Thai World Improves its Sanitary Rating
11262 Pines Blvd
Pembroke Pines, FL 33026
;
Basic - Attached equipment soiled with accumulated dust, grease, or food debris.
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
Basic - Faucet/handle missing at plumbing fixture, in 3 compartments sink.
Basic - Floor soiled/has accumulation of debris.
Basic - Hole in or other damage to wall.
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Employee with no hair restraint while engaging in food preparation. The cook
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
Basic - Soil residue build-up on nonfood-contact surface. On the dish racks
Basic - Soiled reach-in cooler gaskets on the cook line.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a spray bottle of raid roach pesticide in the kitchen that states for residential use only.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Repeat Violation**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish racks and shelves soiled. **Repeat Violation**Soiled at callback.
Basic - Build-up of grease/dust/debris on hood filters.Soiled at call back.
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in handles.Soiled at callback.
Basic - Employee personal items stored in or above a food preparation area. Jackets stored on storage racks. IPAD on noodles.T shirt on rack at callback.
Basic - In-use tongs stored on equipment door handle between uses. Operator moved to dish sink. **Corrected On-Site**Hanging at callback.
Basic - Reuse of single-service articles. Ice cream buckets reused for holding food.Observed at callback.Operator began to purchase Tupperware.
High Priority - Raw animal food stored over ready-to-eat food.chest freezer had raw chicken over spring rolls.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Creamer in reach in, soups an sauces in reach in for over 24 hours.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish racks and shelves soiled. **Repeat Violation**Soiled at callback.
Basic - Build-up of grease/dust/debris on hood filters.Soiled at call back.
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in handles.Soiled at callback.
Basic - Employee personal items stored in or above a food preparation area. Jackets stored on storage racks. IPAD on noodles.T shirt on rack at callback.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - In-use tongs stored on equipment door handle between uses. Operator moved to dish sink. **Corrected On-Site**Hanging at callback.
Basic - Reuse of single-service articles. Ice cream buckets reused for holding food.Observed at callback.
High Priority - Hotel and Restaurant license is expired.Not updated at callback. Operator has 30 days to update license.
High Priority - Raw animal food stored over ready-to-eat food.chest freezer had raw chicken over spring rolls.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.Soiled at callback.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Creamer in reach in, soups an sauces in reach in for over 24 hours.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish racks and shelves soiled. **Repeat Violation**
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in handles.
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm chlorine. **Repeat Violation** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Jackets stored on storage racks. IPAD on noodles.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Hotel and Restaurant license decal not displayed on vending machine. **Warning**
Basic - In-use tongs stored on equipment door handle between uses. Operator moved to dish sink. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw frozen chicken stored over stove. Item moved to prep sink with running cold water. **Corrected On-Site**
Basic - Reuse of single-service articles. Ice cream buckets reused for holding food.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**
High Priority - Hotel and Restaurant license is expired.
High Priority - Raw animal food stored over ready-to-eat food.chest freezer had raw chicken over spring rolls.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Creamer in reach in, soups an sauces in reach in for over 24 hours.
No Violations Were Observed
Basic - Build-up of food debris, dust or dirt on the outside of food storage containers.At time of call back workout no containers were soiled. Operator is using containers of previously purchased food. The containers are not easily cleanable and are single service.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.At time of call back books for training observed, however training has not been conducted, no certificates issued yet for the cook.
Basic - Bowl or other container with no handle used to dispense food. Observed that plastic take-out bowls are being used as scoops for food.
Basic - Build-up of food debris, dust or dirt on the outside of food storage containers.
Basic - Buildup of food debris/soil residue on the Bain Marie cooler door handles on the cook's line. Handles were immediately cleaned. **Corrected On-Site* **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Both cook's in the kitchen. They both put on hats. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth was removed. **Corrected On-Site**
Basic - Raw animal food stored above unwashed produce. Observed that raw eggs were being stored above unwashed carrots in a reach-in cooler. The eggs were moved to a bottom shelf. **Corrected On-Site**
High Priority - In-use utensil stored in unclean water below 135 degrees Fahrenheit. Observed utensils in standing water with a temperature of 86°. The water was dumped and the utensils put in the 3 compartment sink for cleaning. **Corrective Action Taken**
Intermediate - Accumulation of food debris/grease on food-contact surface. Observed that a container used for flouring food has a build-up of old food inside the container.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
Basic - Food stored in holding unit not covered. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No end caps
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Basic - Bowl or other container with no handle used to dispense food. Observed non-handled plastic take-out containers used for flour and sugar.
