Each week going forward, we intend to bring you a list of 5 restaurants with the largest number of health inspection violations. This week’s worst offenders had violations that included, among other things, food held 30 degrees above the safe temperature, moldy food, roach activity and flying insects.
Flying Insect – Gross
Rodeo Brazilian Grill (9825 San Jose Blvd #20)
Violations: Total: 23, High: 3, Intermediate: 8, Basic: 12
High Priority – Food with mold-like growth. See stop sale. 2 Tomatoes inside plastic container has mold like growth on them. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: heavy cream 70° crab meat 70° cut tomatoes 70° cooked rice 70° raw chicken 70° pork 63° milk 54° boiled eggs 63° walk in cooler: pasta 49° ribs 56° raw chicken 51°’ cooked yucca 53° cooked beef 52° sausage 49° shell eggs ambient temperature 57° **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reach in cooler: heavy cream 70° crab meat 70° cut tomatoes 70° cooked rice 70° raw chicken 70° pork 63° milk 54° boiled eggs 63° walk in cooler: pasta 49° ribs 56° raw chicken 51°’ cooked yucca 53° cooked beef 52° sausage 49° **Warning**
Dunkin Donuts/Baskin Robbins (7167 Philips Highway)
Violations: Total: 22, High: 3, Intermediate: 8, Basic: 11
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. multiple servings of ham 53°/ turkey 54° / sausage 53° in reach in cooler prep top across from coffee machines, spoke to manager about keeping lid closed, adding ice, stacking lower **Corrective Action Taken** **Warning**
High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat sanitizer at triple sink less than 100 ppm, according to instructions posted at sink quat should be at least 150 ppm **Warning**
High Priority – Toxic substance/chemical improperly stored. Spray bottle of disinfecting liquid stored directly next to liquid cane sugar, coffee liners on back shelf storage area, employee removed during inspection **Warning**
Fuji Sushi (13740 Beach Blvd. #109)
Violations: Total: 17, High: 6, Intermediate: 3, Basic: 8
High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm chlorine **Warning**
High Priority – Nonfood-grade containers used for food storage _ direct contact with food. For sugar, salt in bulk containers underneath prep table front of kitchen, multiple containers of food in walk in cooler not in food grade containers **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of sushi rice made last night per manager 75° in walk in cooler **Warning**
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Containers of raw chicken, raw beef over top of raw eggs, raw salmon in walk in cooler **Warning**
High Priority – Roach activity present as evidenced by live roaches found. 1 live roach in trap on top of dish machine **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Container of sushi rice made last night per manager 75° **Warning**
Hooters (4521 Southside Blvd.)
Violations: Total: 16, High: 3, Intermediate: 4, Basic: 9
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. Bar tender washed, rinsed beer glasses and submerged in chlorine for approx 1 second. Corrected employee and explained how to properly sanitize dishes **Corrective Action Taken** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 51°, cut tomatoes 51°, cheese 47°, hamburger 46°, guac with tomatoes 42° In reach in cooler side prep area, Manager stated cooler had been turned off, manager turned on cooler and voluntarily discarded items, bringing out new product. two large buckets of chicken 47° in prep cooler across from ice machine, manager added more ice to product. Breaded chicken 47°, chicken wrapped in bacon 46-47° in breading cooler, manager added ice to chicken. Desserts 43-48° in cooler in server area, manager turned down temperature of cooler. **Corrective Action Taken** **Warning**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Need on non chemical side of splitter **Warning**
The Pig BBQ (5456 Normandy Blvd.)
Violations: Total: 16, High: 3, Intermediate: 2, Basic: 11
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 2 in main kitchen and 2 in dry storage room. **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. Ribs 52°F, 49°F, 50°F, 49°F, 48°F in walk in cooler. Items have been cooling overnight in walk in freezer per manager. No temperatures were taken during cooling process or this morning per manager. **Warning**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by sauce production room near walk in units. **Repeat Violation** **Warning**
Good information. Thanks for letting us know!