- Basic - Clean knives/utensils stored in crevices between equipment. Observed knives stored between a piece of plywood and the wall in the kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. The 2 employees serving food at the front counter.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that metal line pans are stacked wet on a shelf near the 3 compartment sink.
- Basic - Food stored on floor. Observed 2 bus tubs of raw chicken stored on the floor of the walk-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed frozen lamb fat being thawed in the walk-in cooler in a Thank-you bag.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the front counter **Corrected On-Site**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food and an employee wash small wares at the 3 compartment sink.
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Stored food not covered in walk-in cooler. Raw chicken and raw lamb.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken on top of lamb **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in the establishment.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand sink in the rear of the establishment **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At the hand sink in the rear of the establishment.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom.
- Basic - Raw animal food stored above unwashed produce. Raw chicken . **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Reach in cooler
- Intermediate - Food manager certification expired. **Warning **manager have appointment during pass over- time extension
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3/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Condensation or other drainage not disposed of according to law. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.flour
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.Corrective action- back in reach in cooler
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Reach in cooler
- Intermediate - Food manager certification expired. **Warning**
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1/10/2013 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. Shelves
- Plumbing system in disrepair.Ac pipe
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2012 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 05/05/12.
- Critical - Observed dented/rusted cans. Manager discarded-
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken / raw beef Corrected On Site.
- Observed wall soiled with accumulated food debris.
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3/5/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried wet stacking. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions cookline. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions ladies room. Corrected On Site.
- Critical - Observed food stored on floor walk in cooler, vegetables.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food cabbage. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food turkey over cabbage. Corrected On Site.
- Observed single-service articles stored without protection from contamination by register. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Working containers of food removed from original container not identified by common name oil. Corrected On Site.
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions ladiesroom.
- Ceiling not smooth and easily cleanable.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Observed unlabeled spray bottle.
- 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
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9/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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