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 cooks with no hats. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef and shrimp being thawed at room temperature in the kitchen. Placed under refrigeration. **Corrected On-Site**
Basic - Reuse of single-service articles. Observed cardboard egg cartons being re-used to store fish skin on in a reach-in cooler. Stop sale issued for fish skins.
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in the kitchen.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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.observed a cookhanble just cooked fried wontons bare handed. Operator discarded.
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed flour being stored in a 5 gallon bucket meant to store chemicals.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs and cooked rice being stored out of temperature in the pTrue glass door reach-in cooler in the kitchen.
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over spring rolls in a chest freezer in the kitchen. Observed raw chicken on top on egg roll wrappers in a reach-in freezer in the kitchen. **Repeat Violation**
Intermediate - Inside of the dish machine is encrusted with grease and/or soil deposits.
Intermediate - Reach-in cooler not 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. True reach-in cooler in the kitchen.
Basic - Bowl or other container with no handle used to dispense food. Cup inside sugar container. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
Basic - Case/container/bag of food stored on floor in dry storage area. Noodles
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
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. Glass door reach in cooler. **Admin Complaint** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils, rice spoon. **Corrected On-Site** **Repeat Violation**
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimps. **Corrected On-Site**
Basic - Wall soiled with accumulated food debris.
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tofu, noodles, plant foods in the glass door reach in cooler at 48°F. **Admin Complaint** **Repeat Violation**
High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at 86°Af on a prep table, Moved to a cooler. Rice at 120°F in a rice warmer, operator instructed to reheat the rice to 165°F. **Admin Complaint** **Repeat Violation**
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Broccoli, cabbage, bean sprouts, mushrooms, bamboo on a prep table at 67-78°F. Moved inside a cooler.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimps, chicken at 48°F on overloaded containers on the open top reach in cooler, moved inside the unit
High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup at 126°F on the cookline, operator instructed to reheat the soup to 165°F. **Admin Complaint** **Repeat Violation**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer at greater than 200ppm
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning** **Repeat Violation**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tofu, beef in the glass door TRUE reach in cooler; tofu, bean sprouts, chicken, shrimps in the cook line open top reach in cooler. Iced down to 41Af or moved to another unit, 43F at the end of the inspection. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at the cook line, reheated to 165F. **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not 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. TRUE glass door reach in cooler. Cook line open top reach in cooler. **Warning** **Repeat Violation**
Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw meat over cut vegetables in a cooler. **Warning**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice. **Repeat Violation** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Poultry in a freezer. **Warning**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Microwaves in plywood shelves. **Repeat Violation** **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Cook line equipment. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Microwave shelves, cook line shelves **Repeat Violation** **Warning**
High Priority - Dead roaches on premises. Two dead roaches under the dish machine, two dead roaches on the dry storage area floor, two dead roaches under the kitchen hand sink. Pest control conducted on 02/21/13 invoice provided. Area was cleaned. **Corrected On-Site** **Warning**
Basic - Grease accumulated under cooking equipment. **Warning**
Basic - Hole in wall. Under 3 compartment sink. **Warning**
Basic - Wall soiled with accumulated food debris. Cook line **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning** **Repeat Violation**
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu in the coolers.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, dumplings in the coolers.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu, seafood, beef, poultry in the cookline open top reach in cooler. moved to another unit capable of maintaining proper temperature. dropped 4 degrees fahrenheit by the end of the inspection.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reconstituted noodles at the prep area. Corrected On Site. moved to a cooler.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the prep area. Corrected On Site. moved to a cooler. dropped 9 degrees by the end of the inspection.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline opentop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Observed potentially hazardous food thawed at room temperature. duck, squids. Corrected On Site. duck was moved to a freezer, squids placed under cold running water.
Critical - Observed torn packages/bags of food exposing the contents to contamination. flour. Corrected On Site.
Critical - Observed cloth used as a food-contact surface. dumplings covered with a cloth in the glass door reach in cooler. Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice. Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee with no hair restraint. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. cardboard and raw wood shelves in kitchen.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
Ceiling not smooth and easily cleanable. acoustic tiles in prep area.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
Violation: 37-12-1Ceiling not smooth and easily cleanable. Repeat Violation.
Violation: 38-10-1Light not functioning.Dry storage room.
Violation: 38-10-1Light not functioning.Reach in, Repeat Violation.
Critical - Observed dented/rusted cans.Veggies ], Corrected On Site.
