- Basic - Bowl or other container with no handle used to dispense food. in yellow corn meal container **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area ceiling vents rusty
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Containers under steamer near convection over using bowls for scoops
- Basic - Employee beverage container in a hot holding unit with rice, chicken and beans being hot held. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Ss cutlery in open box and unprotected
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cole slaw, cut tomato, cut lettuce, tomato salad, guacamole (with cut tomato) and shredded cheese on the open top front line reach in cooler at 46-50°f. Corrective action taken, implemented time control procedure.
- High Priority - Live, small flying insects in food preparation area. rear prep area
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing wiping cloth on front counter hand sink. **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. Front line open top reach in cooler.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Drystorage.
- 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.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 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. Front line reach in coolers. Hot 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 135 degrees Fahrenheit or hotter. Holding cabinet.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomato, cut lettuce, salads, coleslaw, cheese in the front line open top reach in cooler. Operator turned the unit colder, 42°F at the end of the inspection. **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. Cut tomatoes. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato, lettuce in an ice bath at the font line, implemented time control. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken, beans, rice on the WINHOLT holding cabinet. Rice, ground beef at the front line steam table. Reheated to 165°F **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- 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**
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. Small stall
- 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. Coffee.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage wooden shelves
- High Priority - License is expired and is more than 60 after expiration date. Confirmation no. 127061788 **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. Water bottle. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
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