BROWARDMALL CAJUN GRILL

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed operator not using the sanitizer step when washing dishes. Operator filled one compartment of the triple sink with sanitizer and properly sanitized the dishes. Corrected On-Site

Intermediate - Can opener soiled with food debris, mold-like substance or slime.

Basic - Bowl or other container with no handle used to dispense food. Observed take out container used to scoop flour. Operator removed take out container. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with the rice in a container. Operator removed scoop handle from contact with rice. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees working without a certified food and no certified food manager was on staff.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at front counter. As per operator, chemical is glass cleaner. Operator properly labeled. Corrected On-Site

Basic - Cardboard used to line food-contact shelves in the walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bag stored over prep table in the kitchen. Operator stored properly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked pork stored in contact with a thank you t shirt bag in whirlpool reach in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed front line plantain (119-125F - Hot Holding); potato (120-125F - Hot Holding. Per operator held out of temperature less than 2 hours. Operated reheated in fryer. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ Ppm chlorine Operator diluted rechecked 100 Ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense corn starch.

Basic - Cardboard used to line food-contact shelves. Walk-in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed side of whirlpool reach in freezer soiled with grease, food debris, dirt, slime or dust.

Basic - Stored food not covered. Observed multiple containers of food not covered in walk-in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed broken pipe underneath hand washing sink. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 Compartment sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to prep table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall inside mop sink covered with grease.

Basic - Water leaking from pipe and/or faucet/handle. Pipe broken under Hand wash sink

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle container clear liquid identified as degreaser and located under handwashing sink next to prep sink Manager labeled spray bottle Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Wall soiled with accumulated grease. Wall above 3 Compartment sink

Basic - Water leaking from faucet. Faucet at hand wash sink

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed fried rice hot holding at 110°F. Operator states less than 1 hour. Operator reheated to 165° F. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed in reach in freezer, chicken and beef stored directly in take out, non food grade bags.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw chicken stored above cooked ready to eat chicken and veggies. Operator corrected on shelves. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed over 200 ppm. Operator corrected with 100 ppm solution. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with heavy debris stains.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers, noodles, cooked potatoes, in the walk-in cooler. Per operator, prepared more than 24 hours ago, with no date marks.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like buildup inside ice bin. Operator cleaned and sanitized. Corrected On-Site

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside. Daylight visible u deer door.

Basic - Food stored on floor. Observed cases of cooking wine(Sauterne) in plastic containers, stored directly on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in multiple locations, utensils stored in room temperature (80°F) water. Operator removed, cleaned and sanitized and stored dry. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Bag is in direct contact with cooked chicken located in chest freezer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked chicken Manager removed cooked chicken and placed on shelf above

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Floor area(s) covered with standing water.

Basic - Floor not cleaned when the least amount of food is exposed. In front of grill

High Priority - Nonfood-grade bags used in direct contact with food. Observed fried chicken stored in to go bags inside chest freezer in kitchen.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200ppm). Operator corrected to 100ppm. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed vomit and diarrhea cleanup procedures to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at food prep table in kitchen soiled with food debris.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Faucet/handle missing at plumbing fixture. Observed missing cold water handle at hand wash sink at front counter. Per operator, replacement handle ordered and due to arrive by next week. Corrective Action Taken

Basic - Food stored on floor. Observed full sauce buckets stored on floor throughout kitchen. Advised operator to store 6 inches above floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in rice bin, handle in contact with rice, in kitchen. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 122 degrees Fahrenheit in kitchen. Advice operator to reheat item to 165 degrees Fahrenheit. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed heavy buildup of black mold like substance on can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food container stored in handwash sink at cookline. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked pork stored in walk-in cooler. Per operator, pork was cooked on 08/29/2022.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser underneath 3 compartment sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed green like substance buildup inside ice machine.

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed heavy buildup of grease in oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on walk in cooler shelves. -Observed can opener holster soiled with black substance. Repeat Violation

Basic - Stored food not covered. -Observed container with cooked pork and noodles stored in walk-in cooler not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed black mold like substance buildup on wall at dishwashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over prepped carrots in walk in cooler. Operator stored raw chicken properly. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and dry storage containers soiled. Non-pitting surface rust on food-contact equipment. Reach in freezer in the kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area. Operator provided paper towel. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed several in use in dry storage containers and soda cups used to dispense ice. Repeat Violation

Basic - Grill has accumulation of black substance/grease/food debris.

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in container at 85 degrees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine in wiping cloth buckets exceeded 200 ppm,corrected to 100 pp. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook talking on the cell phone while cooking.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler- observed raw chicken over cooked chicken and raw tilapia fillet over prepped vegetables. Operator stored raw meats properly.Repeat Violation Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line- oven- baked chicken 90-105/ kitchen counter- fried and baked chicken 77-128. Operator advised to reheat to 165 for hot holding. Chicken reheated to 175°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed several spray bottles without labels.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle containers used to dispense soy sauce. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on. Corrected On-Site

Basic - Floor area(s) covered with standing water. Walk in cooler floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in container at 85°F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.