- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container, cases, and boxes.
- Basic - Clean knives/utensils stored in crevices between equipment. Spoon at 3 compartment sink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts
- Basic - Food stored in a location that is exposed to splash/dust. Pork in 3 compartment sink.
- Basic - Food stored in dry storage area not covered. Seasoning
- Basic - Leaking pipe at plumbing fixture. Found under 3 compartment sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Wontons found in walk-in freezer.
- Basic - Plastic jug cut in half and reused as scoop. Found in cook rice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef in prep area and artificial crab.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork in three compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair. True cooler
- Basic - Stored food not covered in walk-in cooler. Pasta and dressing.
- Basic - Stored food not covered in walk-in freezer. Baked potato skins.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Honey dew, cantaloupe @ 56° in fruit bar. See Stop Sale.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice @ 57° on sushi bar.
- High Priority - Dented/rusted cans present. Observed 8 badly dented cans and 1 rusted can. See Stop Sale
- 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. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Diaper box found in walk in freezer used to store multiple food items.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in true cooler found at 57°F.
- High Priority - Raw animal food stored over cooked food. Eggs in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over sauce.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi fish (salmon, tuna, and seared tilapia) all @ 57°.
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Seafood salad @ 57°. See Stop Sale.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On buffet bar.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed sushi fish temperature @ 57° in sushi bar. Seafood salad and seafood platter @ 54° in salad bar.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing equipment
- Intermediate - No cleaning agent provided in wash compartment of sink. Employees washing utensils without soap.
- Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice found at 128°F and chicken at 130°F, corrective action taken.
- 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. True cooler found at 57°F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Baked pirate skin in walk in freezer, pasta in walk in cooler, mussels in walk in cooler, sauces.
|
10/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair.
- Basic - Ceiling tile missing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair. Sushi coolers
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
|
4/4/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bathroom facility in disrepair.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment in poor repair. Sushi coolers
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in wall.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area. Buffet area where food is displayed.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink.
|
4/3/2014 | Complaint Full | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in pro areas
- Basic - Reach-in cooler gasket torn/in disrepair. True reach in freezer
- 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. No sanitizer at the dishmachine
|
9/4/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in pro areas
- Basic - Covered waste receptacle not provided in women's bathroom. Employee's restroom
- 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. Cookline reach in coolers, sushi bar reach in coolers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar display cases and reach in coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Reach-in cooler gasket torn/in disrepair. True reach in freezer
- Basic - Water leaking from faucet/faucet handle. Sushi bar hand sink.
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar.
- 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. No sanitizer at the dishmachine
- High Priority - Vacuum breaker missing at hose bibb. Dish washing area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dish washing area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to the walk in freezer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sushi bar
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
|
8/30/2013 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Hibachi Grill Buffet, 12375 Pembroke Rd, Pembroke Pines, FL »