CHARCOALS STEAK & GRILL
13550 SW 120 ST #408
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 8/5/2024
High Priority
6
Intermediate
1
Basic
4
Total
11
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98°F. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located at preparation area next to reach in cooler/freezer.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved the sanitizer bucket over other bucket. **Corrected On-Site**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw pork stored over sweet plantains and ice cream at standing reach in freezer. Operator relocated the products. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork and raw fish at reach in cooler. Operator relocated the raw beef to the bottom of the reach in cooler. **Corrected On-Site**
- 08A-17-6: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 chicken and raw beef stored over raw pork at reach in freezer located in front of three compartment sink. Operator relocated the products. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable (112 F - Hot Holding) at steam table. And sweet plantains (122 F - Hot Holding); garlic in oil (99 F - Hot Holding) at cook line. As per operator for less than two hours. Operator moved the garlic in oil to the grill to be reheated. Operator added hot water to reheat the vegetables. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm. **Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed one new employee no food employee reporting agreement. Operator read and signed the document. **Corrected On-Site**
Food safety inspection conducted on 8/5/2024 revealed 11 total violations (6 high priority, 1 intermediate, 4 basic).