82ºF

Fresh rodent droppings found in dishwashing area at South Florida golf club

Miami Beach hotel kitchen, kosher market ordered shut due to roach issues

photo

PEMBROKE PINES, Fla. – State records show that a popular kosher market was ordered shut last week due to a roach issue.

Inspectors were at Aroma Market & Catering on Stirling Road for a routine, unannounced state inspection.

A total of 20 violations were found, including food out of temperature.

Rodent issues were discovered at The Restaurant at Hollybrook at Hollybrook Golf and Tennis Club.

Roach issues were also discovered at the Lexington Hotel in Miami Beach, the Ramada Plaza Marco Polo in Sunny Isles Beach , China A in Oakland Park and Asian Buffet & Grill in Deerfield Beach.

Below is a list of places that were ordered shut and some of their violations. All the places mentioned were allowed to reopen following an ordered cleanup and re-inspection.

***The Restaurant at Hollybrook

900 S. Hollybrook Drive

Pembroke Pines

Ordered shut May 17

6 violations found

"Rodent activity present as evidenced by approximately 30 fresh rodent droppings found at dishwashing area. Repeat Violation."

"Live, small flying insects in kitchen, food preparation area, or food storage area. Repeat Violation,"

"Encrusted material on can opener blade."

***Beach Bar & Grill

Lexington Hotel

4299 Collins Ave.

Miami Beach

Inspection based on complaint

Ordered shut May 17

27 violations found

"Roach activity present as evidenced by approximately 8-10 live roaches found in the kitchen area. Racks of bread present in location. Roaches were under storage container, crawling on the floor."

"Approximately 10-12 dead roaches on premises throughout kitchen area."

"Encrusted material on can opener blade."

"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. eggs (72°F - Cold Holding) less than 3 hrs per operator."

***Ocean Terrace Restaurant

Ramada Plaza Marco Polo

19201 Collins Ave.

Sunny Isles Beach

Ordered shut May 18

22 violations found

"Roach activity present as evidenced by live roaches found. Observed approximately 10-15 live roaches around prep area in main kitchen."

"Accumulation of black/green mold-like substance inside the ice bin."

"Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked sausage patties (62°F - Cold Holding)."

"Dead roaches on premises. Approximately 20-30 dead roaches through kitchen prep area."

***China A

811 E. Commercial Blvd.

Oakland Park

Ordered shut May 18

19 violations found

"Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on wall above mop sink,3 live roach crawling on floor under prep sink near cook line , 1 live roach in dry storage area under shelves near triple sink, 2 live roaches crawling on the side of steam table next to flip top cooler. Manager instructed to kill and remove roaches and to clean and sanitize areas."

"Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch nose and head with hands and then began to prepare foods and put on gloves , he was instructed wash his hands and then put on new gloves, he did so with cold water and returned to preparing food."

"Presence of insects, rodents, or other pests. Observed live millipede insect in office across from Pepsi cooler, manager removed it."

"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed with 2lbs cooked rice (54°F - Cold Holding), it has been in the black and white reach in cooler for over 4 hours, see stop sale."

"Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed with 2lbs cooked rice (54°F - Cold Holding), it has been in the black and white reach in cooler for over 4 hours, see stop sale."

"Dented cans present. See stop sale. Observed with 5- 4lb severely dented cans of Elephant King Brand Stripped Bamboo Shoots and 2- 6lb 6 oz cans of Nature Pro brand of Baby Corn. The sides and seams are dented. Manager instructed to remove cans."

"Dead roaches on premises. Observed 1 dead roach under hand wash sink near preparation sink between ccok line  and back door, 2 dead roach next to mop sink, 1 dead roach under preparation table behind steam stable, 3 dead roaches in dry storage area under shelves, 2 dead roaches between 2 flip top cooler in cook line, 1 dead roach on top of flip top cooler shelf, 3 dead roaches on floor under cook line , 1 dead roach in shelf next to clean plates in sushi bar, 17 dead roaches at register and under sushi cooler in sushi bar, 1 dead roach on preparation table next to walk in cooler, 1 dead roach in walk in cooler. Manager instructed to remove roaches and to clean and sanitize the areas. Manager instructed to remove clean plates in sushi bar and wash and sanitize them."

"Accumulation of dead insects, or other pests, in control devices. Observed 8 dead roaches and a dead lizard on a glue trap near mop sink in kitchen. Observed 2 dead roaches on a glue under black and white cooler in kitchen. Observed 2 dead roaches on a glue trap under sushi cooler. Manager instructed to remove traps."

