- High Priority - Vacuum breaker missing at hose bibb. Next to handsink
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07/02/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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5/1/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Front counter
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of soda mix stored on the floor at the front counter
- Basic - Wiping cloth sanitizing solution stored on the floor. Front counter.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, pork, chicken, ham and cheese at 48°f in the cookline reach in cooler. Corrective action taken moved to another unit capable of maintaining proper temperatures.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.cooked chicken at 125°f at the cookline, reheated to 165°f. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Next to handsink
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter handsink used as dump sink
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Coleslaw cooling in a tightly closed plastic container found at 65°f, according to PIC cooling for 1/2h. Corrective action taken, uncovered.
- 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. Cookline reach in cooler
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5/1/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/23/2013 | Routine - Food | Administrative complaint recommended |
- High Priority - Observed 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. Cutting cooked spare ribs.
- High Priority - Observed establishment operating without a license from the Division of Hotels and Restaurants.
- Intermediate - Observed food manager certification expired.
- Basic - Observed no Heimlich maneuver/choking sign posted.
- Intermediate - Observed no chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Basic - Observed no conspicuously located ambient air temperature thermometer in cold holding unit.
- Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - Observed no proof of required state approved employee training provided at the time of the licensing inspection.
- Intermediate - Observed potentially hazardous (time/temperature control for safety) food covered while cooling. 55 degrees F cooked ribs covered while cooling last night.
- High Priority - Observed raw animal food stored over/with ready-to-eat food in reach-in freezer: not all products commercially packaged.
- Intermediate - Observed ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, brisket not marked.
- Basic - Observed single-service articles not stored inverted or protected from contamination.
- Basic - Observed standing water in mop sink/mop sink draining very slowly.
- High Priority - Observed stop sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 55 degrees F spare ribs covered while cooling.
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10/16/2013 | Routine - Food | Warning Issued |
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