Braseros Steakhouse Restaurant, 4285 Nw 107 Ave, Doral, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Plates and container with utensils **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Bar
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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. Raw beef over raw fish **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Edge of door
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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.
|
08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45 F, beef 46 F, sausage 46 F
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/24/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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