- Basic - Exterior door has a gap at the threshold that opens to the outside. And around the door **Warning** Per owner ordered part Must be fixed by next routine inspection
- Basic - Unnecessary item on the premise. 1 door not in use white reach in cooler in front of flat griddle in kitchen . With black mildo look like inside interior **Warning** Must be removed by next routine inspection
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10/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. In 2 doors reach in cooler in cook line TRUE cloth use to cover raw steak **Warning**
- Basic - Equipment in poor repair. 2 doors reach in cooler in cook line TRUE found in 53°f . Do not use until able to maintain 41°f or below Ice machine lid in disrepair missing part **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. And around the door **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine.placed inside clean container **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathrooms **Warning**
- Basic - Unnecessary item on the premise. 1 door not in use white reach in cooler in front of flat griddle in kitchen . With black mildo look like inside interior **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish machine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in 2 doors reach in cooler in cook line found in 53°f over 24 hours : flan cake, cooked pasta ,cooked mashed potatoes,cooked eggplant,cooked orzo ,raw poultry ,raw steak ,raw pork sausage,cooked pork sausage all raw items placed in other units able to maintain 41°f or below. Cooked items stop sale . See stop sale attached **Warning**
- High Priority - Raw animal food stored over cooked food. In 2 doors reach in cooler next to walk in. Cooler raw ground beef over cooked eggplant **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In 2 doors reach in cooler next to walk in cooler raw steak over raw lobster tail. Raw steak over raw fish **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked pork sausage marked as made at 10/20/14 and found in 53°f . See stop sale **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork sausage marked as final cooked date 10/20/14 **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All cooked items found in 53°f inside unit in 53°f Flan cake 53°f, cooked pasta 53°f ,cooked pork sausage 53°,cooked orzo 53°f,cooked eggplant53°f,cooked mashed potatoes 53°f **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of top part white reach in cooler/freezer in kitchen **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Exterior of reach in freezer **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.light out rear hood **Warning**
- Basic - Food-contact surface not smooth and easily cleanable.cloth used as shelf liner **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.salsa reach in **Warning**
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.near rear employee rest room
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood light
- Basic - Food-contact surface not smooth and easily cleanable.cloth covering cut potatoes in walk in **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Raw animal food stored above unwashed produce.hamburger over as paragraphs **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.beef over dessert cake **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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4/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Raw animal food not properly separated from unwashed produce, beef next to lettuce and tomatoes.
- Basic - Raw animal food stored above unwashed produce.Fish over fruits, RIC, cooks line.
- Basic - Soil residue build-up on nonfood-contact surface, storage shelves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked veggies, WIC, see 4, product discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Row chicken over fruits.ric, cooks line.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Cooked beef, cooked sausages, rice, mashed potatoes. RIC, cooks line.
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser, windx. COS
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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4/11/2013 | Routine - Food | Warning Issued |
- Light not functioning. 3 reach in coolers.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Outer openings not protected with self-closing doors.Back door
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12/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.Employee restroom.
- Critical - Hand sink missing in food in dishwasher room or area.
- Critical - Hand sink missing in food preparation room or area.Front line area.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning.Reach in cooler and prep area.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No mop sink or curbed cleaning facility provided or designated.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed hand wash sink used for purpose other than washing hands.Rinsing pots, pans, Corrected On Site.
- Observed holes on in walls, kitchen.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food.Row beef over lettuce, reach in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Pasta, reach in frezer.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall in disrepair.Employee restroom area.
- Plumbing system in disrepair.Leaking faucet, 2 compartment sink area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Clams, reach in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Dressings, reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/29/2012 | Food-Licensing Inspection | Warning Issued |
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