- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives at the sushi station **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Vinegar and water bottle **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. No soda gun holster at the soda gun for waitstaff at the bar.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw ground beef over pork chop in the reach-in cooler drawer on the cooks line
- Intermediate - Employee used handwash sink as a dump sink. Observed ice cubes in a hand sink on the cooks line. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At one of the 2 hand sinks at the bar. **Corrected On-Site**
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi station
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee's restroom **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 52°f on the wait station. Iced down to 41°f **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- 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, rice sauces at the cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw eggs over cooked mushrooms in a cooler. **Corrected On-Site**
- 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** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleanser.
|
11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line **Corrected On-Site** **Repeat Violation**
- Basic - Plumbing system in disrepair. Loose faucet on employee's restroom.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Tomatoes **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. Boiled eggs, beef, peppers, mushrooms, crumbled cheese in a cook line open top reach in cooler. Implemented time control **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Honey butter at room temperature on the prep area, moved to the walk in cooler.
- High Priority - Cheese sauce hot held at less than 135 degrees Fahrenheit at the cook line. Reheated to 165?F. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese on a cook line reach in cooler at 47?F in an overloaded container, move inside the unit, 41?F at the end of the inspection. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Cooked broccoli, bread, gloves on. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream butter in an ice bath at the waitress station, iced down to 41?F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes, rice in a Alto-Shaam at 126?F, reheated to 165?F **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Repeat Violation**
- 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**
- 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. Cookline open top reach in cooler
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site** **Repeat Violation**
|
5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. broiler station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline, cheese. Corrected On Site. gloves. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. warewashing area. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese mix, blanched asparagus on a cookline reach in cooler. Corrected On Site. discarded
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over cut vegetables in the cookline reach in coolerr, raw eggs over broccoli in the prep area reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. bar. Corrected On Site.
- Plumbing system in disrepair. hot water faucet in disrepair, cookline handsink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice (fried rice). Corrected On Site. implemented time control procedure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice in altoshaam, Corrected On Site, reheated to 165 degrees fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name. flour. Corrected On Site. Repeat Violation.
|
10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. 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. cheese. Corrected On Site. gloves.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed dispensing equipment that allows contamination. no handled cup or bowl inside a food container, pepper. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. aluminum pan inside cookline handsink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. dessert station. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crabb at the prep area, Corrected On Site. ice bath
- Critical - Observed raw animal food stored over cooked food. raw seafood over cooked ribs in a drawer reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw salmon over ham (prosciutto) in the walk in cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. dessert station.
- Critical - Working containers of food removed from original container not identified by common name. seasons. Corrected On Site.
|
6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.2 units, Corrected On Site.
- 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. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler, cooks line, available on premises to be installed.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Plumbing system in disrepair.Faucet leaking, HWS, cooks line.
|
12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
|
5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline . Repeat Violation.
- 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.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. cookline above grill . For reporting purposes only.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline top shelfs
- Observed gaskets with slimy/mold-like build-up. reach-in coolers
- Critical. Observed unlabeled spray bottle. blue liquid at bar Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. in dishwash area
|
12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in, cook's line. Corrected On Site.
- Critical. 2thermometers missing in holding unit.Cook's line. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Dishwasher. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands.Bar, Corrected On Site.
- Observed 2 cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical. Observed bar handwash sink's faucets unclean.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
|
6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. One broken thermometer in holding unit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. Corrected On Site.
- Critical. Observed soil residue in storage containers. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Waste line missing at soda gun holster. Corrected On Site.
- Critical. Observed handwash sink's faucets not clean. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
|
12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Brimstone Woodfire Grill, 14575 Sw 5 St, Pembroke Pines, FL »