BRAZIL AT YOUR DOOR

Violations (20)

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken on top of raw beef in cooler next to cook line. Operator corrected during inspection. **Corrected On-Site**

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw salmon over pastries in reach in freezer next to cook line. Operator corrected during inspection. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in at front counter with ambient temp of 44F, the following tcs foods stored inside for more than 4 hours: chocolate mousse (51F - Cold Holding); pudding (50F - Cold Holding).

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in at front counter with ambient temp of 44F, the following tcs foods stored inside for more than 4 hours: chocolate mousse (51F - Cold Holding); pudding (50F - Cold Holding). **Repeat Violation**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored.

  High Priority - Toxic substance/chemical improperly stored. Observed spray on dry food rack in prep area. Operator removed during inspection. **Corrected On-Site**

  High Priority

• 12A-05-4Critical

  Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at cook line, chef drinking from water bottle and not change glove or wash hands. Inspector spoke to operator about proper handwashing. **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected 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 beef above milk and cheese in storage cooler. Operator corrected during inspection. **Corrected On-Site**

  High Priority

• 51-18-6

  No copy of latest inspection report available.

  Basic - No copy of latest inspection report available. Observed no copy on site.

  Basic

• 27-10-4

  No hot running water at mop sink.

  Basic - No hot running water at mop sink. Observed at mop sink.

  Basic

• 29-08-4

  Plumbing system in disrepair.

  Basic - Plumbing system in disrepair. Observed at mop sink, faucet hanging from wall.

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet.

  Intermediate

• 36-04-5

  Utility lines are unnecessarily exposed.

  Basic - Utility lines are unnecessarily exposed. Observed interior soiled food storage area where food is prepped.

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in storage prep area. Operator provided during inspection. **Corrected On-Site**

  Intermediate

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

  Basic

• 36-36-4

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed above triple sink.

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic

• 14-74-7

  Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

  Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in at front counter with ambient temp of 44F, the following tcs foods stored inside for more than 4 hours: chocolate mousse (51F - Cold Holding); pudding (50F - Cold Holding).

  Basic

• 36-24-5

  Hole in or other damage to wall.

  Basic - Hole in or other damage to wall. Observed broken wall tiles next to triple sink and under dish machine.

  Basic

• 10-20-4

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door.

  Basic