Nirala Sweet, 8913 W Oakland Park Blvd, Sunrise, FL - Restaurant inspection findings and violations

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Business Info

Name: NIRALA SWEET
Type: Permanent Food Service
Address: 8913 W Oakland Park Blvd, Sunrise, FL 33351
License #: 1620891
Total inspections: 11
Last inspection: 12/02/2010
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Inspection findings

Inspection Date

Type

Disposition
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Samolina 98 degrees.
  • Critical. Observed uncovered food in holding unit/dry storage area several items in dry storage.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
  • Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
  • Critical. Observed encrusted material on can opener. Corrected On Site.
  • Observed personal care item stored with food jacket on top of food in dry storage area. Corrected On Site.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed chlorine 300 ppm. Corrected On Site.
  • Critical. License expired within 30 days after expiration date.
 12/02/2010Routine - FoodWarning Issued
  • No Violations Were Observed
 07/01/2010Routine - FoodCall Back - Complied
  • Critical. Original container: properly labeled, date marking
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Hot food at proper temperatures
  • Critical. Facilities to maintain product temperature
  • Critical. Facilities to maintain product temperature
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • In use food dispensing utensils properly stored
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Non-food contact surfaces designed, constructed, maintained, installed, located
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Storage/handling of clean equipment, utensils
  • Critical. Water source safe, hot and cold under pressure
  • Critical. Sewage and waste water disposed properly
  • Plumbing installed and maintained
  • Plumbing installed and maintained
  • Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
  • Floors properly constructed, clean, drained, coved
  • Lighting provided as required. Fixtures shielded
  • Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
 6/30/2010Routine - FoodWarning Issued
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetables in long term reach in cooler by the back and fish in sushi bar
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi bar reach in cooler and reach in cooler by the back
  • Critical. Observed food prepared in a prohibited area. Hand washing sink and top of trash Corrected On Site.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed a nonfood-grade sushi roller used in food. Repeat Violation. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
  • Critical. Observed soiled reach-in freezer gaskets by sushi bar area.
  • Critical. Observed interior of reach-in freezerssoiled with accumulation of food residue.(1-2-3-4) Repeat Violation.
  • Critical. Handwash sink not accessible for employee use at all times.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Observed personal care item stored with utensils
 6/22/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 3/1/2010Routine - FoodCall Back - Complied
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Cross-contamination, equipment, personnel, storage
  • Critical. Foods handled with minimum contact
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Clean clothes, hair restraints
  • Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Critical. Water source safe, hot and cold under pressure
  • Critical. Toilet and handwashing facilities, number, convenient, designed, installed
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
  • Floors properly constructed, clean, drained, coved
  • Floors properly constructed, clean, drained, coved
  • Floors properly constructed, clean, drained, coved
  • Floors properly constructed, clean, drained, coved
  • Walls, ceilings, and attached equipment, constructed, clean
  • Critical. Toxic items properly stored
  • Critical. Toxic items labeled and used properly
  • Critical. Exiting system - adequate, good repair
  • Critical. Employee training validation
 2/10/2010Complaint FullAdministrative complaint recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
  • Critical. Observed food stored on floor. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. Reach in freezer
  • Critical. Observed uncovered food in holding unit/dry storage area. Reach in cooler
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Nonfood-contact surfaces -Aluminum foil
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. All reach in coolers
  • Observed build-up of grease on nonfood-contact surface. Shelves
  • Observed residue build-up on nonfood-contact surface. Sides of cooking equipments
  • Critical. Hot water not provided/shut off at employee hand wash sink.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Observed toxic item stored by utensils.
  • 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. Pro This violation must be corrected by : 03/01/10.
 12/30/2009Routine - FoodWarning Issued
No report available. 6/11/2009Routine - FoodAdministrative complaint recommended
No report available. 6/11/2009Routine - FoodAdministrative complaint recommended
No report available. 10/1/2008Routine - FoodCall Back - Admin. complaint recommended
No report available. 9/30/2008Routine - FoodWarning Issued

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