- Basic - In-use ice scoop stored on soiled surface between uses. Back bar, dry storage ice scoops sits in container that cannot be washed and sanitized.
- Basic - Working containers of food removed from original container not identified by common name. Degreaser in dish room
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Repeat Violation**
- 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. Use 3 compartment sink for sanitizing until repaired.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Wings 50° in chicken cooler overnight covered in plastic containers. Spoke with pic, Kevin regarding repeat violations that could result in an Administrative Complaint.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Wings 50° in chicken cooler. Left over from last night covered and packed in 2 small containers covered at 50°, 22 pounds.
|
10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Waitress eating in wait station, moved to dining room. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish room. **Corrected On-Site** **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Dish storage shelves rusty.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area over ice machines.
- Basic - Wall soiled with accumulated black debris in mop sink area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-46° milk, sour cream, butter, noodles, pot pies, spinach dips in glass door, expo cooler. Do not use cooler until it maintains 41° or under. Stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. 119° mashed, 171° in hot hold. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 45-46° expo cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta wrapped in bags stacked to high at cookline 47°, 43°, **Corrected On-Site**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of received potentially hazardous (time/temperature control for safety) food. Asst. kitchen managers thermometer.
- 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. 45-46° expo cooler, glass doors.
|
07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Next to tea container, back room. **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Outside bar, **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tong on garnishes, bar, **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door next to mop sink.
- High Priority - Displayed food not properly protected from contamination. Lemons next to tea container, **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bru's bar. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline, **Corrected On-Site**
|
1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dish storage rack. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed at wait station butter 50°f, and sour cream 60°. Operator requested Time as a public health control form. Also added more ice to cold hold unit to comply. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Soda gun soiled. Observed 2 soiled soda guns at bar area. **Corrected On-Site**
|
10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
|
5/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Soil residue build-up on nonfood-contact surface. Back door
- 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 cannot be determined. See stop sale. Wings.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice, chilli, kitchen alto shaam
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Alto Shaam, kitchen
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Farid, Vatule, Hedly,Michael,
|
2/27/2013 | Routine - Food | Warning Issued |
- Critical - Observed expired Food Manager Certification-.J.D. Wood
- Critical - Observed food being cooled by nonapproved method-individually wraped hot cooked food in walkin @ 46-51 degrees. 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-salt-pepper. Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation. see list inside
- Critical - Vacuum breaker mising at hose bibb-mopsink.
- Critical - Working containers of food removed from original container not identified by common name-sauce bottles--cookline. Corrected On Site.-salt-pepper-wait station Repeat Violation.
|
9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Bowl or other container with no handle used to dispense food. salt and pepper. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. spinach dip. discarded. Corrected On Site.
- Critical - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. warewashing area. Corrected On Site.
- Critical - Employee failed to wash hands before putting on new set of gloves to work with food. Corrected On Site.
- Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Encrusted material on can opener blade. Corrected On Site.
- Critical - Handwash sink not accessible for employee use due to items stored in the sink. warewashing area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee handwash sink. waitress station. Corrected On Site.
- In-use ice scoop stored on soiled surface between uses, on top of the ice machine. Corrected On Site.
- In-use utensil stored in standing water less than 135 degrees Fahrenheit. pizza cutter. Corrected On Site.
- Critical - No paper towels or mechanical hand drying device provided at handwash sink. bar. Corrected On Site.
- Critical - No vacuum breaker on fitting/splitter added to hose bibb. mop sink
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in an ice bath. Corrected On Site. added ice, 41 degrees fahrenheit at the end of the inspection.
- Critical - Potentially hazardous food cooled in quantity deeper than 4 inches. spinach. Corrected On Site.
- Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. baked potatos at the cookline, chili at the steam table. Corrected On Site. reheated.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. changing from raw to ready to eat food without changing gloves.
- Critical - Soda gun soiled. bar. Corrected On Site.
- Critical - Spray bottle containing a food product not labeled. oil at the cookline. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. spinach
- Water leaking from faucet/faucet handle. waitress station hand sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour. Corrected On Site.
|
4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
|
12/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bru's Room Sports Grill, 10060 Pines Blvd, Pembroke Pines, FL »