Tien Tien Chinese Food Improves its Sanitary Rating
9975 Miramar Pkwy
Miramar, FL 33025
;
No Violations Were Observed
Basic - - From inspection on 2016-09-06: Basic - Exterior door has a gap at the threshold that opens to the outside. The rear door. **Warning** - From follow-up inspection on 2016-09-07: Observed the same. **Time Extended**
High Priority - - From inspection on 2016-09-06: High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all food in the cook's line Bain marie cooler is above 50°F . The food was moved to the walk-in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-09-07: Observed the following temperatures of potentially hazardous foods in this same reach-in cooler. Cooked pork 47-54°F, cornstarch in water 64-67°F, fresh garlic in oil 50-53°F, cooked noodles 63-66°F, bean sprouts 64-67°F. Food has been in this cooler since 11:00 am today. All food was moved to the walk-in cooler. **Admin Complaint**
Intermediate - - From inspection on 2016-09-06: Intermediate - Reach-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. Observed all food in the cook's line Bain Marie cooler is above 50°F. **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-07: Observed all potentially hazardous foods at 47°F or higher in this same reach-in cooler. Ambient thermometer in this unit reads 52.7°F. **Admin Complaint**
Basic - Bowl or other container with no handle used to dispense food. Observed that a steel bowl is being used as a scoop for dry mustard. The bowl was removed. **Corrective Action Taken** **Warning**
Basic - Cloth used as a food-contact surface. Observed a cloth bag being used with prepped celery in the walk-in cooler. Also observed cloth covering prepped bok choy in a reach-in cooler. **Warning**
Basic - Current Hotel and Restaurant license not displayed. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cook working with food on the cook's line. He put on a hat. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface at the 3 compartment sink. **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. The rear door. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit next to the rice warmer. The water temperature was 86°. **Warning**
Basic - In-use wet wiping cloth/towel used under 2 in-use cutting boards. The cloths were removed. **Corrected On-Site** **Warning**
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Observed the inside of the BBQ oven is soiled with grease. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Observed styrofoam take-out boxes not inverted on the cook's line. The were turned over. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Observed a green 5 gallon container of flour that is not labeled. **Warning**
Basic - container of raw chicken wings stored on floor in walk-in cooler. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all food in the cook's line Bain marie cooler is above 50°F . The food was moved to the walk-in cooler. **Corrective Action Taken** **Warning**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed a cook crack a raw egg, then pick up a clean food container without washing hands. The Mgr. corrected this employee and he properly washed hands. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items above 41°F throughout the kitchen. **Repeat Violation** **Warning**
High Priority - Raw animal food stored over cooked food. Observed raw chicken stored above cooked pork in the Lowboy reach-in cooler next to the deep fat fryers. The chicken was moved below the pork. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw chicken over raw pork packaged on site. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken over raw pork. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Observed a food cart blocking the hand wash wash sink on the cook's line. It was moved. **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a brush and steel sponge in the hand wash wash sink on the cook's line. They were removed. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked cooling chicken covered while cooling in the walk-in cooler. It was uncovered. **Corrected On-Site** **Warning**
Intermediate - Reach-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. Observed all food in the cook's line Bain Marie cooler is above 50°F. **Repeat Violation** **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All trading expired on 3/15/16. **Warning**
Intermediate - Spray bottle containing degreaser not labeled. **Repeat Violation** **Warning**
Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Observed 2 large open bags of raw rice near the rear door. rice was put into containers. **Corrected On-Site** **Warning**
No Violations Were Observed
Basic - - From inspection on 2016-05-13: Basic - Soil residue build-up on nonfood-contact surface. Counter with bags **Warning** - From follow-up inspection on 2016-05-14: Counter not cleaned **Admin Complaint**
High Priority - - From inspection on 2016-05-13: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Corn starch slurry, chicken pieces, and chicken chunks. Labelled with time mark **Corrected On-Site** **Warning** - From follow-up inspection on 2016-05-14: No time mark **Admin Complaint**
High Priority - - From inspection on 2016-05-13: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Beef over shrimp **Warning** - From follow-up inspection on 2016-05-14: Beef stored over shrimp **Admin Complaint**
High Priority - - From inspection on 2016-05-13: High Priority - Raw animal food stored over ready-to-eat food. Beef over wonton **Warning** - From follow-up inspection on 2016-05-14: Chicken over shrimp **Admin Complaint**
High Priority - - From inspection on 2016-05-13: High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm chlorine **Warning** - From follow-up inspection on 2016-05-14: Wiping cloth sanitizing solution exceeds the maximum concentration allowed. Over 100 ppm chlorine **Admin Complaint**
Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning**
Basic - In-use tongs stored on equipment door handle between uses. At broiler. Removed **Corrected On-Site** **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Counter with bags **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. wontons 47°F-49°F Chicken 49°F-51°F ribs 50°F-51°F at broiler products placed on time as opposed to temperature **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Corn starch slurry, chicken pieces, and chicken chunks. Labelled with time mark **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Broth 134°F at steam table. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Beef over shrimp **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Beef over wonton **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm chlorine **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Printed and completed DBPR application. **Corrected On-Site** **Warning**
Intermediate - Reach-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. At broiler **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat in walk in cooler **Warning**
Basic - Build-up of grease on nonfood-contact surface. Shelves under prep tables. **Repeat Violation** **Warning**Shelves soiled at call back.
