at a handsink used by food employees. At men's restroom.
Critical - No handwashing sign provided at a handsink used by food employees. At women's restroom.
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. Employee training provided by the National Registry of Food Service Professionals expired on 09/08/08. This violation must be corrected by : 12/23/08.
Critical - Observed employee dry hands on cloth after washing. Employee wipping hands on a wet wipping cloth.
Critical - Observed employee engage in food preparation, then touching ready to eat food, without washing hands. Employee handling raw eggs, the handling bread without washing hands or changing her gloves.
Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Employee washing with water and soap, then rinsing and not utilizing sanitizer.
Observed equipment in poor repair. Glass on hot holding unit broken.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. At sugar container.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Milk stored over raw shell eggs in reach in cooler with no separation between the two products.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shell eggs immediately next to wipped cream and salad dressings.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons.
Observed knife block in use to store knives.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dressings at Center RIC at 64 degrees F. Corrected On Site. Dressings voluntarily disposed by operator.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at 64 degrees F at counter with no refrigeration. No time in lieu of temperature in use. Corrected On Site. Food product held less than 4 hours moved to reach in cooler (RIC) to cool down to 41 degrees F or below.
Observed residue build-up of a mold like substance on nonfood-contact surface. At mop sink.
Critical - Observed uncovered food in holding unit/dry storage area. Ice in reach in freezer (RIF).
Observed wall in disrepair. Around mop sink.
Observed wet wiping cloths without sanitatiosolution used for occasional spills on equipment food- and nonfood-contact surfaces.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ham croquetes and meat pastries at 120 and 122 degrees F at hot holding unit. No time in lieu of temperature used and no food in the cooling down process. Corrected On Site. Operator implemented time in lieu of temperature as corrective action.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name. Sugar.