Each week going forward, we intend to bring you a list of 5 restaurants with the largest number of health inspection violations. Here are this week’s batch of top offenders, whose violations included rodents droppings, flying insects, and food above or below a safe temperature.
Where NOT To Eat This Week
Burrito Gallery & Bar
Address: 21 E. Adams St. #100
Inspection date: 03/22/2016
Total: 24, High: 7, Intermediate: 6, Basic: 11
High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked ground beef 75°F in walk in cooler. Started at approximately 10:30 am per manager. Temperature taken at approximately 4:00 pm. Voluntarily discarded by manager. **Corrective Action Taken**
High Priority – Dented/rusted cans present. See stop sale. One can of tomatillos in dry storage room closest to register in dining area.
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 2 flies in kitchen near dish pit.
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 54°F, 51°F on top of make table reach in cooler in kitchen by serving window. Has been out for approximately one hour per manager. Placed in ice baths. 30 minutes later lettuce 43°F, 41°F. BG green sauce 64°F, 53°F, 61°F (made with cooked jalapeños and cooked green peppers) on self service station near register. Items have been out since this morning per manager. Voluntarily discarded by manager. Sour cream 54°F in soufflé cup on prep table near serving window in kitchen. Ice added to container. Shredded cheddar cheese in container in make table by flat top grill in kitchen. Container is not fully in unit. Placed in unit by manager. **Corrective Action Taken** **Repeat Violation**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked tofu 82°F, 93°F in containers on make table across from stove. Put on flat top grill to reheat. **Corrective Action Taken** **Repeat Violation**
High Priority – Rodent activity present as evidenced by rodent droppings found. Approximately 28 dry rodent droppings found by ice machine outside near walk in cooler. Droppings are located on floor next to machine. Cleaned by employees. **Corrected On-Site**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. BG green sauce 64°F, 53°F, 61°F (made with cooked jalapeños and cooked green peppers) on self service station near register. Items have been out since this morning per manager. Voluntarily discarded by manager. Cooked ground beef 75°F in walk in cooler. Started at approximately 10:30 am per manager. Temperature taken at approximately 4:00 pm
Istanbul Grill & Hookah Lounge
Address: 9041 Southside Blvd. #180
Inspection date: 03/24/2016
Total: 22, High: 9, Intermediate: 7, Basic: 6
High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook, discussed proper hand washing procedures. **Corrected On-Site**
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. About four small flies by dry storage shelves.
High Priority – Pesticide/insecticide labeled for household use only present in establishment. Three cans of Raid, cans removed. **Corrected On-Site**
High Priority – Raw animal food stored over or with ready-to-eat food in walk-in freezer – not all products commercially packaged. Opened box of raw beef over fish and coconut flakes.
High Priority – Roach activity present as evidenced by live roaches found. Two live roaches in top warped corner crevice of walk in cooler. Following day callback per Robert.
High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cold/dessert side of buffet. **Repeat Violation**
High Priority – Sewage/wastewater backing up through floor drain. Floor drain under reach in cooler on cook line clogged. Gray water standing level with floor. Ran water at multiple sinks and dish machine and no change in water level. Following day callback per Robert.
High Priority – Toxic substance/chemical stored by or with food. Can of stainless steel polish on prep counter with sauce bottles. Can moved. **Corrected On-Site**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door, with green hose attached.
Mambos Cuban Cafe & Pizzeria
Address: 13770 Beach Blvd. #9
Inspection date: 03/24/2016
Total: 22, High: 8, Intermediate: 5, Basic: 9
High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork 70°, pork 69° pork cooked at 12:30 according to chef, had chef place items in walk in freezer. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. shrimp 45°, beef 43-45° under cook line, manager added ice to products. homemade sauce 51°, ham croquettes 51°. Chicken 51° in reach in cooler across from cook line. Shrimp 43-45°, beef 45° under cook line chef added ice to products. Cilantro sauce mayo and fresh garlic 51°. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooling from last night in walk in cooler- chicken 49-51°, pork 51°. Chicken 43-46° chef added ice to product **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mojito sauce 130° on grill chef reheated to 165° **Warning**
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of Chicken over beef in walk in cooler, chef corrected during inspection **Corrected On-Site** **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling from last night in walk in cooler- chicken 49-51°, pork 51°. In reach in cooler across from cook line- homemade sauce 51°, ham croquettes 51°, chicken 51°. **Warning**
High Priority – Toxic substance/chemical stored by or with food. Employe deodorant powder over food for public by microwave on storage shelf removed by chef **Corrected On-Site** **Warning**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Needed on non chemical side of splitter **Repeat Violation** **Warning**
Mambos – Sign
Shack Maui
Address: 13799 Beach Blvd. #1
Inspection date: 03/25/2016
Total: 22, High: 5, Intermediate: 9, Basic: 8
High Priority – Medicine stored in refrigerator/cooler with food. Container of eucalyptus cream in reach in cooler above food for customers, employee corrected during inspection **Corrected On-Site** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bag of empanadas 48° in chest cooler front of kitchen **Warning**
High Priority – Presence of insects, rodents, or other pests. Dead lizard along cook line **Warning**
High Priority – Raw animal food stored over ready-to-eat food. Container of raw chicken over bowl of limes in reach in cooler back of kitchen, manager corrected during inspection **Corrected On-Site** **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Bag of empanadas 48° front of kitchen **Warning**
Tropical Smoothie Cafe
Address: 4765 Hodges Blvd., Unit #20
Inspection date: 03/23/2016
Total: 22, High: 4, Intermediate: 9, Basic: 9
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. rice 52°, turkey 46°, cheese 46°, hummus 46°, Gorgonzola 50°, fish 52°, jalapeño spend 51° in reach in cooler right side of kitchen. Recommended keeping individual containers below prep, turning down temperature of cooler, using metal containers. Kale 68°, spinach 47-48° left out on counter since 7am, suggested time as public health control, manager has copy of forms. **Repeat Violation** **Warning**
High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100 ppm **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice 52°, fish 52°, jalapeño spread 51°. Kale 68°, spinach 47-48° sitting out on counter **Warning**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Needed at sink next to hand wash sink **Warning**