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area. **Repeat Violation** **Warning**Missing at call back.
Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**Grease build up observed at callback.
Basic - Paper towel used as liner for food container. Egg rolls in walk in cooler. **Warning**Observed paper bag used at liner during call back. Observed cloth used to cover cut broccoli.Operator asked not to line food with non food grade cloth, bag, or paper towel is to be used.
Basic - Rusted nonfood-contact shelves. **Warning**Rusted observed on shelves at call back.
Basic - Screen in door torn/in poor repair. Back door. **Warning**Screen torn at callback.
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer and degreaser **Repeat Violation** **Warning**Not labeled at call back. Reminder offered to operator.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen floor. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Shelves under prep tables. **Repeat Violation** **Warning**
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area. **Repeat Violation** **Warning**
Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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. Sugar container **Corrected On-Site** **Warning**
Basic - Paper towel used as liner for food container. Egg rolls in walk in cooler. **Warning**
Basic - Rusted nonfood-contact shelves. **Warning**
Basic - Screen in door torn/in poor repair. Back door. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Warning**
High Priority - Hotel and Restaurant license is expired. **Warning**
Intermediate - No probe thermometer provided to measure temperature of food products. Operator had a thermometer that checks surface temperature. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken at 97-128, cooling at room temperature. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer and degreaser **Repeat Violation** **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Floor not cleaned when the least amount of food is exposed.
Basic - Food stored in holding unit not covered.
Basic - Stored food not covered in walk-in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Raw animal food stored over cooked food.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rice cooker and food warmer machine.
Basic - Cove molding at floor/wall juncture broken/missing throughout kitchen.
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Basic - Food debris accumulated on kitchen floor.
Basic - Food stored in a location that is exposed to splash/dust. Chicken in kitchen area
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Exposed single building block with a buildup of Grease in kitchen.
Basic - Shelf under preparation table soiled with food debris.
Basic - Stored food not covered in walk-in cooler. Chicken and egg roll.
Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. In kitchen next to exit door.
Basic - Wall soiled with accumulated food debris throughout kitchen.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken and beef
High Priority - Shell eggs in use or stored with cracks or broken shells. 1 egg found in container. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found in kitchen.
Basic - Bowl or other container with no handle used to dispense food. No handled pan inside flour container. **Corrected On-Site**
Basic - Cardboard used to line nonfood-contact shelves.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Some acoustic tiles in prep areas.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Food debris accumulated on kitchen floor.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover in disrepair at the kitchen
Basic - Shelf under preparation table soiled with food debris.
Basic - Wall in disrepair. Next to walk in cooler, next to back door,
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried chicken at 52°f on a prep area reach in cooler, according to mgr the food was just moved inside the unit, other food in this unit at 40°f.
