- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. goat, sauces in a reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt at the buffet line. Corrected On Site. ice bath.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. buffet line. Corrected On Site. reheated and turned the equipment hotter.
- Critical. Observed raw animal food stored over ready-to-eat food. reach in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. drystorage, spices.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Repeat Violation.
- Observed employee with no hair restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. spices racks
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen cabinets.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. women restroom. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Observed ceiling in disrepair. next to backdoor
- Lights missing the proper shield, sleeve coatings or covers. drystorage area. Repeat Violation.
- Observed unnecessary items on the premise. storage room.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No copy of latest inspection report.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products, garlic, potatos in glassdoor RIC.
- Critical. Observed food being cooled by nonapproved method. food cooled in tightly closed deep plastic containers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice, mutton, chick peas in TRUE RIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RIC. operator turn the unit colder. PHF must not be held in this unit until proper temperature can be maintained.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. women restroom
- Observed food debris accumulated on kitchen floor. drystorage areas.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Lights missing the proper shield, sleeve coatings or covers. drystorage area.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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08/02/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Current license properly displayed
- Critical. Employee training validation
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12/11/2009 | Routine - Food | Warning Issued |
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