937 South State Road 7,
Plantation,
33317
Florida,
United States
Closure Date: 05/09/2024
Violations:
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline counter- Cooked Turkey drum sticks 90F at 2:00 ( cooling since 11:30 , cooked beef 90F at 2:00 ( cooling since 11:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 41F within 2 hours - see stop sale.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At triple sink/ dishwashing area- approximately 40 small flying insects landing on walls and clean dishes and utensils. At cookline area - approximately 10 small flying insects landing on prep counter and on power cord above cookline.
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At walk in cooler - nonfood grade hoe, depot bucket used to store seasonings- operator placed food in food grade container. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs stored over cans of juice - operator moved raw shell eggs to lower shelf. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline counter- Cooked Turkey drum sticks 90F at 2:00 ( cooling since 11:30 , cooked beef 90F at 2:00 ( cooling since 11:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 41F within 2 hours - see stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steamtable and hot box- meat patty 104-118F- hot holding, cooked plantain 104-118F, #3 cooked chicken 123-129F- hot holding cooked fish 101-115F- hot holding, cooked beef 115-121F- hot holding- food out of temperature for 2 hours - operator placed to be reheated to 165F. At cookline area- Cooked rice 112-130F- hot holding- food out of temperature for 1 hour- operator placed on steam table to reheat to 165F. **Corrective Action Taken**
Source: Florida Department of Health