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink Blocked by cart. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried shrimps at 79°f on the prep area, less than 2h cooling according to mgr, moved inside the walk in cooler. **Corrected On-Site**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation** **Warning**
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
Basic - Cardboard used to line nonfood-contact shelves. **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation** **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Water bottle **Warning**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Meat in a freezer in thnk you bag **Warning**
Basic - Reuse of single-use gloves. **Corrected On-Site** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Dead roaches on premises. Two dead roaches in the restroom. Cleaned **Corrected On-Site** **Warning**
Intermediate - Food manager certification expired. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Hood & filters **Warning**
High Priority - Vacuum breaker missing at hose bibb. Outdoor mop sink **Warning** According to mgr there is no water on that line.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rolls, implemented time control procedure. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Cook line, implemented time control procedure **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken cooling at room temperature on the prep area found at 97F, 1h 45 min according to mgr, moved inside a freezer. **Corrected On-Site** **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer not all products commercially packaged. Raw beef over ice in a freezer. **Warning**
Basic - Food stored on floor. Rice bag on the floor. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands. Washed vegetables. Establishment has no approved Alternative Operating Procedure. Employee put gloves on. **Warning** **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Bowl or other container with no handle used to dispense food., flour, sugar. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Build-up of grease on nonfood-contact surface. Hood & filters **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen and dry storage shelves. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes. **Corrected On-Site** **Warning**
Intermediate - Cold water not provided/shut off at employee handwash sink. Restroom **Warning**
High Priority - Vacuum breaker missing at hose bibb. Outdoor mop sink **Warning**
Basic - Bathroom door not self-closing. **Warning**
Basic - Food debris accumulated on kitchen floor. **Repeat Violation** **Warning**
Basic - Wall soiled with accumulated food debris. **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken, pork at theprep area. Corrected On Site. moved inside the walk in cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs, bean sprouts, noodles, garlic & oil at the prep area. Corrected On Site. using time in lieu of temperature.
Critical - Observed potentially hazardous food thawed at room temperature. seafood, poultry. Corrected On Site. moved inside a cooler.
Critical - Observed torn packages/bags of food exposing the contents to contamination. rice. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw meat over sauces in the walk in cooler. Corrected On Site.
Critical - Observed food stored on floor. onions. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Corrected On Site. gloves
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon. Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves and counters. Repeat Violation.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Observed food debris accumulated on kitchen floor. Repeat Violation.
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
Critical - Violation: 35B-05-1Outer openings not protected and vermin and/or environmental cross-contamination present. Void observed on bottom back door. Screen door in disrepair. Repeat Violation.
Violation: 37-12-1Ceiling not smooth and easily cleanable. Repeat Violation.
Violation: 42-11-1Observed unnecessary items on the premise.
Critical - Violation: 01B-14-1Observed dented/rusted cans.Soice sauce.Discarded.Corrected On Site.
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice. See 3d. Corrected On Site.Product discarded.
Critical - Violation: 03D-05-1Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.White rice, 51 F wi cooler. Discarded. Corrected On Site.
Critical - Violation: 08B-09-1Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Critical - Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.
Critical - Violation: 22-19-1Observed interior of microwave soiled.
Critical - Violation: 22-26-1Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits.Storage containers.
Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.Cooks line.
Violation: 23-03-1Observed build-up of grease on grill cooking equipment.
Violation: 23-06-1Observed build-up of food debris, dust or dirt on storage counters.
Violation: 23-07-1Observed gaskets with slimy/mold-like build-up.
Critical - Violation: 35A-05-1Observed roach activity as evidenced by one live roaches found on floor under stoves, grill area. Extermination iin progress, see D. O files for report. Send additional reports bi-weekly via fax 954 956 5699.
Critical - Violation: 35A-06-1Observed the accumulation of dead roaches in control devices.
Critical - Violation: 35B-05-1Outer openings not protected and vermin and/or environmental cross-contamination present. Void observed on bottom back door. Screen door in disrepair. Repeat Violation.
Violation: 36-08-1Observed floor and wall junctures not coved.
Violation: 36-13-1Observed grease accumulated under cooking equipment.
Violation: 36-15-1Observed food debris accumulated on kitchen floor.
Violation: 37-03-1Observed wall in disrepair under Handwash sink area.Holes.
Violation: 37-03-1Observed wall's baseboard in disrepair throughout property.
Violation: 37-12-1Ceiling not smooth and easily cleanable. Repeat Violation.
Violation: 37-13-1Observed ceiling tiles with water damage. Kitchen.
Violation: 37-16-1Observed ceiling soiled with accumulated grease. Repeat Violation.
Violation: 42-11-1Observed unnecessary items on the premise.
