Viva Chile, 6013 Stirling Rd, Davie, FL - Restaurant inspection findings and violations

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Business Info

Name: VIVA CHILE
Type: Permanent Food Service
Address: 6013 Stirling Rd, Davie, FL 33314
License #: 1621064
Total inspections: 13
Last inspection: 10/12/2011

Restaurant representatives - add corrected or new information about Viva Chile, 6013 Stirling Rd, Davie, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
  • Violation: 33-16-1 Observed open dumpster lid.
10/12/2011Routine - FoodCall Back - Complied
  • Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wrong date mark
  • Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. squeezed oil bottle at kitchen
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken 45 degrees reach in cooler cookline ,shrim 45 degrees,cheese 44 degrees in glass door cooler
  • Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
  • Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw beef and fish over bread at walk in cooler
  • Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw egg over milk in glass cooler at kitchen
  • Critical - Violation: 08A-28-1 Observed food stored on floor. wheat bag by mop sink
  • Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Sugar at kitchen
  • Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop handle touched sugar
  • Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. spoon in dirty container at kitchen
  • Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon by handwash sink
  • Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
  • Violation: 14-51-1 Observed nonfood-grade bag used for food storage. chest freezer
  • Critical - Violation: 22-18-1 Observed soil residue in yellow cutting board at kitchen
  • Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
  • Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. scrub in handwash sink by oven
  • Critical - Violation: 32-07-1 Observed bathrooms faucet not clean.
  • Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. emplyee rest room
  • Violation: 33-16-1 Observed open dumpster lid.
  • Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors.
  • Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. 300+ PPM
  • Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
8/12/2011Routine - FoodCall Back - Extension given, pending
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler at cookline and glass door cooler This violation must be corrected by : 08/11/11.
  • Critical - Hand wash sink lacking proper hand drying provisions. emplyee rest room
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. spoon in dirty container at kitchen
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop handle touched sugar
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon by handwash sink
  • Critical - No thermometer provided to measure temperature of food product.
  • Observed a nonfood-grade basting brush used in food.
  • Critical - Observed bathrooms faucet not clean.
  • Observed build-up of grease on nonfood-contact surface. hood filters
  • Critical - Observed food stored on floor. wheat bag by mop sink
  • Critical - Observed handwash sink used for purposes other than handwashing. scrub in handwash sink by oven
  • Observed nonfood-grade bag used for food storage. chest freezer
  • Observed open dumpster lid.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken 45 degrees reach in cooler cookline ,shrim 45 degrees,cheese 44 degrees in glass door cooler
  • Critical - Observed raw animal food stored over ready-to-eat food. raw beef and fish over bread at walk in cooler
  • Critical - Observed raw animal food stored over ready-to-eat food. raw egg over milk in glass cooler at kitchen
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300+ PPM
  • Critical - Observed soil residue in yellow cutting board at kitchen
  • Critical - Observed uncovered food in holding unit/dry storage area. Sugar at kitchen
  • Critical - Outer openings not protected with self-closing doors.
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wrong date mark
  • Critical - Working containers of food removed from original container not identified by common name. squeezed oil bottle at kitchen
8/10/2011Routine - FoodWarning Issued
  • Critical - Observed food stored on floor. walk in cooler
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
4/8/2011Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, meats
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken and beef, operator moved to walk in cooler Corrected On Site. This violation must be corrected by : 3/14/11.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler prep line This violation must be corrected by : 3/14/11.
  • Critical. No conspicuously located thermometer in holding unit. turbo cooler, reach in kitchen prep area
  • Critical. Observed uncovered food in holding unit/dry storage area. salsa in turbo cooler
  • Critical. Observed uncovered food in holding unit/dry storage area. flour bag open
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed build-up of grease on nonfood-contact surface. hood filters
  • Critical. Hot water not provided/shut off at employee hand wash sink. handwash sink next to grill
  • Critical. Handwash sink not accessible for employee use at all times. employee handsink in restroom and handsink next to freezer blocked bt garbage cans
  • Critical. Observed handwash sink used for purposes other than handwashing. food particles in sink next to grill
  • Critical. Hand wash sink lacking proper hand drying provisions. next to freezer Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. next to grill Corrected On Site.
  • Wet mop not hung to dry.
  • Carbon dioxide/helium tanks not adequately secured.
  • No plan review submitted and renovations in progress. operator moved handsink from front counter area to back counter area where glasses are kept. operator statted that he will move handsink back to original location This violation must be corrected by : 3/14/11.
  • No copy of latest inspection report.
1/18/2011Routine - FoodWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads in RIC.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, patties in the cookline RIC. Corrected On Site. moved to another unit.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in a warmer. Corrected On Site. moved to a cooler.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC, PHF must not be held in this unit until proper temperature can be maintained.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
9/8/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/16/2010Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice, sauces in WIC.
  • Critical. Observed raw animal food stored over cooked food. RIC. Corrected On Site.
  • Critical. Observed food stored on floor. WIC.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. dishes
  • Non-prewrapped utensils not properly presented.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws.
  • Observed leaking pipe at plumbing fixture. water leaking from the ceiling
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Critical. No handwashing sign provided at a handsink used by food employees. front counter.
  • Critical. Hand wash sink lacking proper hand drying provisions. front counter
  • Critical. Hand wash sink lacking proper hand drying provisions. employee restroom
  • Critical. Handwashing cleanser lacking at handwashing lavatory. front counter
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths.
  • 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.
4/8/2010Routine - FoodWarning Issued
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in WIC.
  • Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
  • Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw eggs over desserts in RIC.
  • Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw meat over cooked food in WIC.
  • Critical. Violation: 08A-28-1 Observed food stored on floor. WIC.
  • Critical. Violation: 12A-20-1 Observed employee wash hands with no soap. Corrected On Site.
  • Violation: 14-51-1 Observed nonfood-grade containers used for food storage. shopping bags with poultry.
  • Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. employee's restroom
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. customer's restroom.
  • Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. employee's restroom
  • Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. employee's restroom
  • Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. prep area. Corrected On Site.
  • Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. cookline.
  • Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.
  • Violation: 51-18-1 No copy of latest inspection report.
  • Critical. Violation: 53B-08-1 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.
11/9/2009Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in WIC.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in front counter RIC. Corrected On Site. moved to another unit.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter RIC. PHF must be relocated in another unit capable of maintain proper temp.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chest RIF.
  • Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over desserts in RIC.
  • Critical. Observed raw animal food stored over cooked food. raw meat over cooked food in WIC.
  • Critical. Observed food stored on floor. WIC.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Critical. Observed employee wash hands with no soap. Corrected On Site.
  • Critical. Observed employee eating while preparing food. chewing gum. Corrected On Site.
  • Observed nonfood-grade containers used for food storage. shopping bags with poultry.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom
  • Critical. Covered waste receptacle not provided in women's bathroom. customer's restroom.
  • Critical. Hand wash sink lacking proper hand drying provisions. cookline.
  • Critical. Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions. employee's restroom
  • Critical. Handwashing cleanser lacking at handwashing lavatory. cookline.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. prep area. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. employee's restroom
  • Critical. Outer openings not protected with self-closing doors.
  • Light not functioning. Women's restroom
  • No copy of latest inspection report.
  • 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.
9/9/2009Routine - FoodWarning Issued
No report available. 6/9/2009Routine - FoodCall Back - Complied
No report available. 3/5/2009Routine - FoodWarning Issued
No report available. 10/6/2008Food-Licensing InspectionInspection Completed - No Further Action

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