- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/8/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes at the bar. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons at the buffet line
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimps over imitation crabmeat. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar, Cookline **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. 83°f. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution bucket stored on the floor. Buffet line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on 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. Cooked noodles/pasta at 61°f held in individual portion bags at room temperature on cookline. All noodles must be reheated and served within the remaining safe time of 2 hours (4 hour limit). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice at 95°f held at room temperature on cookline - rice was reheated immediately for immediate service. AND rice in rice cooker held at 123°f - this rice was reheated in rice cooker and held at 135°f or above.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top of container with sliced/cot carrots in walk in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing sanitizer bucket in hand wash sink behind buffet line AND storing food storage containers in rear food prep kitchen hand wash sink - employees unable to wash hands. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink AND at hand wash sink begin buffet line. **Corrected On-Site**
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Food line open top coolers.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in coolers thermometers
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Walk-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. Inner walk in cooler.
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1/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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