- Basic - Bowl or other container with no handle used to dispense food. Plastic container used without handle.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on storage shelf by back door.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Black refrigerator.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on counter, corrective action taken, placed chicken under running water.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on black refrigerator.
- Basic - Sponge used as a wiping cloth on a food-contact surface. Used at 3 compartment sink.
- Basic - Unnecessary items on the premise. AC inside back door and wood.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter in kitchen.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Use 3 compartment sink for sanitizing until Dish-machine is repaired.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken, raw beef over lemons, mushrooms, sauces in 4 drawer ColdTech.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Soyla and Isabella, waitresses.
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10/06/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Both chefs.
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. On cooks counter.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Several serving spoons.
- Basic - Soil residue build-up on nonfood-contact surface. Hand sink in door way to kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind 3 compartment sink.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing. Wash cloth inside, doorway to kitchen, removed towel, **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kenmore refrigerator in doorway to kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Replaced paper towel, **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. Ana, waitress.
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6/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, flour.
- Basic - Ice buildup in reach-in freezer. Kenmore refrigerator.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Kenmore refrigerator in kitchen.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
- Basic - Working containers of food removed from original container not identified by common name. White containers with beans in kitchen.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.b0 ppm, chlorine.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged, 6 door in kitchen.
- High Priority - Vacuum breaker missing at mop sink faucet, outside needs back flow device.
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2/11/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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