La Cazuela Restaurant, 1835 N Pine Island Rd, Plantation, FL - Restaurant inspection findings and violations

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Business Info

Name: LA CAZUELA RESTAURANT
Type: Permanent Food Service
Address: 1835 N Pine Island Rd, Plantation, FL 33322
License #: 1623374
Total inspections: 5
Last inspection: 08/01/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Intermediate - No certified food manager for establishment. No certified food manager for the establishment at the call back inspection.
  • 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. Observed the same at the callback inspection.
08/01/2014Routine - FoodAdmin. Complaint Callback Not Complied
  • Basic - Cloth used as a food-contact surface. Observed a wet cloth being used to cover some kind of dough in the walk-in cooler.
  • Basic - Food stored on floor. Observed a case of squid stored on the floor of the walk-in freezer.
  • Basic - In-use wet wiping cloth/towel used under cutting board in a prep area. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris. Both microwave ovens in the kitchen.
  • Basic - Reach-in cooler gasket torn/in disrepair. Bottom gasket on the door of the Frigidare reach-in cooler.
  • Basic - Working container of food not labeled in English. Observed food storage containers that are labeled, are labeled only in Spanish. **Admin Complaint** **Repeat Violation**
  • Basic - Working containers of food removed from original container not identified by common name. Flour containers stored in a hallway at the rear of the kitchen.
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all food out of temperature in the larger Bain Marie cooler on the cook's line. Food was moved to the walk-in cooler.
  • Intermediate - Employee filled water pitcher/cup at handwash sink. Observed a waiter fill a water pitcher at a hand sink. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinsing a wiping cloth in a hand sink.
  • Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Admin Complaint** **Repeat Violation**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Chlorine sanitizer used for wiping cloths.
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
  • 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. **Admin Complaint** **Repeat Violation**
  • 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. The larger Bain Marie cooler on the cook's line.
08/01/2014Routine - FoodAdministrative complaint recommended
  • Intermediate - No certified food manager for establishment.
  • 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.
4/4/2014Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Bowl or other container with no handle used to dispense food. Used for rice and sugar.
  • Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
  • Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Straws by a hand wash sink in the kitchen. **Corrected On-Site**
  • Basic - Unwrapped single-service utensils not presented so that only the handles are touched.spoons for soup in the kitchen. **Corrected On-Site**
  • Basic - Working container of food not labeled in English.
  • 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.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken above empanadas **Corrected On-Site**
  • Intermediate - Equipment drain line draining into handwash sink. End of the cooks line. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times. Grinder is in front of the hand wash sink. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Gallon of milk in ice in the hand wSh sink near the dish machine. **Corrected On-Site**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. End of the cooks line.
  • Intermediate - No certified food manager for establishment.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of the cooks line.
  • 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
  • Intermediate - Slicer blade guard soiled with old food debris.
1/31/2014Routine - FoodWarning Issued
  • Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
  • Basic - Hole in wall.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. In cook line .
  • Intermediate - Manager lacking proof of food manager certification.
  • 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.
10/9/2013Food-Licensing InspectionInspection Completed - No Further Action

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