Critical - Observed raw animal food stored over cooked food.Row chicken over cooked chicken, cooks line, Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Ceiling not smooth and easily cleanable. Repeat Violation.
Light not functioning.Reach in, Repeat Violation.
Light not functioning.Dry storage room.
Critical - Establishment operating without a current Hotel and Restaurant license.Due $50.00, Corrected On Site.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
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.Expired.
Violation: 37-12-1Ceiling not smooth and easily cleanable.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beef, Chicken, veggies. Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.Use 3 compartment sink until fixed.
Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Critical - Observed the use of an unclean thermometer.
Critical - Observed soiled reach-in cooler shelves.Kitchen.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Slicer machine.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Reach in coolers, kitchen, Repeat Violation.
Observed build-up of food debris, dust or dirt on storage racks throughout kitchen.
Observed gaskets with slimy/mold-like build-up.
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Knives, cooks line.
Critical - Observed bathroom facility not clean.
Critical - Observed roach activity as evidenced by about 12 dead roaches found near mop sink area. Provide last exterminator's report by-weekly until CB inspection via fax: 954-954-5699.
Observed grease accumulated under cooking equipment.
Observed grease accumulated under storage racks equipment. Mop sink area.
Observed food debris and dead roaches accumulated on kitchen floor. Mop sink area.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated grease.Cooks line.
Ceiling not smooth and easily cleanable.
Observed ceiling tiles in disrepair, holes, .Kitchen.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Light not functioning.Reach in cooler and frezer. Repeat Violation.
Light not functioning.Prep area.
Observed unnecessary items on the premise.Too much carboard boxes and old equipment maintained on premises.
Critical - Observed dented/rusted cans. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
Critical - No conspicuously located thermometer in holding unit.Reach in, cooks line.
Critical - Observed raw animal food stored over cooked food.Roww eggs over cooked rice. cooks line reach in. Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Corrected On Site.
Observed nonfood-contact equipment in poor repair,reach in cooler handle in disrepair, waitress station.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
Observed soiled wet wiping cloth in use with fresh solution.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of slime in the interior of ice machine.Repeat Violation.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Repeat Violation.
Critical - Handwashing cleanser lacking at handwashing lavatory.Kitchen, Corrected On Site.
Ceiling not smooth and easily cleanable. Repeat Violation.
Observed unnecessary items on the premise.
Critical - Observed dented/rusted cans.Repeat Violation.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food, row beef over ham, reach in cook's line.Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
Observed equipment in poor repair.Observed chipped wood like container's in use.. Operator discarded them. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Instructed operator to usen3 compartment's sink instead while dish machine is fixed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
Critical - Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Cook's line. Repeat Violation.
Observed build-up of food debris, dust or dirt accumulated on dish racks and kitchen's fan.
Critical - Hot water not provided/shut offat 3 compartment's sink.
Critical - Hand wash sink lacking proper hand drying provisions.Kitchen, Corrected On Site.
Ceiling not smooth and easily cleanable. Repeat Violation.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
Ceiling not smooth and easily cleanable.
Light not functioning, reach in cooler.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Observed build-up of grease on nonfood-contact surface, kitchen's fan.
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 cutting board grooved/pitted and no longer cleanable.
Critical - Observed dented/rusted cans.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
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 potentially hazardous food thawed at room temperature.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
Critical - Observed soiled reach-in cooler gaskets.
Observed wall in disrepair.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Critical - Working containers of food removed from original container not identified by common name.
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
Critical - Sanitizing concentration
Walls, ceilings, and attached equipment, constructed, clean
Wiping cloths clean, used properly, stored
Critical - Electrical wiring - adequate, good repair
Critical - Employee training validation
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Potential for cross-contamination; storage practices; damaged food segregated
Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
In use food dispensing utensils properly stored
In use food dispensing utensils properly stored
Non-food contact surfaces clean
Non-food contact surfaces designed, constructed, maintained, installed, located
Critical - Sanitizing concentration
Single service items properly stored, handled, dispensed
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Critical - Water source safe, hot and cold under pressure
Wiping cloths clean, used properly, stored
Clean clothes, hair restraints
Critical - Cross-contamination, equipment, personnel, storage
Critical - Cross-contamination, equipment, personnel, storage
Critical - Electrical wiring - adequate, good repair
Critical - Employee training validation
Food contact surfaces designed, constructed, maintained, installed, located
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food management certification valid
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Foods handled with minimum contact
Critical - Potential for cross-contamination; storage practices; damaged food segregated
Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
Critical - Wholesome, sound condition