Critical - Observed dented/rusted cans.Soice sauce.Discarded.Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice. See 3d. Corrected On Site.Product discarded.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.White rice, 51 F wi cooler. Discarded. Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of microwave soiled.
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.Storage containers.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Cooks line.
Observed build-up of grease on grill cooking equipment.
Observed build-up of food debris, dust or dirt on storage counters.
Observed gaskets with slimy/mold-like build-up.
Critical - Observed roach activity as evidenced by one live roaches found on floor under stoves, grill area. Extermination iin progress, see D. O files for report. Send additional reports bi-weekly via fax 954 956 5699.
Critical - Observed the accumulation of dead roaches in control devices.
Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Void observed on bottom back door. Screen door in disrepair. Repeat Violation.
Observed floor and wall junctures not coved.
Observed grease accumulated under cooking equipment.
Observed food debris accumulated on kitchen floor.
Observed wall in disrepair under Handwash sink area.Holes.
Observed wall's baseboard in disrepair throughout property.
Ceiling not smooth and easily cleanable. Repeat Violation.
Observed ceiling tiles with water damage. Kitchen.
Observed ceiling soiled with accumulated grease. Repeat Violation.
Observed unnecessary items on the premise.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Chicken, pork, wi cooler. Repeat Violation. Corrected On Site.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Chicken, cook's line, 79 F. Corrected On Site. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken, eggs, cook's line. Corrected On Site.
Critical - Prep surface not sanitized after contamination and prior to use. Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed build-up of food debris, dust or dirt under 3 compartment sink.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.Screen dooor in disrepair.
Ceiling not smooth and easily cleanable. Repeat Violation.
Observed ceiling soiled with accumulated grease.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Ribs, Corrected On Site.
Critical - Observed raw animal food stored over cooked food.Wi cooler, Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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. Corrected On Site. Repeat Violation.
Critical - Observed employee improperly washing hands. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed wall soiled with accumulated food debris.Prep area.
Ceiling not smooth and easily cleanable.
Observed ceiling tiles in disrepair.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles, rice in walk-in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, shrimp, pork ribs, diced ham in walk-in cooler
Critical - No conspicuously located thermometer in holding unit. reach-in cooler on cookline
Critical - Observed potentially hazardous food thawed at room temperature. chicken Corrected On Site.
Critical - Observed food stored on floor. onions
Critical - Observed food stored on floor. porkCorrected On Site.
Critical - Observed cloth gloves contacting ready-to-eat food. Repeat Violation.
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. in rice container
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 00ppm in sanitizer bucket Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler gaskets. black build-up. reach-in cooler next to fryers
Observed build-up of dust and/or dirt on nonfood-contact surface. fan guard in walk-in cooler
Observed clean utensils/equipment stored in dirty drawers/containers.
Observed grease/debris accumulated under cooking equipment, coolers, prep table, shelfs.
Observed wall soiled with accumulated dust, grease and food debris. throughout
Ceiling not smooth and easily cleanable.
Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site, confirmation # 87043793.
Critical - Exit signs not properly illuminated, front door.For reporting purposes only.
Critical - Hand wash sink lacking proper hand drying provisions, restroom.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
Observed build-up of grease on nonfood-contact surface, storage counters, kitchen's fan.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Observed ceiling tiles in disrepair, prep area.
Critical - Observed dented/rusted cans.
Critical - Observed employee wash hands with no soap.
Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Critical - Observed food storage containers and a slicer machine stored inside restroom.
Observed food debris accumulated on kitchen floor.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
Observed grease on the ground and/or pad around grease receptacle.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
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 interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
Critical - Observed soil residue in storage containers.
Critical - Prep surface not sanitized after contamination and prior to use.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.
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
In use food dispensing utensils properly stored
In use food dispensing utensils properly stored
Non-food contact surfaces clean
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
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 - 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
Single service items properly stored, handled, dispensed
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
Critical - Toxic items properly stored
Critical - Toxic items properly stored
Wiping cloths clean, used properly, stored
Clean clothes, hair restraints
Employee lockers provided and used, clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
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
Critical - Original container: properly labeled, date marking
Critical - Original container: properly labeled, date marking
Critical - Original container: properly labeled, date marking
Critical - Presence of insects/rodents. Animals prohibited
Critical - Wholesome, sound condition
Critical - Wholesome, sound condition
Critical - Wholesome, sound condition