BRAMERS BRAZILIAN CUISINE

Violations (9)

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in oven: white rice (133-134F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advise operator to reheat product to 165+F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in oven: white rice (133-134F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advise operator to reheat product to 165+F. **Repeat Violation**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef (58F - cooling) at 2:45pm; cooling since 8pm on 7/28

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef (58F - cooling) at 2:45pm; cooling since 8pm on 7/28 Observed in deep covered container at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

  High Priority

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef (58F - cooling) at 2:45pm; cooling since 8pm on 7/28

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef (58F - cooling) at 2:45pm; cooling since 8pm on 7/28 Observed in deep covered container at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over cooked ground beef at walk in cooler, raw chicken over cooked plantains at flip top cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri (fresh garlic and oil) (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to another operable cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri (fresh garlic and oil) (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to another operable cooler. **Corrective Action Taken** **Repeat Violation**

  High Priority

• 27-16-4

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink by dish machine 72F

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink by dish machine 72F

  Intermediate

• 22-02-4Repeat

  Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled by food debris. Cutting board soiled with black mold like substance at pizza flip top cutting board. Operator removed to be cleaned and sanitized.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled by food debris. Cutting board soiled with black mold like substance at pizza flip top cutting board. Operator removed to be cleaned and sanitized. **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Blocked by garbage can near walk in cooler.

  Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can near walk in cooler. **Corrected On-Site**

  Intermediate

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable. At pizza flip top cooler.

  Basic - Cutting board has cut marks and is no longer cleanable. At pizza flip top cooler. **Repeat Violation**

  Basic