- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-3 door-cookline-56 degrees-no food in cooler-calling for service. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.--probe needed
- Critical. No conspicuously located thermometer in holding unit-all coolers.
- Nonfood-contact equipment not designed and constructed in a durable manner-rusted shelves-walkin
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.-prep room
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date--confirmation #107047528 ref#266360861-$394 paid, Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured-bar
- No Heimlich maneuver sign posted.
- 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-- all employees
|
01/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container-ice scoop-bar.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable-bottom shelf rusty under microwave-clean and paint or cover
- Critical. Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized --out of sanitizer for dishmachine --need to order or use 3-compartment sink Corrected On Site.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface-bar-sanitize in 3-compartment sink untill repaired.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles-bar.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Violation: 37-09-1 ceiling tiles not smooth and easily cleanable-black debri above 3-compartment sink.
- Violation: 37-09-1 Wall not smooth and easily cleanable-dishmachine area and wall behind prep area-same wall.
- Violation: 42-11-1 Observed unnecessary items on the premise-ice machine, white cooler and storage room in disrepair.
- 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--60 days to get
|
09/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
07/16/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-50 degrees-walkin.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-entire walkin 49 degrees, shrimp, rice, chicken, shredded cheese, schredded chicken, refried beans, sauces, beef strips --24 hour walkin- callback
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--walkin 50 degrees--24 hour callback-walkin.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container-ice scoop-bar.
- Equipment or utensils not designed or constructed in a durable manner-rusty freezer-paint.
- Equipment or utensils not designed or constructed in a durable manner--can opener across 3-compartment sink very rusty-throw away.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable-bottom shelf rusty under microwave-clean and paint or cover
- Critical. Food-contact surfaces and utensils not sanitized --out of sanitizer for dishmachine --need to order or use 3-compartment sink Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface-bar-sanitize in 3-compartment sink untill repaired.
- Critical. Observed soil buildup inside ice bin--outside door surface-black debri.
- Critical. Observed buildup of slime on soda dispensing nozzles-bar.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-white door in wait station in front of restaurant
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Wall not smooth and easily cleanable-dishmachine area and wall behind prep area-same wall.
- ceiling tiles not smooth and easily cleanable-black debri above 3-compartment sink.
- Critical. Observed toxic item improperly stored-paint thinner next to paper towels-storage room. Corrected On Site.
- Observed unnecessary items on the premise-ice machine, white cooler and storage room in disrepair.
- Critical. Electrical outlet missing cover plate. For reporting purposes only-back room in front of stairs.
- Carbon dioxide/helium tanks not adequately secured-bar.
- 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--60 days to get
|
07/16/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Mexchino Grill, 1828 Harrison St, Hollywood, FL »