Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin cooler holding temperature of 46 degrees Repeat Violation.
Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
Critical. Observed uncovered food in holding unit/dry storage area. Walkin cooler. Repeat Violation. Corrected On Site.
Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Deli paper not used. Repeat Violation. Repeat Violation. This violation must be corrected by : 9/22/09.
Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
Critical. Observed rodent activity as evidenced by rodent droppings found.10 dried in dry storage. Repeat Violation.
Observed grease accumulated under cooking equipment. Fryers.
Observed food debris accumulated on kitchen floor. Beside stove.
Observed wall soiled with accumulated black debris in dishwashing area.
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