- Basic - Opened employee sandwich in walk in cooler **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roaches on premises. Observed one dead roach in front counter area. Cleaned and sanitized. Pest control conducted on 01/12/14 according to mgr. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sushi on the walk in cooler.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front counter cabinets in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup inside salt container **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. 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. Make table open top reach in cooler and flip top reach in cooler at the front line.
- Basic - Ice scoop handle in contact with ice. **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. Sugar **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Counter lemonade area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. Cheese, ham, turkey, sausages at 48-52°F on the fliptop reach in cooler and open top reach in cooler at the front line. Implemented time control procedure **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Front counter **Corrected On-Site**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in an ice bath, moved inside a cooler, 44?F at the end of the inspection. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steak Sandwiches at the front counter, discarded. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook line not changed when switching from raw to ready to eat food
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. employee's restrooms, customer restroom.
- Critical - Observed encrusted material on can opener.
- Observed nonfood-contact equipment in poor repair. countertop front counter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in the flip top reach in cooler, cardboard tray was removed, temperature at the end of the inspection was 41 degrees fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. provolone cheese. implemented time control. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with oil, sauces, salt and pepper. Corrected On Site.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.sandwich station , provide report for repairs, use other reach in coolers available that maintain 41 under while fixed.
- Critical - Cold water not provided/shut off at employee handwash sink.Kitchen, see 29.
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen See 29.
- Light not functioning.Kitchen, prep area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue. Sandwich station.
- Observed nonfood-contact equipment in poor repair, counter tops, front area. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Turkey breast, chicken. reaach in, sandwich station. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Plumbing system in disrepair.Faucet, HWS, kitchen.
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.Burned. Repeat Violation.
- Critical - Observed food stored on floor.Bread, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles improperly stored.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall's baseboard tiles (5) in disrepair.Cash Register's area, back door area and wi cooler and sink areas.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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. 13 employees.
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3/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food stored on floor.WI cooler, Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
- Critical. Observed hand wash sink used for purpose other than washing hands. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed residue build-up on storage counters.
- Observed food debris accumulated on kitchen floor.Prep area.
- Observed wall's baseboard in disrepair.
- Ceiling not smooth and easily cleanable.
- Observed 2 ceiling tiles in disrepair, prep area.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. 13 employees.
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1/13/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Stop sale 1 pound if turkey breast, 1/2 pound of chicken and 1/4 pound of ham due to improper temperatures over 4 hours, reach in, cook's line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, reach in,cook's line. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cook's line.
- Critical. No conspicuously located thermometer in holding unit.Reach in, front line.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep area. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, storage counters, front line.
- Critical. Observed soil residue in storage containers.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Handwash sink not accessible for employee use at all times.Prep area, Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed grease on the ground and/or pad, back door.
- Ceiling not smooth and easily cleanable.
- Light not functioning, WI frezer, Repeat Violation.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable, prep area.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification, 90 days.
- Critical. Violation: 53B-08-1 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. 60 days.
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4/14/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-33-1 Observed equipment in poor repair, can opener.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the walk-in cooler.
- Violation: 29-11-1 Observed leaking Waste pipes, all 3 handwash sinks.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable, prep area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers, WI cooler and frezer..
- Violation: 38-10-1 Light not functioning, WI frezer.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification, 90 days.
- Critical. Violation: 53B-08-1 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. 60 days.
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4/1/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed employee improperly washing hands, see 29, 27, 31.
- Observed equipment in poor repair, can opener.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of water residue.
- Critical. Cold water not provided/shut off at employee handwash sink, pipes leaking.
- Critical. Hot water not provided/shut off at employee hand wash sink.pipes leaking.
- Observed leaking Waste pipes, all 3 handwash sinks.
- Critical. Handwash sink not accessible for employee use at all times.All 3 sinks leaking, waste lines.
- Ceiling not smooth and easily cleanable, prep area.
- Lights missing the proper shield, sleeve coatings or covers, WI cooler and frezer..
- Light not functioning, WI frezer.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification, 90 days.
- 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. 60 days.
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3/31/2010 | Routine - Food | Warning Issued |
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