 

***Asian Buffet & Grill

240 S. Federal Highway

Deerfield Beach

Inspection based on complaint

Ordered shut May 16

56 violations found

Also ordered shut Feb. 15, 2016

"Roach activity present as evidenced by live roaches found. 17 live roaches at glass door cooler at cook line , 2 live roaches on pipe by hand wash sink at cook line  ,24 live roaches under prep table at cook line . 1 live by dry storage shelving unit at cook line , 40 live roaches on cooler wheels at cook line  3 door prep cooler, 6 live on prep table where slicer is located, 2 on electrical pole at cookline.1 live roach inside cold drink cooler closes to dishwashing area. 12 live roaches under prep table in rear prep area next to chest freezer, 9 live roaches under wood crate by chest freezer in rear prep area, 4 live roaches in wall between dry storage shelving and 3 compartment sink in rear prep area."

"Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 84-85° on shelving in prep area cooling at ambient temperature since 11 AM . Temperature taken at 4 pm. Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad 48-49° F, shucked oysters 45-46° F, and tomato and lettuce salad 45-48° F cooling at produce walk-in cooler in covered containers for 5 hours. See Stop Sale."

"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken thawing in standing water at 53-67° F in rear prep area. Chicken placed in walk-in cooler. Kale 56-65° F, crab 62° F, corn 56° F, sprouts 56° ,Noodles 59° F, cabbage 54° F, raw beef 53° F, raw chicken 55° F all overstocked in ice bath with hardly any ice in grill . Foods discarded. Squid 52-58° F, chicken 63°-67° F, stuffed mushrooms 55° F, shrimp 55° F, cooked chicken 57-60° F, egg rolls 54-60° F, cooked chicken 54-60° F, and raw chicken on stick 55° F all foods in glass door cooler in front of cook line . Foods discarded. Noodles 51° F clams 52° F, and mussels 52° F at flip top cooler in cook line  area. Ambient temperature of cooler 52° F. Move to walk-in cooler. Cabbage 55-61° F, eggs 55° F, peas and carrots 48-50° F on top of make table at cook line , overstacked and with an open lid when not in use. Move to walk-in cooler."

"Presence of insects or other pests. Observed about 10 live flies in the cook line / prep area."

"Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee Touched face and arms and then handled food without washing hands first. Employee washed hands."

"Dead roaches on premises. 5 dead roaches by hand wash sink in cook line . 3 dead roaches inside glass door cooler at cook line , 2 dead roaches on door hinges at cook line  cooler, 4 dead roaches by chest freezer in rear prep area, 4 dead roaches by ice machine."

"Objectionable odor in establishment in dishwashing area, cook line  and rear prep area."

"Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad 48-49° F, shucked oysters 45-46° F, and tomato and lettuce salad 45-48° F cooling at produce walk-in cooler in covered containers for 5 hours. See Stop Sale."

***Aroma Market & Catering

8819 Stirling Road

Cooper City

Ordered shut May 16

20 violations found

"Roach activity present as evidenced by live roaches found. Parve area in Kitchen: 2 live behind mixer 1 live top of reach in freezer 2 live on wall next to reach in freezer 2 live on floor next to bread machine."

"Dead roaches on premises. Parve area in Kitchen: 2 dead inside reach in freezer."

"Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Teriyaki beef at 110°F in speed rack. Advised cook to reheated to 165°F or above."

"Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1.5lbs cooked onions (45°F - Cooling); 1 lbs cooked fish (45°F - Cooling); 16 qts bean soup (45°F - Cooling); 3lbs cooked salmon (48-50°F - Cooling); 9lbs cooked chicken (44-46°F - Cooling); 14lbs cooked meatballs (46-49°F - Cooling); 6lbs fried rice (44-46°F - Cooling). Per cook food was prepared yesterday 5-15-17, covered and placed in walk in cooler."

"Potentially hazardous (time/temperature control for safety) food covered while cooling. 1.5lbs cooked onions (45°F - Cooling); 1 lbs cooked fish (45°F - Cooling); 16 qts bean soup (45°F - Cooling); 3lbs cooked salmon (48-50°F - Cooling); 9lbs cooked chicken (44-46°F - Cooling); 14lbs cooked meatballs (46-49°F - Cooling); 6lbs fried rice (44-46°F - Cooling). Per cook food was prepared yesterday 5-15-17, covered and placed in walk in cooler."

"Dented/rusted cans present on storage racks. See stop sale."

"Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting cooked potatoes with bare hands. Advised manager cook needs to wear gloves."

"Old food stuck to clean dishware/utensils in dishwashing area on storage racks."