Rodents, roaches and slime force the Miami-Dade restaurant to close

Below is a list of locations that were closed by inspectors from the Florida Department of Business and Professional Regulation last week.

No restaurant kitchens were closed in the Florida Keys last week, according to state records.

ALL locations listed below have been allowed to reopen after an ordered clean and re-inspection.

**SANG’S CHINESE AND DIM SUM

1925 NE 163rd STREET

NORTH MIAMI BEACH

INSPECTION FOLLOWING A COMPLAINT

ORDERED CLOSED 05/23/22

21 VIOLATIONS DETECTED

“Spotted a dead rodent between pipe connections under the stove.”

“Observed 5 live roaches in a box located under a hand basin next to a three compartment sink, 2 live roaches crawling on the kitchen floor.”

“Observed 3 dead roaches on the dining area floor, 5 dead roaches under a three-compartment sink, 4 dead roaches under the dishwasher.”

“Spotted over 10 cockroach droppings under the steam table.”

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“Raw pet food layered/not properly segregated from ready-to-eat food. Observed raw shell eggs over cooked rice within reach in the cooler. The operator kept it properly.”

“Used or stored shell eggs with cracked or broken shells. See Stop Selling.”

“Time/Temperature control for safety food refrigerated above 41 degrees Fahrenheit. Observed shrimp (46°F – keep cold); calamari (47°F – keep cold); Beef (46°F – Keep Cold); ribs (60°F – cold hold); Shrimp (55°F – keep cold); dumplings (50°F – keep cold) for less than 4 hours depending on the operator, the operator placed the food in the walk-in cooler.”

“Food contact surface contaminated with food debris, mold-like substances, or slime.”

“Hand wash basin not accessible to employees at all times. Observed hand wash basin blocked by range in freezer in kitchen.”

“Building up of food debris/soil on appliance door handles. Fryer, watched microwave, oven dirty.”

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** TAKE AWAY IVORY

2270 NW 6TH STREET

FORT LAUDERDALE

ORDERED CLOSED 05/26/22

18 INJURIES DETECTED

“Rodent activity present as evidenced by rodent droppings found. About 40 rodent droppings on the shelves of the back room open to the kitchen next to the prep table and fryer.”

“Cockroach activity present, evidenced by live cockroaches found. 1 live cockroach in the wash hand basin on the service line. 2 live cockroaches in the kitchen on the stove. 1 live cockroach next to the sink with three compartments on the wall. 1 live cockroach on the bottom shelf of the storage room. Killed operator and started removing roaches.”

“Dead cockroaches on premises. 3 dead cockroaches on the shelves of the storeroom opening onto the kitchen. 3 dead cockroaches behind the ice maker in the kitchen. 3 dead roaches on the top shelf of the rear storage room with opening next to the kitchen.”

“Accumulation of black/green moldy substance inside ice machine/bin.”

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“Live, small flying insects in the kitchen, food prep area, food storage area and/or bar area. 2 live flies on an open bag of breadcrumbs and 1 live fly on an open bag of sugar in storeroom opening onto kitchen. **Repeat Violation**.”

“Raw pet food stored in a freezer above or with ready-to-eat food — not all products commercially packaged. Raw Philly via hot dog within reach in the freezer. Operator verification of proper storage and proper storage of items.”

“Hole or other damage to the wall. Hole under the sink with 3 compartments and above. Hole in the storage room by the kitchen. Hole in the rear storage room opposite the kitchen.”

“Time/Temperature control for safety food refrigerated above 41 degrees Fahrenheit. GLASS DOOR COOLER – Chicken Broth (49F – Keep Cold); Cheese (49F – keep cold). The operator switched to a different range for a quick cool down. Ice accumulation observed by the circulation fan. The operator was advised not to use the device until all TCS elements are maintained at 41F or below.”

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“Ready-to-eat, time/temperature control for safe foods prepared on-site and held longer than 24 hours, not properly dated. Cooked rice within reach in cooler in prep area per operator prepared 3 days ago, unmarked.”

