Below is a list of places ordered closed last week by Florida Department of Business and Professional Regulation inspectors.
According to state records, no restaurant kitchens were closed in Miami-Dade or Monroe counties last week.
All the places mentioned have been authorized to reopen following an orderly cleaning and re-inspection.
*** BOOM THA & SUSHI
2470 SHERIDAN STREET
JUDGMENT ORDERED 09/20/21
10 VIOLATIONS FOUND
“Dead rodent on the floor in a corner outside the walk-in freezer and next to a storage shelf with single-use items and spices.” The operator removed the rodent and cleaned and disinfected the area.
âRodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on the floor on each side of a shelf in a dry storage area outside the walk-in freezer. The shelf contained single-use items and spices. The operator removed the droppings and cleaned and disinfected the area.
“Black / green mold-like substance buildup inside the ice maker / bin.” Observed on the ice making mechanism with water flowing over it and into the mechanism.
âThe stop sale was issued because the food was not in a healthy and healthy condition. Build-up of black / green mold-like substance inside the ice maker / bin. Observed on the ice making mechanism with water flowing over it and into the mechanism.
“Stop sale issued on time / temperature control for food safety due to temperature abuse.” Time / temperature control for the safety of cold foods maintained above 41 degrees Fahrenheit. Observed in the cold room, beef (50 Â° F – Cold Holding); chicken (48 Â° F – Keep cold); cooked rice (48 Â° F – Keep cold); butter (48 Â° F – Keep cold); cream cheese (48 Â° F – Keep cold); shell eggs (46-47 Â° F – Cold storage); tofu (47 Â° F – Keep cold); (48-50 Â° F – Keep cold). â
âTime / temperature control for food safety when cold maintained above 41 degrees Fahrenheit. 1. Observed in the cold room, beef (50 Â° F – Cold Holding); chicken (48 Â° F – Keep cold); cooked rice (48 Â° F – Keep cold); butter (48 Â° F – Keep cold); cream cheese (48 Â° F – Keep cold); shell eggs (46-47 Â° F – Cold storage); tofu (47 Â° F – Keep cold); ambient (48-50 Â° F – Keep cold). According to the employee, all the items had been kept in the walk-in closet since yesterday. See stop the sale. 2. Observed in right side hinged lid cooler, eggshells (48 Â° F). Observe eggs stored above the unit’s keep cold line. According to the operator, the items were stored for about 2 hours. The operator moved the eggs to the lower part of the cooler for quick cooling.
âThe chlorine disinfectant for the dishwasher is not at the correct minimum strength. Stop using the dishwasher for sanitizing and set up manual sanitizing until the dishwasher is serviced and sanitized properly. 0 ppm chlorine observed and machine pump does not dispense disinfectant. The operator installed a 3-compartment sink for washing dishes at 100 ppm chlorine.
âRaw animal feed is not properly separated from each other in the holding unit according to the minimum cooking temperature required. Raw beef and raw chicken observed in the same pan with chicken on top of the beef. The articles were stopped for non-compliance with the temperature.
*** BURGER HBK
5650 ROUTE DE STIRLING
INSPECTION BASED ON A COMPLAINT
CLOSE ORDER 23/09/21
13 VIOLATIONS FOUND
Small flying insects live in the kitchen, food preparation area, food storage area and / or bar. 1. Observed several small flies around and landing on gravy mugs stored on the beer keg refrigerator with tap handles. 2. Observed more than 20 small flies on a bucket with soiled wiping rags on the left side of the 3 compartment sink. The operator took the whole bucket outside the restaurant. 3. Observed 3 small flies on a dish rack containing dish racks above the 3 compartment sink. 4. Observed more than 20 small flies flying and landing on packaged and canned food in the dry storage room.
âRaw pet food stored on or with ready-to-eat food in a freezer – not all products are packaged commercially. Reconditioned chicken seen above the non-dairy dessert product. Operator reorganized for proper storage.
âRaw animal feed stored on / not properly separated from ready-to-eat foods. Observed in the grill drawers, raw chicken on cooked chicken wings. The employee rearranged the items for proper storage.
“Time / temperature control for the safety of cold foods maintained above 41 degrees Fahrenheit.” Observed in left hinged cover cooler, hinged cover cooler; cut the romaine lettuce (49 Â° F – Keep Cold); sliced ââtomatoes (49 Â° F – Keep Cold); garlic chimichurri (49 Â° F – Keep Cold); beyond the burger (52 Â° F – Keep cold); room temperature (59 Â° F – Keep cold). By the employee, all items were stored in a cooler 2 hours previously. All items moved to alternate refrigeration or placed on ice.
âThe chlorine disinfectant for the dishwasher is not at the correct minimum strength. Stop using the dishwasher for sanitizing and set up manual sanitizing until the dishwasher is serviced and sanitized properly. Chlorine disinfectant observed at 0 ppm.
âProof of state-approved employee training is not available for some employees. “
*** DR. WESTON LIMON CEVICHE BAR
4446 WESTON ROAD
CLOSED ORDER 08/24/21
8 VIOLATIONS FOUND
“Backflow of wastewater / wastewater through floor drains. Observation of gray sewage on the floor in the preparation area where employees go back and forth to prepare food. Gray wastewater observed under the cooking line. Gray sewage observed in women’s toilets.
“Black / green mold-like substance buildup inside the ice maker / bin.” Mold observed as a substance in the ice maker.
“Time / temperature control for the safety of cold foods maintained above 41 degrees Fahrenheit.” 1) Tuna observed (54 Â° F – Keep cold); eggs (51 Â° F – Keep Cold) in a hinged lid cooler at the maki station. 2) Observe the egg batter (52 Â° F – Keep Cold) on the baking line. 3) Squid observed (54 Â° F – Keep cold); toss seafood (45 Â° F) on the cooking line. The operator placed ice for rapid cooling. Operator placed in the cold room. 4) Mussels observed at 53 Â° F in a hinged lid cooler on the cooking line.
*** IVORY TO TAKE AWAY
2270 NO 6E RUE
CLOSE ORDER 23/09/21
14 VIOLATIONS FOUND
Small flying insects live in the kitchen, food preparation area, food storage area and / or bar. 3 flying insects at the triple sink in the kitchen. Landing on clean utensils. The operator killed and cleaned up the area. * Corrected on site * 2 landings on the wall at the 3-compartment sink. 1 flying insect at the front counter Hand wash sink at the grill station.
âThe inside of the oven / microwave has a buildup of microwave food debris in the kitchen. Operator cleaned.
“Time / temperature control for safety foods identified in written procedure as detained food using time as public health control has no time indication and time removed from temperature control cannot be determined. See stop the sale. Counter: sliced ââcheese – in unit less than 2 hours.
“Time / temperature control for safety foods, other than whole meat roasts, kept warm below 135 degrees Fahrenheit.” Cooking line: pork rib 83 Â°. Food observed inside a plastic container without temperature control. Food out of temperature for less than 4 hours. Operator warmed to 169 Â°. Hot box: pork chop 124 Â°, scrambled eggs 125 Â° (keeping warm). Food in the unit less than 2 hours. Observed unit temperature set at 140 Â°. The operator set the temperature to 165 Â°. All food was prepared fresh today. Temp now 137 Â° Cooking line: sausage 124 Â°. Observed without temperature control at the frying station. Foods in the unit less than 30 â². The operator has reheated the food on the grill to 150 Â°.
âThe disinfectant solution for wiping cloths exceeds the maximum permitted concentration. Kitchen: Bucket disinfectant with chlorine 300 ppm. The operator has prepared a new mixture. Now 100 ppm.
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