- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small black Refridgerator behind the front counter.
- Basic - Wall soiled with accumulated grease. To the right of the deep fat fryer.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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 chicken in a Refridgerator.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner behind the front counter.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Oil
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.several stews in kitchen all night at 77 ? f- see stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Stews
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a prohibited area.hand washing sink **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.oil
- High Priority - License is expired and is more than 60 after expiration date. ref number 127049091 **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all ready to eat in reach in cooler- stop sale issued
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.eggs over ready to eat **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.wrong type of gloves **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.stews and cooked beans in reach in cooler at 50? f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- 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. Reach n cooler- thermostat at lowest **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/13/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat at 49* F in reach in cooler- Corrective action - Lowered thermostat
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 03/31/12.
- Missing drain plug at dumpster.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 03/31/12.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Salad 50* F-Corrective action in bain mary-
- Critical - Observed toxic item improperly stored. Paint in kitcheb Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Several items in long term reach in cooler Corrected On Site.
- Plumbing system in disrepair. Mop sink
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.Oil
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1/31/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Plumbing system improperly repaired. Three compartment sink faucet
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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9/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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