** CHAMPET RESTAURANT AND BAR

7920 PINES BLVD.

PEMBROKE PINE

INSPECTION FOLLOWING A COMPLAINT

5/25/22

32 INJURIES DETECTED

“Selling ban issued in time/safety food temperature control due to temperature abuse. walk-in cooler; boiled cow feet; (54F); boiled pork; (49F); cooked bean sauce (50F); Butter packets (50F) held overnight per cook. See Stop Selling. Food is chilled by an unapproved method, evidenced by insufficient chilling rate during inspection. cooked chicken at 2:00 p.m.; (62F-63F) Cooling retested since 1230 1600 57F-58F Cooling at this rate Cooling not achieved. Food cooling in large bus pan inside walk-in cooler. WIC ambient temperature at 52°F.”

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“Sales ban due to adulteration of food. 1 dead fly in Curaçao bottle in cash. The operator threw the bottle away.”

“Raw peppers with moldy growth.”

“Raw animal foods not properly separated in the warming unit based on the minimum cooking temperature required.”

“Raw chicken over raw beef in the walk-in freezer. Raw shrimp over fries within reach in the freezer in the storage room.”

“Raw pet food layered/not properly segregated from ready-to-eat food. Raw fish being layered over fully cooked chicken on the prep table in the kitchen.”

“Live, small flying insects in the kitchen, food prep area, food storage area and/or bar area. 1 live small flying insect that flies around the dishwashing area. 4 live small flying insects flying over containers of raw fish in the prep area. 2 live small flying insects landed on the upper container that keeps raw fish and is in the preparation stage. 1 live small flying insect landed on the outer lid of the to-go sauce container. 2 live small flying inspections flying around the bar area. At the end of the inspection, no living small flying insects were observed. The operator killed a cleaned and disinfected area during inspection.”

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“Insect control equipment installed over the food prep area. Bug zapper above the prep table in the waiting station. No food was present at the time of the inspection.”

“6 dead flies on the top shelf in the bar. The operator cleaned and disinfected the shelf during inspection. 1 dead fly in blue Curacao alcohol bottle in bar. The operator threw the bottle away.”

“Clean glasses, cups, bowls, plates, pots and pans that are not stored upside down or protected in the dishwashing area and prep station.”

“Dishwasher doesn’t disinfect properly. Discontinue using the dishwasher for disinfecting and establish manual disinfection until the dishwasher is repaired and properly disinfected. Dishwasher at 0 ppm chlorine. The operator has given up the logout. Equipment needs direction and chemical.”

“Time/Temperature control for safety food refrigerated above 41 degrees Fahrenheit. flip-top cooler / range in cooler; pickles (57F); chopped lettuce (51F); Whipping Cream (48F), Meat Sauce (48F). Per cook held less than 2 hours ago, the operator switched to the cool box to cool down quickly. * Corrective action taken*. prep station ; Cooked plantains (88F) without temperature control; Raw fish (78F) on batter with no temperature control said chef held less than 2 hours ago operator went into cooler to chill quickly. *Corrective Action Taken.* Raw Beef 70F held at room temperature in the prep station less than 4 hours ago per cook. The operator switched to the walk-in freezer for a quick cool down.* Corrective action taken*. walk-in cooler; boiled cow feet; (54F); boiled pork; (49F); cooked bean sauce (50F); Butter packets (50F) held overnight per chef.”

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“Time/temperature control for safety food, except whole beef roasts, kept hot at less than 135 degrees Fahrenheit. Above Steam Table Meatballs (107F – Keep Warm), Fried Plantains 124F (Keep), Cooked Goat 125 (Keep), Beef and Vegetables 113F (Keep) less than 4 hours ago per cook. The operator moves to the oven to be heated to 165F or more.

“Food contact surface contaminated with food particles, mold-like substances or slime. Food processor blade dirty on shelf with clean dishes. The operator was moved to wash, rinse and disinfect.”

“Sink hand basin in dishwashing area with pots and pans not accessible to staff at all times. The operator moved pots and pans and made a hand wash basin accessible.”

“Required employee training expired for all employees.”

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https://www.local10.com/food/dirty-dining/2022/05/31/rodent-roaches-slime-force-miami-dade-restaurant-closure/ Rodents, roaches and slime force the Miami-Dade restaurant to close

Sarah Y. Kim

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