- No Violations Were Observed
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10/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface, sides of fryer, cookline in kitchen. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 50-53° seafood in single door cooler, placed at 10 am this morning. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Traulsen 2 door cooler at 54-58° stop sale. Beef, chicken, eggs, yuca, cut tomatoes, potatoes, pasta, all placed in cooler at 10 am this morning. **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2 door Traulsen at 54-57°. **Warning**
- Intermediate - 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. Traulsen 2 door cooler 54-58°. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- 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. Single door cooler 50-53° **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in Traulsen at cookline, kitchen. **Warning**
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10/02/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/19/2014 | Routine - Food | Call Back - Complied |
- 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. Ronald Sheridan, Enzo frassinelli, Glenda Cruz.
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6/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons on cart at cookline.
- Basic - Equipment in poor repair. 2 coolers at cookline not maintaining 41° or under.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall cooler at cookline.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers, flipped, **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm-wait station. 50 ppm, put chlorix inside. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All foods at 48-50°'cooked beef chunks, boiled pasta, raw eggs, raw chicken, hot dogs. Stop sale on cooked foods, raw foods moved to freezer, corrective action taken. 24 hour callback required.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, pork over vegetables in tall cooler at cook line.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw seafood for ceviche at 47-49°, placed on ice lowering temperature to 45-46°, corrective action taken. 24'hour callback required.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2-coolers not maintaining 41° or under.
- Intermediate - Employee used handwash sink as a dump sink. Placing glasses inside. Moved glasses to kitchen. **Corrected On-Site**
- 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. Ronald Sheridan, Enzo frassinelli, Glenda Cruz.
- Intermediate - Spray bottle containing toxic substance not labeled. Windex, labeled, **Corrected On-Site**
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6/16/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
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